Posts Tagged ‘lettuce’

Soup and Salad

February 2, 2011

The winter farmer’s market has made it possible to have salad!  One of the farms, and now I’m forgetting its name, is growing salad mix in unheated greenhouses.  The leaves are tiny and delicate, and packed with flavor and nutrients.  It’s a real treat, and it has become a weekly treat, too.  Here it is in a salad with beets stored from our summer CSA and local eggs from a nearby store.  The bread slice is also from the winter farmer’s market.

plate of salad

At $4 for a 5 ounce clamshell, the salad mix is an affordable luxury.  If we hadn’t been eating the seasons for so long, it would be easy to take such a thing for granted.   I do wish there were an alternative to the plastic clamshell, though.  If there’s one guiding principle to my food choices lately, it’s been minimizing packaging.

Today was another snow day, so I made minestrone soup.  I simmered a pound of dried garbanzos, then scooped most of them into a storage container to make other meals.  The remaining beans and all of their cooking water was the beginning of my soup.  I added a large grocery store can of diced tomatoes in juice, and spices (basil, oregano, garlic, salt, pepper).  The fun was throwing in a mix of vegetables from our freezer:  bell peppers, zucchini, corn, and beet greens, along with carrots from the winter farmer’s market.  It was a beautiful rainbow of soup.  I wish I had taken a photo!

Fresh Milk, Very Locally Produced

June 11, 2010

I have new appreciation for cows.  That’s all I have to say about milk; I just couldn’t resist the title.

When I saw our CSA farmer at a market a couple of weeks ago, I asked about possibly picking up from a different location the week that I finally gave birth.  He drops off at different locations on different nights.  He has a general policy against changing dropoffs on a week-by-week basis, but when I asked, he said he makes exceptions for births and deaths, so it was fine.  Sure enough, we were in the hospital on pick-up day, so we sent an email the night before, and arranged to go to a different pickup later in the week.  On the new veggie day, all of us piled into the car.  Our baby enjoyed the ride to the pickup and our farmer stopped distributing veggies for a minute or so to come over to the car and meet the newest consumer of his food (processed through me, of course).

When we got home and unpacked our veggies, we found that we had received: 2 bunches each of kohlrabi, turnips, beets, broccoli, cilantro, chard, red leaf lettuce, bib lettuce, and romaine lettuce – a total of 18 items!  With a new baby, we’re barely able to cook.  We’re hoping that one of our friends who offered us some post-baby help can be convinced that blanching and freezing kohlrabi greens, turnip greens, beet greens, and chard is a good way to help.  (Despite frozen broccoli being so common in the supermarket, it’s one of the worse-freezing of our CSA vegetables.)  Lettuce doesn’t freeze.  Even if we didn’t have a new baby, I’m not sure how we could go through 6 heads of lettuce in a week.  In fact, we still had a head from last week, and don’t even have a full week before our next drop-off.  We had a brainstorm, a way to “save two birds with one bird-saving apparatus” as my brother puts it, for the benefit of the vegetarians.  We loaded up a bag with lettuce, and my husband went around to the neighbors we know.  At each house, he rang the bell, and if the door was answered he said “I came by to let you know we have a new baby girl and far too much lettuce, would you like some?”  Meanwhile, I watched from the bay window of our living room, holding our baby.  Over and over, I saw my husband receive congratulations and our neighbors receive lettuce.

First CSA Drop-Off

June 2, 2010

Our first CSA drop-off of the year was yesterday (a week earlier than normal), and it’s a bumper year for greens.  Our farmer tells prospective members to expect 5-7 items a week in a small share and 8-11 items a week in a large share.   We get a large share, and this week we got 16 items!  We’re feeling a bit inundated.

We got a small share for many years before upgrading to a large share 3 years ago.  What made us change was the combination of learning how to freeze vegetables for winter use, and really wanting our local eating to be year-round.  That was when I started this blog, to track how it went and share what we’d learned.  I explained more in my first post.

Over the 7 years we’ve belonged to a CSA, we’ve learned how to prepare various obscure vegetables.  We’ve found some new favorites, and found that favorites change depending on the year (growing conditions?) and the preparations we use.  We’ve learned how to freeze vegetables (detailed in an earlier post), what freezes well (or what cooks well after being frozen), and how to predict how much of our bounty we should freeze (because we won’t get around to eating it fresh).

