Farm Share Goodies: July 10

So I was extremely ticked when Josh brought home this week’s farm share on Tuesday because it included three of my favorite vegetables of all time: cabbage, potatoes (red skin!) and broccoli.  Not only are all three of those foods extremely tasty, they’re also versatile and very healthy.

Cabbage is not only low in calories but is rich in iron and sulfur and  contains phytonutrients, works to protect the body from free radicals that can damage the cell membranes.  Broccoli, which is also a member of the cabbage family, is loaded with Vitamins C and A, iron and fiber and even calcium.  And small potatoes are moderate in calories and nutrient dense, particularly when it comes to Vitamin C, potassium and iron.  And they’re delicious.  What’s not to love?  (By the way, a lot of information about various vegetables, their production and their nutrition can be found at HowStuffWorks. Neat!)

Well tonight I put two of those vegetable goodies to use–potatoes and the cabbage (don’t worry, broccoli, your time will come).  They went together for a very simple dinner of citrus chicken cabbage wraps and grilled potatoes with thyme.

Citrus Chicken Cabbage Wraps
2 boneless skinless chicken breasts
the zest and juice of 2 lemons and 1 lime
1 tsp salt, 1/2 tsp pepper
1/2 tbsp ancho chile powder
4 large cabbage leaves, steamed for a couple of minutes until softened
toppings—I used tomato salsa, shredded basil and creamy gorgonzola cheese

Place chicken breasts in a large plastic bag, add zest, juice, salt, pepper and chile powder, mix thoroughly and let sit for at least 20 minutes.  Grill chicken over medium-high eat until cooked through.  Set aside and let rest.
Slice chicken and place inside steamed cabbage leaves, add toppings.  Roll and eat!

Grilled Potatoes
2 cups baby red skin potatoes
2 tbsp olive oil
2 tsp salt
1 tsp pepper
3 or 4 fresh thyme sprigs
tin foil

Wash and clean potatoes.  Mix with oil, salt, pepper and thyme sprigs, wrap neatly and completely in tin foil and place on grill.  Cook with lid down for 30 minutes over medium heat, or until fork-tender.  Open tin foil packet and remove thyme sprigs.  Serve.

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