Apple & Cabbage Salad with Turkey-Apple Meatballs
As you know, this week is all about apples (because they’re free!) so we’ve been throwing them into pretty much everything. Our chef used them to sweeten up our turkey meatballs for lunch the other day and chopped a bunch up for a slaw-like salad. The light, refreshing Apple & Cabbage Salad was the perfect complement to the rich meatballs. A great, easy meal for a big group, too! Without further ado, here are the recipes!
4 lbs dark turkey meat ground
1 bunch cilantro, chopped
1 large white onion, grated
2 apples, grated
Salt and black pepper
1 quart tomato sauce, homemade or a good jarred tomato sauce
Heat oven to 375°F, warm up the tomato sauce in a pot. In a large bowl combine all ingredients except the oil. Make sure to squeeze most liquid out of the onion and apples. Add salt and pepper generously and mix well.
Using a bowl with cold water, keep your hands wet as you roll out the meatballs. The water will prevent the meat from sticking to your hands. Don’t press the balls as you roll them, be gentle!
Heat 1-2 tbs of oil in a large pan and fry the balls in batches, flipping only once as they brown. They’ll need about 2-3 minutes on each side. Place them in an oven-proof pan and pour the hot tomato sauce over. Into the hot oven they go for 15 minutes to slow-cook.
CABBAGE & APPLE SALAD
1 medium head of cabbage,
2 sweet apples
1 bunch green onion, sliced thin
4 tablespoons shaved almonds
5-6 tablespoons red wine vinegar
1 tablespoon agave
5-6 tablespoons hazelnut oil
Shave the cabbage, preferably using a mandoline, on the thinnest possible setting. Using the same setting, shave the apples, then slice each piece into thin strips.
In a large bowl, combine all ingredients. Adjust seasoning as needed.
Ever seen a Pink Pearl apple before? Look closely and you’ll see their bright pink flesh blushing through their yellow-green skin. They’re so tart and crisp, not to mention pretty nifty-looking! Fishkill Farms is growing a limited number of them so keep your eyes peeled for them in our marketplace soon!
What a gloomy Sunday! It makes us want to lounge around our tiny apartments and cook all day. There’s not a more perfect way to get rid of all your week’s leftover veggies than by tossing them into a frittata for Sunday morning breakfast. Enjoy the long weekend, friends!
Head on over to our friend Cristina Sciarra’s beautiful blog, The Roaming Kitchen, for a chance to win her giveaway of a Good Eggs $20 gift card. All you have to do is comment with your favorite seasonal veggie and how to use it!
Make your own peach & blueberry coconut crumble with Mead Orchard’s blueberries and Fishkill Farms’ Autmnglo Peaches!
Images via The Roaming Kitchen
Happy Hump Day! Let’s celebrate that we’re just two days away from a long weekend!
So, we had an absolutely incredible weekend upstate at Fishkill Farms. Good Eggs NYC city lead Josh Morgenthau runs his family’s farm up there and they were celebrating Peachtopia, their annual peach festival. We Eggs can’t refuse a festival centered around peaches, so we carpooled up to enjoy the gorgeous day!
We ate peaches picked right off the orchard trees and filled our baskets with tomatoes, kale, corn, fairytale eggplant, and squash for a big home-cooked dinner that night. After attempting to pile all 16 of us into the back of a pickup truck, and finding that the truck could not move (woops!), we ran through the fields behind the truck back to the house to start cooking.
We fired up the grill for burgers and brioche buns, started shucking corn for the salad, and popped open plenty of wine from the Fingerlakes. Flower crowns were made, a guitar was pulled out, and there may have been a group singalong. We finished off the night with a swim in the saltwater pool followed by Josh’s famous upside-down peach cake topped with creme anglaise and local vanilla ice cream. Needless to say, it was a farm adventure for the books!
All of the food, besides the produce picked at the farm, came from Good Eggs. See below for our (loosely construed) menu:
- Dickson’s Grass-Fed Beef Burgers with Hot Bread Kitchen Brioche Buns
- Fishkill Farms Tomato, Corn & Fresh Herb Salad
- Fishkill Farms Grilled Summer Squash
- Fishkill Farms Mango Donut Peach Cake (Josh’s famous recipe)
Fishkill Farms also throws an annual apple festival in the fall so we’ll be back up there in a few months. We can’t wait!
(Most) Images via Nature Vivid