This Week’s Harvest, 3/16
“Quel beau chou!” I exclaimed upon opening my bag this afternoon. That beautiful cabbage is going to serve two purposes this week. Firstly, for St. Patrick’s Day tomorrow, I’ll be making colcannon. It is a stroke of luck that I got potatoes and leeks, too, as both play major roles in said dish. Secondly, I will attempt to recreate an unusual and delicious cabbage casserole I ate a few weeks ago in Budapest.
The beets and apples (and one leek) have been sliced and layered and are baking away, beginning to smell delicious. Soon I’ll top them with slices of morbier and comté cheeses, and serve the sort-of-gratin with a salad of broiled endives.
Originally published on Seasonal Market Menus.