Which takes me to this week.  There’s no way we can eat 16 bunches of greens in one week, at least not in any way that leaves us happy to repeat the process next week.  And why should we?  We very much enjoy our home-frozen greens when we eat them in January.

This week we got 2 bunches each of red leaf lettuce, bibb lettuce, and pea tendrils – none of which freeze.  I’ve heard good things about romaine lettuce in stir-fries, but not bibb or red leaf.  We’ll eat a lot of salad this week, but we’ll also revert to one of the best tricks for surplus: giving away at least 1 of our 5 heads of lettuce.  Pea tendril leaves can be enjoyed raw in salads, or get cooked into stir-fries or any dish that uses peas, because the flavors are so similar.  To do so, just pull the leaves off their vines.  The flavor is so nice and de-leafing so time-consuming that we usually eat them as finger food, grabbing a stem and munching leaves, flowers, and the edible parts of the stem, until all that’s left are un-chewable parts for compost.

We also got 2 bunches each of bok choy, mizuna, chicory, kale, and spinach.  If we didn’t have so much lettuce, we’d enjoy some of the spinach raw in salads.  Mizuna and chicory can go into raw salads, adding interest with their strong flavors – mizuna is spicy and chicory is bitter – but only in small amounts. 

Bok choy is generally a stir-fry green around here, but sometimes goes raw into cold peanut noodles.  My peanut noodle sauce involves throwing stuff into a blender until I’m happy with the texture and flavor:  peanut butter, sesame oil, soy sauce, rice vinegar, garlic, ginger paste, and chili oil.  That gets tossed with the noodles while they’re still hot, and sometimes sesame seeds also.  Sometimes I add the vegetables at the same time, so they get coated with sauce, but sometimes I add them later, so they don’t get wilty the hot noodles.  Scallions, carrots, bok choy, napa cabbage, and romaine lettuce are all good peanut noodle vegetables.

Bok choy does not freeze, and mizuna (also a stir-fry green around here) does not freeze well, so I predict a few stir-fries in our future this week.  They probably won’t go into stir-fries together, as they have affinities for different sauces. The bok choy will probably be joined by some of the turnips we still have in our refrigerator from last fall.  Both mizuna and bok choy/turnips will be stir-fried with tofu cooked firm, something I should have learned to do much sooner than I did.  The trick is to not use oil until after the tofu is browned!  Cut the tofu into large bite-sized pieces, and arrange them on the bottom of a large non-stick skillet.  Give them fairly high heat, and flip them over when the first side is browned.  After the second side is browned, add whatever oil, sauces, and seasonings you like, and of course vegetables.

Because we got so much this week, and so many things that just don’t freeze, we then have to freeze whatever we can.  This morning, I froze both bunches of kale and both bunches of chicory.  Having now been through two winters of home-frozen vegetables, I have a much better sense of what’s worth freezing.  Kale cooks almost as well from frozen as it does fresh.  Chicory loses some of its texture – particularly its nice, crunch stems – but retains enough flavor and texture to be worth freezing.  Now or next winter, you can cook it up with oil, garlic, lemon juice, and garbanzo or cannelini beans, to serve over couscous.

I have ambitious plans to turn the spinach into spanikopita filling, sort of a fritata, and freeze that (after baking).  I’ve been good about following my doctor’s recommendation to not eat feta during pregnancy, so I’m sure I’ll enjoy spanikopita all the more after the birth.

Eating Season Begins

May 25, 2010

Local farmers markets are opening this week! I’m going to as many as I can.  Massachusetts listings are at www.massfarmersmarkets.org.

On Sunday, I went to opening day of the Harvard Square (Cambridge) market.  It’s a small market, and I know that opening week tends to be sparse, so I wasn’t terribly surprised to see 4 vendors and barely a vegetable.  Variety has become a hallmark of local markets, so the four vendors were each selling something different:  flowers, meat, bakery items, and vegetables.  The vegetable farm mostly had flats of herbs to take home and plant.  They had a half dozen varieties of scallions or green onions. I can barely eat those, so I didn’t buy any. What they did have, as I expected and hoped, was rhubarb, so I bought a pound and a half. It will become sauce, probably for ice cream. I think the sauce will freeze well. It’s easy to make: slice the rhubarb, put it into a small saucepan, macerate it in sugar until it releases enough juices to not burn, then turn on the heat and stew it until the texture is good. How much sugar is a matter of personal taste.

