It feels like an incredibly privileged thing to complain about (because it is), but my produce drawers are full-to-bursting with assorted items: sweet potatoes, apricots, beets, pickling cucumbers, regular cucumbers, jalapenos, a big ol' bowling ball of a red cabbage. It's always this way this time of year for us when we get a CSA box, which we hadn't for three years so I'm out of practice, in addition to our town's fantastic farmer's market. I've got big plans for it all - pickles, preserves, giardenera - except for the cabbage. I fear that another one is ready to come rolling down the pike at me come Saturday, so I had better make with the choppy-choppy. Myra Kornfeld's excellent Voluptuous Vegan has a recipe for German red cabbage with beer and caraway seeds and that is what I am leaning toward now. I am getting a little nervous about when tomato season officially hits here but I am going to be prepared.
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