We’re deep into our CSA season with Red Root Farm, in Banks, Alabama, and we’re knee deep in big leafy greens: kale, collards, mustard, cabbage. The first three I’ve cooked many times before, and know that with some pancetta, garlic, or walnuts tossed into the saute pan, you can’t go wrong. But I’m not big on cabbage. Cole slaw stayed behind in my childhood. Braised cabbage has appeared infrequently on my table. What to do with a beauty like this?
(Cinnamon bear is looking on dumbstruck, as you can see.)
So, since the red ones are my lentils of choice lately, I was pleased to find this yummy recipe on Smitten Kitchen, under the heading “recipes from a cumin junkie.” Love it.
Another veggie that I’ve… um… rediscovered is the humble turnip. The other night I made a hot pan of braised and glazed turnips and carrots to go along with the chicken I’d roasted while my family was visiting.
But I’m also a sinner when it comes to foodie pleasures. Total locavore, I am not. As you know, I take great pleasure in my Bialetti, and am even a bit fanatical about it. The new one I have, the Brikka, makes an actual crema through the use of a pressure valve. Check it out:
The best accompaniment to an espresso? The thinnest, spiciest little gingersnaps on earth, from Sweden, and purchased at World Market.
The Roving Locavore 
Leave a Reply