I had hoped to bring home greens to cook, but there weren’t any.  So Sunday evening used the last frozen greens from our freezer.  The mizuna made a nice stir-fry with tofu, seasoned with Japanese flavors of ginger, wasabi, rice vinegar, soy sauce, sesame oil, and sesame seeds.  The mizuna was chewier than fresh would be, and reminded me of the texture of seaweed, but since I think of seaweed as belonging in Japanese cooking, it was just fine.

Apparently, I used the mizuna just in time because I did find greens at opening day of the Central Square (Cambridge) market on Monday.  My CSA farmer was there!  He’s having a strong enough early harvest that he’s going to start drop-offs next week, which is earlier than usual.  He had fresh mizuna, but I didn’t buy any.  Instead I bought romaine and red leaf lettuces, red chard, bok choy, and kale.  The chard is so young that its stems look like beet stems rather than the celery size (and crunchiness) that I’m used to from later in the summer.

The lettuces have already become salad for a few meals, with chick peas and a homemade balsamic vinaigrette.  The chard will become saute with the leftover chickpeas, with garlic, olive oil, lemon juice, and maybe a bit of oregano.  It will go over couscous, or rice, or maybe pasta.  The bok choy will go into stir-fry with tofu and some of the turnips still surviving since last fall in our refrigerator.  Kale could turn into almost anything that uses greens.  Mostly, I bought it because it keeps better than any other greens and I don’t know when I’ll go into labor and be away from my vegetables for a couple of days.

Local and Not Frozen

March 20, 2010

The weather today was sunny and around 70, which made me want to go almost anywhere just for the walk to get there.  Conveniently, there was an indoor farmers’ market in reasonable walking distance.  Unfortunately, it was a one-time event, connected to a “Health and Wellness Fair” held at Somerville High School.  We bought a couple of pounds of blue potatoes from Dracut, MA; lettuce, bok choy, kale, and cabbage from smaller-than-industrial organic farms in the “region” meaning southern Atlantic states;  and a pound each of barley flour and wheat berries from Northampton, MA.  I hadn’t known that it was possible to get Massachusetts grains.  I wasn’t ready to try their wheat flour at $5/pound, though.

That exercise in locavore-ism inspired me to finally sort through our refrigerator vegetable drawers.  They’ve been full of root vegetables since November.  That was back when I still had pregnancy-related nausea, so they mostly just sat.  They sat long enough that they looked scary, particularly because leeks and fennel bulbs don’t hold up as well as roots do.  Once the drawers got scary, the stuff in them sat even longer.  Vicious cycle.  But today we finally sorted through them.  About a third of the contents had to go straight into compost due to our poor management.

Once we determined that there were still edible vegetables in there, I started in on using them up.  Cubed beets and parsnips, tossed with a  bit of olive oil, salt, and pepper, are roasting in my oven as I type.  A half dozen smaller beets got boiled to be sliced and used in salad, along with the lettuce from the farmers market, lentil sprouts that my husband grew in a jar on our window sill, and hard-boiled eggs from southern New Hampshire.  I cubed a few of the turnips to get stir-fried with tofu and some of the bok choy we bought today, becoming tonight’s dinner.  Much as I’ve appreciated the supply of vegetables we froze last year, I’m very excited to be eating vegetables that are neither from the freezer nor the supermarket!

CSA starts and Apple Bread

June 10, 2009

Our CSA began this week with greens, greens, greens, greens, and some more greens.  Specifically, we got two bunches each of red leaf lettuce, romaine lettuce, pea tendrils, spinach, chicory, and bok choy.  The bunches were so big that they wouldn’t all fit in our refrigerator without difficulty.

That gave us the push we needed to start right away saving for winter.  My husband washed, chopped, blanched, shocked, and froze one of the heads of chicory.  It will be good over pasta with cheese and mushrooms.  Between the time they were first cultivated and the time air conditioning was introduced, mushrooms were a winter crop.

We also cooked the spinach, both bunches, because it takes up so much less space that way. It ended up in a pasta sauce that is basically bechamel sauce with chopped spinach and parmesan cheese.  It made a lot of sauce.  When we have the leftovers, I think we’ll puree the sauce so that it spreads over the pasta better.   I hope that pureeing it doesn’t take away its fresh, green, spinach-y flavor.

