Eastertide Fermentation Miracle

Perfectly Paschal purple, this ferment came together Easter morning, after I’d finished up a mixed-veg slaw to contribute to that evening’s holiday table. The slaw used up all the carrots, but the remaining cabbage and celeriac volunteered for laboratory duty. Time for more small-batch fermentation experimentation! I suspected my sunnier, Spring-warmed kitchen might kick the fermentation process into a higher…

Sunny & Crisp Triple-Root Salad

Fresh and bright in a way that makes you ask the Polar Vortex how many days until pitchers and catchers report, here’s a crisp and crunchy three-root salad that’s somewhere between a slaw and a remoulade. Triple-Root Salad Really, any roots will do. I loved this combination of celery root, beets, and carrots from last week’s sharebox,…

Cabbage, Salt & Gramma’s Secret Ingredient

“Time.” That’s all she ever asked for. Once glasses were filled, grace was offered, and platters were passed, “Time” was Gramma Crawshaw’s stock answer to any host’s query, “What does anyone need?” You could count on it. Just as you could count on her bringing the finest, hand-cut coleslaw to every holiday gathering. Itsy bitsy little slivers of cabbage and carrots. Uniform,…

Apfelfest 2013: Chops, Cabbage, and Riesling

Apples, apples everywhere. On Saturday night, apples were in everything. In the cider brine. Smothering the pork. Braising with the cabbage. And echoing through the wine. Hello, Oktober. Cider-brined pork chops with apples and onions Adapted from a recipe I clipped out of Bon Appetit back in 1999. I’ve changed the pan sauce up a bunch over…