Tag: <span>cabbage</span>

Tag: cabbage

One Local Summer

One Local Summer 2015 – Week 21

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Husband has returned home and cooked up this classic summer meal – a pulled pork sandwich.  A good part of this one was a long time in the making.  The sauerkraut was made months ago, fermented from fresh cabbage in a huge stoneware crock.  The pickles were started a month ago and came out as terrific sour pickles.  The buns were made last year and pulled from the freezer.  The cider in the glass was also made last year and was just kegged and ready to drink this past month.  The only thing new on the plate is the pulled pork which cooked up in the crock pot all day with some cider, peppers, onion, vinegar, and tomatoes, and came out DELICIOUS.

Ingredients:
Cabbage –  Jack’s Farm
Pork Butt –  Countrytime Farm
Cucumbers – My Garden
Peppers – Steer Vegetables
Tomatoes – My Garden
Onion –  Clover Hill Farm
Cider – Fermented from apples picked at my grandparents’
Buns:
Flour Mill at Anselma
Egg Deep Roots Valley Farm
Butter Spring Creek Farms
Honey Baues Busy Bees
Non Local – Salt, pepper, spices, homemade vinegar

One Local Summer

One Local Summer 2014 – Meal 16

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Oh yes, it’s crock pot season!  The husband is a master of the crock pot and always manages to work up meals that blend perfectly together in that steamy cauldron of good cooking.  It’s funny, crock pot meals never tend to look all that appealing, but you can be sure my mouth was watering for the last two hours of cooking because the whole house smelled amazing!  Starting with a base of apple cider from our local orchard, husband added a Pork Loin Roast to the pot and topped that with cabbage, apples, onions, a little maple syrup, salt and pepper, and a little dried mustard powder.  Such easy prep for such amazing results.  By the end of the six hours, the pork had become incredibly tender, the cabbage simmered down, and the apple cider had infused its way into everything.  Add to that a little bread (not entirely local, but from a local bakery), a chunk of cheese, and some delicious Hopped Blueberry Mead from a Meadery in New Hampshire, and we had a great fall dinner.

Ingredients:
Pork Loin Roast – Countrytime Farm
Onions – Hoagland Farms
Cabbage – Jack’s Farm
Tomme Mole Cheese – Birchrun Hills
Bread – St. Peter’s Bakery
Cider – North Star Orchard
Apples – Grandparents House (tons of apple trees!)
Mead – Sap House Meadery
Non Local – Vinegar, salt, pepper, mustard powder

One Local Summer

One Local Summer 2013 – Week 20

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Another meal by the husband.  It’s the time of year that he makes at least one pot of soup per week, and there are no complaints from me!  The only thing not really local is the bread – it was baked locally, but the ingredients aren’t local (but it does go very well with the soup).  The soup turned out great – the cabbage was still just a little crunchy and not completely wilted down to mush.  The husband has a real knack for knowing what ingredients work together in a soup, and this was no exception.  The soup bone had a bunch of meat on it, more than we expected, so that was a nice surprise.  The whole thing turned out great and made for a perfect lunch on a chilly day.

Cabbage Soup:
Carrots – North Star Orchard
Cabbage – North Star Orchard
Potatoes – North Star Orchard
Onions – North Star Orchard
Soup Bone – Deep Roots Valley Farm
Bread – St. Peter’s Bakery
Non Local – Salt, pepper

One Local Summer

One Local Summer 2013 – Week 9

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Husband is back on cooking duty with this one.  Meat and potatoes, couldn’t you tell?!  We had missed out on getting the pork butt at the farmer’s market for a few weeks since the pork vendor was sold out, but we managed to score one this week.  Husband rubbed the butt (HURRR) with his own blend of paprika, maple sugar, toasted onion powder, garlic powder, salt, and pepper.  The rub isn’t all local, but it’s the smallest part of the meal, so we’ll allow it.  The pork butt went into the smoker for six hours at which point, we deemed it done.  On the back of the plate is a summer favorite around here, a grilled peach with blue cheese, then potatoes, and red cabbage cooked in balsamic vinegar (on the grill in tin foil).  Pretty easy, and all cooked outside, keeping the house cool!