We can almost defrost our chest freezer for the summer.  Everything but a few tubs of soup fits easily into the freezer attached to our refrigerator.  I could probably make it all fit, with some time and effort.  We’re reducing what’s in the freezer, still.  The night before our first CSA drop-off, we enjoyed a stir-fry of tofu with tatsoi and Asian eggplant, both from the freezer.  I am pleased to report that both froze satisfactorily.  The tatsoi stems became even tougher and harder to chew than when they’re fresh, and the eggplant was on the softer side but it did still have texture.  I’ve been pleasantly surprised by how well just about everything freezes.  Putting Food By seems to get it right, every time.

The apple bread I wrote about in my last post turned out pretty well, so here’s the recipe.  If you didn’t save a glut of apples this year, come back to this recipe in October when there are lots and they’re cheap.

Apple Quickbread or Muffins (vegan)

Most quantities are guesses.
2 1/2 cups flour, white or whole wheat (dark spices make it brown anyway)
1/2 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp cloves, nutmeg, ginger
2 tsp cinnamon
2 or 3 tsp salt
3 apples, diced small
1 cup water, or less
1 1/2 cup applesauce

Mix dry ingredients.
Mix apple pieces in to coat with flour mixture.
Add half of water and then applesauce, stirring to mix evenly. If dough is too dry, add the remaining water.
Oil and flour a 9×9 baking dish (or a dozen muffin tins).
Pour in batter.
Bake at 400 degrees for 50 minutes.

Weeks 46-47: April 8 – 21

April 22, 2009

As I typed the title, I noticed we’re closing in on the final stretch, only five more weeks to go!  We’ve learned a lot this year about where and how to get local foods.  When we started the year, we were planning on eating only local vegetables.  Then it became local fruits, too, over the summer, when they were readily available at the farmers market.  By the time apple season hit, we were determined to store apples to get us through as much of the year as possible.  Then the Eat Local Challenge in October pushed us to the next level.  For the month, we were pushed to not eat it if it’s not local.  Going forward, that segued into don’t buy non-local if we can buy a local alternative instead.  That means we now buy only local eggs and most dairy.  We also buy local maple syrup and honey.  Trying to keep eating well through the winter, we signed up for a winter CSA, but it was regional.  We backpedalled a bit, but only a bit, and  I enjoyed every bite of those organic, tree-ripened Florida grapefruits.

Passover was last week, and hosting a seder (cooking for 10) was a bit challenging given the season.  We still had a few butternut squash, so two of them got mashed with maple syrup and fresh ginger (from a jar), and got rave reviews.  Potatoes, celeriac, carrots, and cheddar cheese became a casserole, something like scalloped potatoes but much harder to cut into squares.  Unfortunately, our potato supplies were running low enough (especially bu the time the eyes all get cut out) that I actually bought a 5 pound bag of Prince Edward Island organic potatoes at the supermarket.

Salad was a fun challenge.  We boiled whole beets for about ten minutes to get the texture right, then sliced them.  Luckily, our winter CSA had provided us with both red and yellow beets.  Some of the red and Chioggia (striped) beets may have been left from our summer CSA.  We don’t segregate in our refrigerator.  The salad started with winter CSA Florida lettuce, topped by slices of red beetsyellow beets, Florida cucumbers, and feta cheese, and served with homemade balsamic vinaigrette.  It was very pretty and very tasty.

For haroses, a traditional Passover food made of chopped apples (local of course), nuts, wine, honey, and cinnamon, I needed more honey than I had.  I went to Harvest Co-op hoping to find some local honey.  Sure enough, there was honey from Reseska Apiaries in Holliston, MA.  And it had a bright yellow “local honey” sticker on it!

Weeks 36-37: January 27 – February 9

February 9, 2009

Our winter CSA shares have been more of the same:  a few root vegetables from around here, and lots of stuff from down South, which increasingly means Florida rather than North Carolina.  We’ve done a bit of noteworthy cooking, though, so I think this post will be worth it.

Over the past couple of weeks we’ve gotten apples and celeriac from Massachusetts; carrots, beets and parsnips from Quebec;  red and white potatoes from Vermont; sweet potatoes and a rutabaga from North Carolina; and lettuce, chard, parsley, bell pepper, eggplant, green beans,  and cherry tomatoes from Florida.

