Really. Just ask my family and friends. Valle D'Aosta Cabbage Soup(Moosewood Restaurant New Classics)SERVES 4-6; PREP TIME 35 minINGREDIENTS4 cups cubed bread (about 1/2 lb. - hearty grain bread is best)5 Tblsp. butter5 to 6 cups thinly sliced or grated cabbage1/2 tsp. ground/grated nutmeg1/2 tsp. ground black pepper1/2 tsp. salt, or more to taste6 cups … Continue reading The Best Cabbage Soup I Ever Made
Check out this sauerkraut making video. This is a nice way to use cabbage, as well as any Brussels sprouts lurking in your fridge!Here's a nice Russian Cabbage Soup recipe from the Wicked (awesome) Whisk that makes use of raw and fermented cabbage. Yum!
There's a good deal to know about dried beans. Here's a link to Central Bean Company. The site has information about large scale bean production, as well as tips on how to prepare, store and cook with beans. Check out the bean combine photos on the lower right side of the home page. You won't … Continue reading Beans
Oh my! Bacon, Brussels sprouts and figs. Another wonderful Mark Bittman creation.
"What's the green round thing in the share? Tastes kind of like a cross between broccoli and turnip." No less than ten shareholders have asked about the kohlrabi in Saturday's winter CSA share. It tickles me to present folks with this "new" treat.The Boston Sustainable Food Examiner has a nice recipe for it, along with … Continue reading It’s Kohlrabi!