Pork Butt with Vegetables:
Pork Butt – Countrytime Farm
Cabbage – North Star Orchards
Potatoes – North Star Orchards
Peaches – North Star Orchards
Blue Cheese – Birchrun Hills
Non local – balsamic vinegar, pork rub, salt, pepper, olive oil

One Local Summer

One Local Summer 2013 – Week 5

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Another week down.  This week’s inspiration came from a few different sources.  I want to say it was on Google+ that I heard someone talking about putting chicken in the crock pot and then shredding it like pulled pork.  Brilliant!  I found cabbage at the farmer’s market and decided to combine the two to make cabbage wraps.  Pitas or other types of wraps won’t be local so this is my substitute for wraps.  Works WAY better than lettuce since lettuce can be a little fragile, but the cabbage held up really well.  Sugar snap peas are a big favorite around here and we tend to just eat them raw (and they disappear quickly that way).  The chicken was stuffed in the crock pot with some homebrew beer and spicy peanut satay-like sauce for a few hours, until it shredded apart easily.  The drink in the back (frozen fruit smoothie) is not local, but it was a part of dinner, so I let it hang out in the photo anyway.  We had a lovely bit of weather this week, so dinner was outside on the patio.

Cabbage Wraps:
Cabbage – Charlestown Farm
Zucchini – Jack’s Farm
Garlic Scapes – Jack’s Farm
Fat Cat Cheese – Birchrun Hills
Chicken – Deep Roots Valley Farm
Non Local – Sauce, beer

One Local Summer

One Local Summer 2012 – Week 23

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It doesn’t look like much, but this has become an annual local summer favorite.  It’s an easy crock pot dinner that involves very few ingredients and prep, just lots of simmer time in the crock pot.  It’s a pork butt cooked with cabbage, vinegar, beer, and some apples, and comes out SO AMAZING every time.  The pork is always so tender and falling apart, and the mixture of the cabbage with the other ingredients just comes out perfectly.  It sort of looks like brownish slop, but I assure you, it never lasts as leftovers very long.

Pork and Cabbage:
Pork Butt – Countrytime Farm
Cabbage – Hoagland Farm
Apples – North Star Orchard
Maple Syrup – Miller’s Maple
Non Local – Vinegar, salt, pepper, spices, beer

UPDATE 2 Nov 2012 – adding the recipe since it was asked for!

Pork and Cabbage Print Print
Ingredients  1 can/bottle of beer (or 12 oz white wine for gluten free)
1 pork butt (4-6 lb)  Pork rub (enough to cover the pork butt) *
1 head cabbage, shredded  1/4 cup maple syrup (grade b)
2 apples, peeled and chopped  1/3 cup apple cider vinegar
Instructions:
  • Rub butt down with pork rub blend – coat well; place in Crockpot on high
  • Surround Pork with shredded cabbage and chopped apples; not all cabbage will fit
  • Pour all liquid even over top of ingredients
  • Cook on low for 6-8 hours; add remaining cabbage as space is available; approx once per hour baste butt with liquid in crockpot
*Pork Rub used here was made with a blend of paprika, maple sugar (or brown sugar), onion powder, garlic powder, and kosher salt.  McCormick’s makes a good pork rub if you don’t feel like making your own.
One Local Summer

One Local Summer – Week 13

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Week 13?! At this rate, I’m almost sure I could do this all year. The folks at Hoagland Farm really inspired this week and egged me on into trying this recipe. They had cabbage and pork roast, and I ended up coming home with both ingredients and intentions on this being an easy crock pot recipe. It was just that, and I never could’ve imagined the delightful flavors that came about as a result of combining the two. I’m SO glad we have leftovers on this one! We sort of followed a recipe here, making a few changes to make it more local.

Pork Roast with Cabbage:
Green Cabbage – Hoagland Farm
Pork Roast – Hoagland Farm
Onion – North Star Orchard
Maple Sugar – Miller’s Maple
Wine – Mount Hope. Gewurztraminer.
Non-local – Vinegar, spices

One little bonus localish item that didn’t make it into the dinner photo – cupcakes!  These were so good, and I’m still blown away by how amazing these cupcakes are. I picked up a 6 pack of cupcakes from Iced by Betsy this past week and WOW WOW WOW. If you go to the Phoenixville Farmer’s Market and haven’t yet given in to temptation, you really ought to. Trust me.
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