*Or: “Proving cabbage would taste better if it was pork”
It’s been awhile since I posted. This is not to say I stopped cooking. There has in fact been a raging battle between myself and an army of cabbage that has stormed my kitchen over the last month or so. In my defense, they sent in the big guns first: a massive red cabbage with a small core and bad attitude.
Team Cabbage, trying to break my spirit early on.
I marshaled my resources (the internet) and came up with a recipe for braised red cabbage. Continue reading
*Or: “A study in kale, punctuated by a soup”
I haven’t just gotten kale. I’ve gotten mustard greens, collard greens, several kinds of chard, dandelion greens (wow, was that a fiasco), red cabbage, green cabbage, boston red lettuce, loose leaf lettuce…okay let’s just say “many lettuces”. Lettuci. No I think the plural is probably lettuces. But the kale does keep popping up. And I am learning that it has as many varieties as any other fruit or vegetable, if not more. Here I thought there was just the one kind, namely, the pretty curly kind pictured below. Boy, was I wrong. It’s sort of like if you thought the only type of apple was a granny smith. Wrong, wrong, wrong. And the kind of variety you see in apples is actually a decent analogy for kale: big, small, soft, crisp, tart, bland, many many colors, you get the idea. But do you? I think you need to see it to understand. So before we get to the soup, here are most of the kinds I have encountered so far.
I got four jalapenos in the Box of Wonders the other week. Jalapenos are generally not difficult to dispatch, but four was a little overwhelming. I put them up for grabs. Shae used one for a chicken-onion-tomato-bell pepper concoction that was quite tasty. I know because it made a lot so I volunteered to have some for dinner to help out. Chad used one for a Korean marinated steak dish called bulgogi that turned out great. I know because I stole some off of his plate when he went to get a drink. Stealing is bad, kids. Stay in school.
So I had two peppers left, which seemed a bit more manageable. I could certainly have thrown them in a stir-fry, or even diced them on top of a salad, but I had recently noticed that the jerk ex-roommate who took the lid to my skillet with her when she moved out happened to leave a whole container of cornmeal behind. Not an even trade, mind you, but I’m not getting the lid back so I’ll go ahead and use the corn meal.
Anyway, obviously, corn meal plus jalapenos equals jalapeno-cheddar cornbread! I’ve always wondered how cornbread from scratch tastes, and keeping with the spirit of this whole CSA endeavor, decided it was time to find out. Continue reading