Ethiopian Cabbage

1/4 cup olive oil

2 tsp minced garlic

4 carrots, thinly sliced

1 onion, thinly sliced

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon ground ginger

1 head cabbage, shredded

5 potatoes, peeled and cut into 1-inch cubes

Heat olive oil in a large pot over medium-high heat. Saute the carrots, onion, and garlic about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Our absolute favorite way to prepare cabbage!

Produce ordered for March 21st

Fuji apples, Gala Apples, Golden Delicious apples, Bananas, Green Beans, Strawberries, Carrots, Cauliflower, Grapefruit, Kiwi, Red Leaf Lettuce, Red Bell Peppers, Pineapple, Cherry tomatoes

Roasted garlic and citrus zest (but probably not together)

Our family loves roasted garlic.  It is delicious in so many things.  This page shows photos of the easiest way we have found to roast garlic:

http://simplyrecipes.com/recipes/roasted_garlic/

Also, I've found that I often use citrus juice in a recipe but not the zest or vice versa.  You can zest citrus fruits and juice them at the same time, then freeze the zest or the juice in ice cube trays to use later.

Produce ordered for March 14th

Fuji Apples, Gala Apples, Asparagus, Bananas, Strawberries, Broccoli, Carrots, Cucumbers, Limes, Oranges, Pears, Red Bell Peppers, Idaho Potatoes, Spinach