it's saturday morning and just about time to head off to the farmers market. the saturday market has become my favorite. it's so small and mellow with all our favorite venders, there is live music and local sorbet with unusual flavors that change with the seasons. we generally get the same produce: different varieties of kale for chips or throwing in anything for a little extra green, lettuce for salad, beets, some peppers and onion...the basics, but we always dive in a get a few things we don't usually eat and try, not always new, but different things. like potatoes, we bought potatoes the other week for roasting with onion and garlic, or the sweet potatoes + blue potatoes we bought to make halloween fries at home with scooby doo instead of trick or treating. how about the cabbage, i'm not usually a big fan, but we sauteed it up and it was delicious. we have a local food wheel which we might look at in advance to see what we might find different or we just go and jump right in. we brought home tons of poblano peppers the other week, not actually from the market, but our monthly visit to LEF with our home schooling group. the children and parents all worked to prepare the thematic gardens for winter so we harvested every last pepper, tomato, flower, gourd, bean, seed we could find. we ended up making some poblano poppers:

half the peppers and clear out it's seeds and veins.

mix together a little cream cheese and pepper jack, smear a bit onto the pepper.

dip pepper in a whipped egg, dip into some dry, minced [for us, gluten free] bread crumbs and bake at 400 degrees for about 1/2 hours. yum.

just last night was the sauteed cabbage inspired from a recipe in a favorite and very worn out\falling apart copy of 'the new farm' veggie cookbook:

take one large onion [or we used three small onions from a friends CSA share, sad for her she can't eat onions, lucky for us she shared!], dice it up and saute in olive oil. cut cabbage into 1/8's and then slice up. add a bit more olive oil to the skillet and toss in cabbage. drizzle in a couple TBS of tamari, turn in a bit of sea salt and pepper, add about 1 tsp. garlic powder and viola`. saute until cabbage is soft, eat and enjoy. the recipe called for some vinegar, but i left that out and am happy i did.

i can actually say i like cabbage now.