Hi everyone 28/07/2010
Cant believe the last newsletter went out on 7 June just prior to my visit to Australia. I can report that it does rain on the Sunny Gold Coast, the natives are very friendly and the temperature most days hit the early 20’s – very nice. Have just received advice that greens are non existent this week except for cabbage. So the featured vegetable this week is cabbage. Recently Spaghetti Squash has been included in some orders so there is also some information on this unsual vegetable.
There have been several suggestions of late, that The Organic Connection would benefit from having a presence on a social media site, e.g. Facebook. Your comments would be appreciated.
A staple food of the rich and poor, the cultivation of cabbage goes back 4000 years. Between China and Mongolia, horsemen learned to preserve this vegetable in brine and it became the staple vegetable of the builders of the Great Wall of China in the third century BC. Later pickled cabbage arrived in Europe from the East , carried by Hun and Mongol cavalcades. The Celts may have introduced cabbage to the British Isles as early as the 4th century BC. During the Hundred years War, battles were won or lost depending on whether fresh provisions of cabbage had arrived at the soldiers’ camps. By the eighteenth century, cabbages were being loaded onto ships for long voyages. The Vitamin C helped stave off scurvy, and had other medicinal uses as Captain Cook discovered on his first voyage. When a violent storm injured 40 of his crew, the ships doctors used compresses of cabbage leaves to stave off gangrene in their wounds.
During the weekend I made a double batch of this tasty and economical concoction, have eaten some and frozen the rest. This is really easy to make .
½ head cored and coarsely chopped cabbage
1 (15oz ) can of Italian-style diced stewed tomatoes
2 cloves of chopped garlic
2 quarts of water
4 teaspoons chicken bouillon
3 tablespoons olive oil
½ chopped onion
1 teaspoon salt, or to taste
Black pepper to taste
Add olive oil to a large pot over medium heat. Saute the garlic and onion until onions are yellow, approximately 5 minutes. Add water, bouillon, salt and pepper. Bring to boil, drop in cabbage and cook until cabbage wilts, approximately 10 minutes. Add tomatoes and stir constantly until flavours melt together.
This vegetable is cylinder shaped, weighs 2 to 4 kg and is pale ivory to pale yellow in colour. The skin is hard like a pumpkin.
As the name suggests the interior has spaghetti-like strands and can be substituted for pasta in any recipe.
The good news is that it is low in carbs and calories.
How to Cook:
Bake it – Pierce the whole shell several times and place in baking dish. Cook in preheated oven (190 degrees C) approximately 1 hour or until flesh is tender
Boil it – Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in squash and cook for 20 to 30 minutes. When a fork goes easily into the flesh, the squash is done.
Once squash is cooked, let it cool for 10 – 20 minutes so it is easier to handle, then cut in half.
Microwave it – Cut squash in half lengthwise, remove seeds. Place cut sides up in a microwave dish with ¼ cup water. Cover with plastic wrap and cook on high for 10 – 12 minutes. Add more cooking time if necessary. Let stand covered for 5 minutes.
Remove seeds, then pull a fork lengthwise through the flesh to separate it into long strands.
Spaghetti Squash Alfredo
1 medium size cooked squash
1 cup sour cream
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 cloves garlic finely minced
¼ teaspoon salt
¼ teaspoon black pepper
In a medium size saucepan, combine all ingredients (except squash) over a medium-low heat and whisk until smooth and creamy, stirring constantly to prevent burning. Add the spaghetti squash strands and stir until thoroughly mixed and heated through. Serve immediately.
All for now – regards – Lorraine