Tuesday, June 29, 2010

Cabbage in the Raw

The farmers' markets are open! Beeeeeeeeeeeeans! Squaaaaaaaaaaash!

We planted beans, but none of the plants came up. Tough luck for the rabbits, who ate them down to the ground last year. We also planted yellow squash and zucchini, and those are coming up, but the market has kinds of squash we don't--those little scallopy ones, for instance, which are VERY nice, and just big enough for a reasonable portion.

I went to a fund-raising dinner yesterday, where the menu consisted of: roast pork, pork and beans, slaw, buns and potato salad. A vegan could have feasted on buns and slaw, and an ovo-lacto-vegetarian could have added the potato salad. I had a little of everything but the potato salad. And, to tell you the truth, the slaw was the best thing there.

What the slaw tasted like it had in it:

* Cabbage cut in thin strings, like for saurkraut
* vinegar--LOTS of vinegar
* salt
* onion
* chopped yellow bell pepper
* chopped carrot--not much

It had eye-watering bite, and warmed you all the way down like a shot of good Bourbon. Oh--did I say "Bourbon"? I meant "tea".


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