Some of the sweet potatoes, a pepper, and some of the parsley turned into a sweet potato salad, with a honey-mustard dressing, from Moosewood Cooks at Home.  Not only is it delicious, it’s pretty, with the bright orange sweet potato chunks accented by bright green pepper and parsley.  It’s also vegan, although I like to turn it into an entree salad by adding hard-boiled egg.  Their recipe calls for peeling the potatoes but we don’t, because it’s too much work and wastes a very nutritious part of the vegetable.  We brought it to a potluck and nobody seemed to mind at all that there were skins in it.

Some of the carrots and the rest of the parsley went into a lentil salad.  My husband cooked French green lentils until they were edibly soft but not falling apart – a delicate and important balance.  He grated carrots and chopped parsley, and mixed those in.  The salad was dressed with olive oil, lemon juice, salt, and pepper, very much like tabbouleh.  I have no idea where the carrots are from that ended up in.  I suspect they’re from our summer CSA because our farmer grows three varieties, including a chunky one good for grating.  The carrots we’ve been getting from our winter CSA are very slender, a shape which would make them good for steaming and elegantly serving them whole, but which is really not at all good for grating.  The lentil salad is good to pack for lunches, although it needs some sort of starch on the side.

Luckily, my husband also baked a cornbread rich with chopped apples and grated cheddar cheese, including some with hot peppers in it.  We keep not managing to make applesauce, but we’ve been cooking more with apples.  I sliced and fried up (in butter) a half dozen apples for serving over waffles.  I have to admit that we poured maple syrup over the waffles, apples and all.

I’ve gotten so accustomed to our produce coming from very nearby.  As a result, it feels now like our CSA food is coming from so far away.  I think I was reacting to that when I talked my husband into cooking a wholly-local breakfast last weekend.  The star of the meal was homefries made from potatoes we dug ourselves in November and diced peppers that I froze in September, both from our summer CSA.  Although he used non-local spices (what locavores sometimes refer to as Marco Polo spices), he used Vermont butter rather than oil from who-knows-where.  He also fried up New Hampshire eggs.  We’re very pan-New England around here.  Meanwhile, I mashed up a previously-baked butternut squash (summer CSA again) with New York maple syrup and more Vermont butter.  To cap it off, I remembered to take a photo.

eggtatersquash

We got a giant sweet potato a couple of weeks ago and I’m finally remembering to share photos of it.  The tiny white potato is one of the ones we dug ourselves.  We were so excited to find anything left underground, after so many other people had been harvesting before us in that same field.

bigtaterlittletater

giantsweetater

Week 35: January 20 – 26

January 27, 2009

In our CSA share this week we all got the usual carrots (MA), red potatoes (VT), white potatoes (NC), sweet potatoes (NC), apples (MA), and oranges (FL).  Less usual, we all got parsnips (origin unspecified) and green beans (FL).  It was the other couple’s turn for chard (FL) while we got collard greens (origin unspecified).  We got the green leaf lettuce (FL) while they took the dandelion greens (origin unspecified), because their bunnies love them and we humans aren’t so impressed.  We got the avocado (FL) and celeriac (MA) while they got the cherry tomatoes (FL) and jar of pickles (MA).

From Massachusetts:  only the apples, carrots, and celeriac.  Maybe the parsnips.  It’s a good thing I didn’t sign up to do the Dark Days Challenge.  Next year we’ll have done better storing our own.  I noticed my copy of Animal, Vegetable, Miracle lying around, and I opened it up to the January chapter.  In it, she takes stock of how much food her family put by.  Granted, we don’t have kids, but we’ve still been operating on entirely the wrong order of magnitude.  I’m estimating that we need to store 150 to 200 units of vegetables to get us from November through May.  (This is comparable, in seven months, to what we consume in the five months from June through October.)  One unit could be one bunch of kale, or one large eggplant, or a pound of green beans.  Usually one unit gets one freezer bag but sometimes we put two units of the same thing into a bag together.  This year we seem to have frozen only about 25 units of vegetables, not counting tomato and tomatillo sauces, too.  Our storage vegetables (squashes, root vegetables, cabbage) were another 55 units of vegetables going into winter, bringing the total to about 80 units, or halfway there at best.  So… maybe not the wrong order of magnitude, just not nearly enough.

