Made sauerkraut. One head of cabbage and some salt, massaged to break down the cell walls, then fermented in a ceramic pot (with water seal) for two weeks, making a tangy, tart, still slightly crunchy sauerkraut. Success! Next time I may try fermenting it longer and shredding it more finely.
Helping a friend work through his CSA on a cold and somewhat gloomy evening:
Soup of sauteed onions/garlic/carrots, kidney beans (white and black, half mashed), chicken broth, sage, parsley, and roasted garlic precooked sausage, simmered together for 10-15 minutes. Then a full head of shredded escarole was added for another 5 minutes (covered). And hey, the rest of the soup actually managed to keep the escarole in check and mask the bitterness.
Roasted broccoli, cauliflower, and cabbage (I’d never tried roasting cabbage– crispy/soft and delicious).
Wild rice.
