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We will admit, this recipe is a bit of a chore (even for us, and we’re usually the “no, it’s easy!” people). However, it is a great way to use up all the random cabbage and potatoes that you may have gotten as part of a winter CSA. At the very least it is filling, reheats well, and makes a lot (leftovers!). Although it is vegetarian, it is very rich, since it consists largely . . . → Read More: How to Make Dark Days Cabbage and Potato “Lasagna” The Dark Days Challenge has a couple of extra special challenges this time. The first is to make a one-pot meal or soup. We do a lot of one-pot meals here, so this one was right up our alley. For example: Roasted cod with green beans Umami eggplant Sugar snap peas with salami crisps Red-cooked pork belly Braised asparagus with Dijon and thyme Holy mole chili Red cabbage and kielbasa Chicken and parsnips braised . . . → Read More: Dark Days Challenge Week 9: Porter Braised Short Ribs Our CSA switched over from fall to winter this week, which means that, in addition to produce and eggs from Red Fire Farm, we get some fun extras from other local producers. This week’s pick-up included sauerkraut from Real Pickles and cheddar from Chase Hill Farm. Now, I know that I may be in the minority, but I love sauerkraut. I’ve got some fermenting on the floor of the kitchen right now, but it’s . . . → Read More: Dark Days Challenge Week 8: Pasta with Sauerkraut and Bacon My parents came to visit in December and it was so so cold. My plans of wandering around the city were squashed. We didn’t even want to walk to the nearest bus stop. But d’y’know what’s nearer than the nearest bus stop? A CHOCOLATE FACTORY! For serious. Where’s the closest place to get a snack? A CHOCOLATE FACTORY! Yeah, that’s how we roll. Taza Chocolate makes really SOLE-ful chocolate, if you’ll allow me that somewhat . . . → Read More: Somerville’s Own Taza Chocolate  10 comments - (Comments are closed)  Breakfast  All-Natural Breakfast, brunch, cacao nibs, cranberries, factory tour, how to eat locally, local flour, local food, Recipe, restaurants I made this recipe one day when Lindsay was sick and we didn’t have much in the house, just some radishes left over from our farm share and some butter in the freezer left over from the 5 lb block that Lindsay had used to make croissants. Was it simple? Yes. Kind of boring? Maybe. But it was easy and it was fast, which is good because I have been crazy busy with work . . . → Read More: How to Make Butter-Glazed Braised Radishes |
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