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From Wellspring Charitable Gardens - November 17, 2022 -Thanksgiving Edition

From the Garden this Week… Green Cabbage, Red Romaine Lettuce, Salad or Purple-Top Turnips, Carrots, Bell Peppers, Swiss Chard, Dill, Cilantro, Parsley, Pomegranates & Fuyu Persimmons

Using your Produce… by Julie Moreno

About three years ago I learned about Alison Roman, she is a chef that produces a weekly newsletter and video to go along with it. I love her recipes and her description of the process and steps that she goes through paint a vivid picture in my mind of how to produce recipes just like she does. When I saw this recipe last winter, I was waiting for dill and cabbage to come together, so that I could share. I would never have made this soup except for her excitement about dill and the description of this recipe. She has a great website with all of her recipes, and if you enjoy reading about food as much as eating it, I recommend taking a look. Honestly, I did cut out some text in the recipe description to save space, but I feel that the steps are all included, and I give her complete credit for her recipe from

Dilly Bean Stew with Cabbage

and Frizzled Onions

2 tablespoons unsalted butter,

plus more (optional)

2 tablespoons olive oil, plus more

1 large onion, thinly sliced kosher

salt, freshly ground black pepper

2 15-ounce cans white beans such

as navy, butter, cannellini, drained

and rinsed

4 cups vegetable or chicken broth

or water

¼ of a head of cabbage, core removed,

coarsely chopped (about 8-10 oz.)

1 tablespoon white vinegar

½ cup dill, coarsely chopped

Sour cream (optional)

Freshly ground pepper

* Heat butter (if using) and olive oil in a medium pot over medium–high heat (if not using butter, add 2 more tablespoons olive oil). Add onion and season with salt and pepper. Cook, without stirring too much or too frequently, so they get nicely browned and frizzled over 5–8 minutes. You do not want jammy, caramelized onions, but you also do not want burnt onions, so adjust the heat and frequency of stirring as needed. Using a slotted spoon, transfer ¼ of the onions to a small bowl; set aside (for topping). Add the beans and season with salt and pepper. Using a wooden spoon or spatula, smash some of the beans into the pot to give the soup a creamier texture. Add the broth or water and bring to a simmer. Simmer 15–20 minutes. Add the cabbage and vinegar, simmer 10 minutes. Season with salt, pepper, and more vinegar if you like. Remove from heat and stir in half the dill. Divide among bowls and top with more dill and the reserved onions. Give another drizzle of extra-virgin olive oil and crack of black pepper. Not that you need my permission, but if the mood strikes, sour cream is also great here