What was in that bag?
As our computer crashed, I'm doing this a little behind the time.
Citrus, either Dancy Tangerines or Moro Blood Oranges. The Tangerines are a little dry this year, due to lack of rain, and Blood Oranges are always very tart, but they're pretty good this year. Here on the farm I use the blood oranges to make salad dressing, or mix them with apple juice. Vivid Choy, Scarlet Ohno Revial (Turnip Greens), Purple Passion Asparagus, Daffodils, Misticanza - lettuce, endive, escarole, and radicchio, broccoli, Texas Gourdseed White Corn Meal, Eggs, Walnuts, Cabbage and this week's special gift: jam or apple butter.
1/2 c. olive oil
The juice of one Blood Orange
1/2 t. salt
2-3 t. Oil of Paicines Cider or Dijon Mustard
1/2 t. paprika
1/2 c. ketchup
1 t. garlic powder
2 T. mild vinegar
1 T. sugar
Mix, shake it up and serve. This is Leo's Favorite. We used to call it Red Russian, but we are now more politically correct.
That last little rain really helped water things up. This is the driest year since the 1800's! That's saying a lot.
Apple Braised Cabbage
2 T. butter
2 T. Olive Oil
1/2 red onion, quartered and thinly sliced
1/2 large tart apple, peeled, cored, finely diced
1/2 head of red cabbage, coarsely chopped or shredded, about 8 cups
1/4 teaspoon freshly ground black pepper
Splash of Sake or White wine
Splash of Rice Vinegar
1/4 c. of Apple Juice
salt, to taste
In a large skillet, or Dutch oven, heat butter & olive oil over low heat; add onion and apple; sauté for about 7 to 10 minutes, or until soft. Add cabbage, pepper, and vinegar; Juice and Splash of Sake/wine; toss to blend well. When the liquid is gone, it’s done. The cabbage should be tender crisp. Don’t burn it! Add salt to taste.