A CSA that draws so much from Florida is not our answer.  It’s fun while it lasts, though.  I can’t remember when we’ve eaten this much raw food mid-winter.  In addition to the oranges, one of the apples was good enough to eat raw.  I think it was a Fuji.  The avocado was, of course, also raw.  We cut it in half, one half for each of us, then put a little lemon juice and salt into the cavity, and eat it with a spoon.  The lettuce has been good raw, too.  Some of it was in sandwiches, some of it was on a plate with dressing.  The celeriac will be good raw, too, especially if I get to it while it’s still fresh.  I might do matchsticks in a dressing of some sort, or I might do bigger sticks (think carrot sticks) served with a dip made from plain yogurt and spices.

The collards we cooked with black beans as usual, with olive oil, garlic, salt, and dried basil, cumin, and cayenne.  I know people do other things with collards, but I like this preparation too much to forgo it when we have just one bunch of greens.

Week 34: January 13 – 19

January 22, 2009

The longer our winter CSA goes on, the more I’m impressed with the variety and anti-impressed by how much of the food comes from North Carolina and Florida, both of which are outside my foodshed.  I guess it depends on what the alternative is.

This year, we simply didn’t have enough vegetables put by to get us through much of the winter, even if we had eaten (or processed and frozen) all the turnips and squash before any got rotten.  That means the alternative to a winter CSA might have been grocery store produce, either fresh or frozen.  On a recent trip to Whole Foods, which has been making a point of labeling local items in their produce section, the only local vegetables t0 be seen were hydroponic greenhouse tomatoes.  I didn’t buy any.

Next year we’ll be better about buying things at the farmers market to supplement our CSA share.  In retrospect, we neglected to realize that with more vegetables around (going from a small share to a large) we would eat more vegetables.  Plus we were trying to eat for 12 months on 5 months’ deliveries of vegetables, so even getting twice as many vegetables as we were eating wouldn’t have been enough.   (For a peek back at what we were thinking, check out my very first blog post:  Goal: No Supermarket Veggies.)

This week’s haul was the usual red potatoes, white potatoes, sweet potatoes, carrots, oranges, and apples, all of which we divided evenly between the two couples.  We also both got green beans and lettuce (red leaf for us, green leaf for them).  We got a green pepper, they got onions.  We got cherry tomatoes, they got avocados.  We got chard, they got some other leafy green but I can’t remember which.

Breaking it down by location, here’s what we got:

  • Massachusetts:  apples, carrots, and onions
  • Vermont: red potatoes
  • North Carolina:  white potatoes and sweet potatoes
  • Florida:  lettuce, tomatoes, avocados, pepper, chard, green beans, and oranges

It’s gotten more and more skewed southward with each passing week.  By the end of March, when the CSA ends, I wonder if everything will be from Florida!  That will leave us two months to get through from just our freezer before the farmers markets start up again at the end of May and beginning of June.  Thinking about that now feels a little odd.

The cherry tomatoes joined rounds of zucchini (July, frozen in week 8) and cubes of Italian eggplant (probably August, frozen in week 13, but the label had fallen off) in a sautee to go over pasta.  It was summer in a skillet.

summer_skillet

Freezing zucchini and eggplant had been an experiment. I am pleased to report that the texture of the frozen vegetables was just about perfect, so next summer I’ll confidently freeze more zucchini and eggplant.

On the same theme, we used the second tub of sugar-macerated sliced strawberries (June, frozen in week 5) to make what just might be world’s most delicious ice cream as my special birthday treat (yeah, that was why the party, too).  Unfortutately, we hadn’t left the ice cream maker’s freezer cannister in the freezer long enough so the freezing process didn’t go quite right and the texture wasn’t what it should have been.  But the flavor, oh the flavor!

We used the green beans in Moosewood’s version of Hunan sauce again, with tofu as usual.  That ends up being just two servings.  With my parents coming to dinner, we needed more food than that.   What else could go in?  A second block of tofu, certainly, but what about more vegetables?  We didn’t have any more green beans.  Carrots didn’t seem quite right, nor squash, nor potatoes.  Cabbage, though, would work just fine.  One of the heads we’d gotten at a late farmers market in November had some moldy outer leaves and was a good candidate for getting used up.  After those leaves were removed, I quartered and sliced the cabbage, and it went into the stir-fry with the green beans and tofu.  It worked, mostly.  I cooked the green beans a little too long before adding the cabbage, and something about the liquid from the cabbage or the fullness of the wok, or maybe just my failure to give the sauce a final stir, kept the sauce from thickening the way it was supposed to.  The balance of flavors was good, my parents seemed pleased, and there were leftovers!