making sauerkraut
Small batch sauerkraut. A new trend?

We’ve wanted to make up a batch of sauerkraut for years. Yes, years. So, why didn’t we? Well, the main reason is that we didn’t get cabbage in our weekly CSA share. Sure, we could have bought some cabbage at the store, but, we’d heard that the bacteria that start the fermentation of sauerkraut live right on the leaves of the cabbage, and we had no idea if pesticides (if we bought non-organic) or whatever washing is done in preparation for sale (for organic) would affect that. So we waited. And waited. And waited.

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Kale Lentil Soup

serving kale lentil soup
The crunch of a few croutons makes a difference.

We have soup about once a week. No, not Campbell’s. We can’t remember the last time we bought a can of Campbell’s. Probably 15+ years ago. We really don’t buy soup at the store at all, as we find it nearly as easy to make soup from scratch as it is to open up a can and heat it. Plus, soup made from scratch tastes so much better, and, we like to think it’s better for you, too.

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Since we were having colcannon, we decided to make a simple ploughman’s dinner.

Yesterday, you saw the huge head of Savoy cabbage that we received in our share, and, we mentioned that, on our way back home, we figured out a use for the outer leaves that made it too large to fit into one of our crisper drawers. This is that recipe: colcannon. Now, we’ve never made colcannon before, and we’re sure that there are thousands of recipes on the Internet, but, we figured, how hard can it be to make mashed potatoes and cabbage, right? Well, let’s see how we do.

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weekly CSA produce share
During this time of year, it seems as if the only things harvested are greens of one sort or another.

Wow, look at the cabbage in the center! It’s huge, and, with all those outer leaves, it won’t easily fit into our refrigerator. Fortunately, we came up with a plan for the outer leaves on the way home from the CSA. It’s something we’ve never made before, so you can expect a quick post about the dish soon, perhaps even tomorrow. Now, you might notice that it’s not a standard cabbage — all the leaves are crinkly — instead, it’s a Savoy cabbage, which is a bit milder and more tender than the standard green cabbage.

Our weekly share of produce:

  • Grapefruit (2) — plus two more from the surplus basket
  • Savoy cabbage (1)
  • Hakurei turnips (1 bunch)
  • Pecans (1 bag)
  • Swiss chard (1 bunch)
  • Curly leaf kale (1 bunch)
  • Arugula (1 bunch)
  • Salad mix (1 bag)

Champagne Ice Cream

Champagne ice cream
Smooth and creamy!

Hey, who got Champagne in my ice cream? Well, who got ice cream in my Champagne? Ah, you probably know the next couple of lines. As an aside, one day we’ll be making peanut butter cups, good peanut butter cups, not like the commercial kind that are sickly sweet. But, for now, let’s get back to our adult ice cream treat, shall we?

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Cherry Almond Brittle

cherry almond brittle
Cherries! Almonds! Crunchy! Chewy!

One of us got a notice to report for jury duty on Monday (possibly), the same day we volunteer downtown, which is when we bring treats for the other volunteers. Jury duty might mean that one of us would be gone most or all day, so any treats we made would have to be made ahead of time, which eliminates an awfully lot of baked-fresh goods. Now, if we add to the mix that we want our treats to match somewhat an adjacent holiday, month, or season (Bourbon-Pecan Mini Pies or Kings Cakelets for Mardi Gras, Peppermint Stick Ice Cream for December, etc), it gets difficult to figure out just what to make. After all, the only holiday this time of February is President’s Day.

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Roasted Cocoa Cauliflower

cocoa roasted cauliflower
Use a sharp serrated knife to cut out nice-looking wedges.

Yesterday, when we were thinking about what to have for dinner, we realized that we had a whole head of cauliflower that we hadn’t done anything with, yet. We thought about just doing something quick, like steamed cauliflower, but that’s kind of bland. We also thought about making Pan-Seared Cauliflower, which is tremendously tasty, but that seemed like more trouble than we wanted to tackle right then. Ultimately, we looked in The Laws of Cooking and How to Break Them, by Justin Warner, for ideas about cauliflower and found this recipe.

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