Welcome to European Tribune. It's gone a bit quiet around here these days, but it's still going.
Is much maligned (and overcooked). I usually shred roughly, then blanch in very hot water, drain and then stir fry, but keeping it fairly crisp.

I've experimented with many different herb combinations with cabbage. Cumin, coriander, turmeric always work, but cabbage is very forgiving of outlandish combinations. Chili is always good too. Throw a few berries into the stir fry for an added sweet kick.

It has not been a good year for forest berries in Finland - too wet, not enough sun. But there are still plenty in the open air markets. Loganberries, blackberries and cloudberries are my favourites.

Now I am waiting for the Morel mushrooms - what a delicacy!

You can't be me, I'm taken

by Sven Triloqvist on Tue Sep 2nd, 2008 at 05:54:17 AM EST
yum, i had a delicious mushroom-cabbage-tomato-soysausage fry up yesterday, so good i had it for dinner too, with sunseed roggenbrot and tartex.

fantastic garden, paul!

'The history of public debt is full of irony. It rarely follows our ideas of order and justice.' Thomas Piketty

by melo (melometa4(at)gmail.com) on Tue Sep 2nd, 2008 at 08:21:53 AM EST
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Sorry - I didn't mean to malign cabbage, but we do use it sparingly. By "picking at" it, we get to add it to salads and to stir-frys on a regular basis. Thanks for the herb suggestions.

It's been - as usual here - a mixed bag for fruit. The snow didn't get out of the huckleberry fields (higher elevation) until mid-June or later. On the other hand we had apple turnovers this morning, just from the fruit drop. The apples are so plentiful that the trees are shedding.

paul spencer

by paul spencer (paulgspencer@gmail.com) on Tue Sep 2nd, 2008 at 06:53:53 PM EST
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