This weeks local dinner was centered around cabbage. We got some cabbage in our CSA share two weeks ago and didn't want to waste it, so we made our favorite sandwiches from the Reading Terminal Amish Stand. Cabbage is one of those things that we would have ended up throwing out last year because we just wouldn't have known what to do with it. This year we are committed to not throwing anything away (thus I must tackle the Ricotta from two weeks ago next) and instead planning meals around what we get instead of planning the meal and waiting for the arrival of the food.
The dinner consisted of corn on the cob from the CSA share (it was surprisingly sweet for this time of the year), beet chips made from white beets from the CSA share and the sandwiches. We turned the cabbage into cole slaw, and this is where we diverged from the rules a bit. Kristin tried to make mayonnaise with which to make the cole slaw but it tasted too much like olive oil to be just right for our special sandwiches. It's going to be really good with tuna though. So I ran to the store at the last minute and got Marzetti's cole slaw dressing. My motivation was two fold for breaking the rules: I didn't want to waste the cabbage and I wanted to enjoy my meal and not just do it for the sake of doing it. The Marzetti's made the cole slaw just right too and we are counting it as a spice. So the sandwich, it was composed of the cole slaw, smoked cheddar cheese and oat bread, which are both locally made (in Lancaster) from the Reading Terminal. We drank locally brewed Kenzinger beer and if we could fit anything else in there are blueberries and peaches from the CSA for dessert.
And also, I made kale chips Thursday night. Kale came from the CSA too, tons of it. Kristin got the idea from this blog, and since we both love to make chips from vegetables, we thought we'd try it. But, kale brings back childhood memories of my Dad boiling kale and fatback on the stove and it permeating the entire house with it's bitter smell so I didn't enjoy the kale chips, but Kristin says she likes them.
2 comments:
Our mayonnaise also tasted strongly of olive oil, so we cut it with some homemade yogurt (yep, made with local milk), which worked great. Next time I will use a lighter oil- sunflower, maybe?
"This year we are committed to not throwing anything away ... and instead planning meals around what we get instead of planning the meal and waiting for the arrival of the food." Fabulous goal :)
Your meal sounds great, and I *definitely* think you get a pass for the mayo :)
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