We have complained about / celebrated our CSA many times on this blog. I hate / love it. I LOVE the actual farm. The produce is almost always top notch, the eggs are amazing, and it’s fun to support people living their dream. However, when our refrigerator overflows with turnips or zucchini, I want to bail and just get take out. Half of me gets irritated at the other half that wants to throw out the last radish; but that other half gets annoyed with the first half for being unreasonably anti-waste. Then Erik intervenes in my internal monologue and stops the crazy.
This time of year, we are overflowing with cabbage. (Lindsay #1) It keeps forever, so let’s go out to dinner. (Lindsay #2) Why waste money on a restaurant when we have all this food at home? (1) + (2) = (3) Sauerkraut.
For the recipe, click here: http://eatlocal365.com/2012/12/10/how-to-make-sauerkraut/
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite