Sunday, August 28, 2011
Saturday, August 27, 2011
I will have to add weights another time, as I have evacuated in preparation for the storm.
Friday, August 12, 2011
Monday, August 8, 2011
Friday, July 29, 2011
This week, we received the largest zucchini I've ever seen in my life. They're the size of my forearm.
Monday, July 25, 2011
white beans and cabbage
Adapted from Super Natural Every Day by Heidi Swanson
2 tablespoons extra-virgin olive oil
4 ounces potatoes, scrubbed and cut into tiny cubes
3-4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
1/2 onion, minced
One 15-ounce can white beans, rinsed and drained
3 cups (8 ounces) very finely shredded green cabbage
fine-grain sea salt
1. Pour the olive oil in a skillet over medium-high heat. When hot, add the potatoes and spread them evenly in the pan. Cook the potatoes for 5 minutes or so, make sure you scrape and toss the potatoes during cooking so that you can get each side browned and cooked through.
2. Add in the fresh thyme, onion and the white beans and spread all around the skillet. Let cook, undisturbed for 2 minutes to brown just a bit, then scrape and toss again. Cook until the beans are nicely browned on both sides.
3. Stir in the cabbage and cook for another minute. Sprinkle with sea salt and freshly ground black pepper. Stir and toss again. Once the cabbage has wilted down, the dish is ready.