If you would like a source of fresh, naturally-grown vegetables this summer, consider the Metzger Farm. For the past two summers we've grown a large assortment of vegetables and sold some through the Farmer's Market and the Food Matrix's CSA program. This year we're expanding our farm and are ready to offer a broad selection of fresh produce. I'll tell you more about our plans in upcoming blog posts.
How many of you remember the little natural foods store that Carolyn and Francis Castano opened on North East Street in Coudersport? It was located in the building that had housed Dominic Castano's tailoring shop I remember from my childhood. The Castanos ran weekly ads in the Potter Enterprise (where I worked as a compositor/graphic designer at the time) and sometimes included recipes. I remember this recipe for Colcannon when St. Patrick's Day makes its annual appearance.
You'll note that it uses ingredients that we can still enjoy from last summer's gardening season.
3-4 medium potatoes, scrubbed and quartered (no need to peel them!)
2 cups chopped cabbage
2 Tb. butter or olive oil
1 large onion, chopped
Milk or unsweetened soymilk
1 cup shredded sharp cheddar cheese
Cook potatoes in salted water until tender. Drain and put in a casserole dish that has been lightly coated with butter or oil or cooking spray Mash potatoes but leave a few chunks. Cook cabbage in a skillet with a small amount of water until nearly tender. Drain and add to casserole dish. Saute the onion in butter or oil until lightly carmelized. Add to casserole dish along with the cheese and milk. Season with salt and pepper to taste. Mix together and bake at 325 until heated through and the cheese is melted.