Five more weeks to go in this challenge! I am wondering if the Dark Days will truly end then…and is spring truly around the corner? With new snow falling daily here, I am highly dubious.
To fit with the stereotype that all that can be eaten in winter are dull root veggies and cabbage, this week’s meal features…cabbage!
In my quest to end root-cellaring certain items, I planted cabbage seedlings into one 3′x6′ greenhouse bed in early September. I had just cleared it of its blooming lettuces, so I figured I would transplant about 12 and see if they made it through the winter. (The twenty-odd other seedlings got transplanted outside and harvested while still small (3-4″ diameter) until the snow came and stayed in December. This size, incidentally, is perfect for our small family: not practical for kraut, maybe, but no waste.) Well, the greenhouse cabbages did make it. In fact, they continued to grow throughout the winter. These were Des Vertus Savoy, a somewhat crinkly cabbage that can reach 5 lb. easily. So, my root cellar this year houses ONLY potatoes! No root veg, no cabbage. Apples and pears on the back porch. Whew, that was easy.
- Bubble and Squeak (Mashed Burbank (russet) potatoes, Copra onion, Des Vertus Savoy cabbage, salt and pepper, fried up in homegrown goose fat)
- Round Steak (Tenderized, marinated in salt/garlic/water/homemade red wine vinegar all day and then pan-seared; from Pekel Farm in Shelbyville)
- Bitter greenhouse salad with roasted foraged walnuts (Giant Winter spinach, mache, mustard, Triple Purple orach, Italian Dandelion, arugula, red and green lettuces; chopped shallot and greens; buttermilk dressing from our milk share)
- Pumpkin bread (Triamble squash, home-ground hard red spring berries, our eggs, buttermilk, Michigan butter, Michigan sugar, nonlocal baking spices and leavener)