Monday, November 22, 2010

Winter's Bounty

Raw Sauerkraut

We have a ton of cabbage and this is an easy way to get raw super tasty sauerkraut. Fermented cabbage is helpful for detoxifying harmful chemicals and hormones from the body.

  • 1 medium cabbage, cored and shredded
  • 1 Tbs caraway seeds
  • 1 Tbs sea salt
  • 1 Tbs juniper berries (optional)


  1. In a bowl, mix cabbage with caraway seeds, and salt. Pound with wooden pounder, potato masher, or a meat hammer for about 20 minutes to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The tip of the cabbage should be at least 1/4 inch below the top of the jar.

  1. Pack the cabbage tightly into the jar. Place the bottom of a Ziploc bag into the jar and press it firmly a along the surface of the jar and the cabbage. Fill the bag with water until water reaches the lip of the jar. The water provides weight to keep the cabbage submerged. Screw a lid on the jar over the plastic bag. Label the jar with the date.

  1. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but it improves with age.

Yield: 1 quart

From "Nourishing Traditions" by Sally Fallon

Braised Cabbage and Carrots with Mint and Cider Vinegar

Braising is a great technique for infusing greens and vegetables with flavor. Braising cabbage brings out its natural sweetness. Apple cider vinegar adds brightness to the dish and aids in digestion.

  • 2 lbs green or napa cabbage, about 1 medium head
  • 3 Tbs butter
  • 1 large yellow onion, sliced
  • 2 medium carrots, cut into ¼ inch rounds
  • Sea salt and freshly ground black pepper
  • Homemade or low sodium vegetable stock or chicken stock
  • 2 Tbs apple cider vinegar
  • 1/2 cup mint, chopped


  1. Cut the cabbage into quarters and cut out the core. Chop into 1 inch pieces.
  2. Heat a large wide pan on medium-high heat. Add the butter, onion, carrot, and cabbage and season with salt and pepper. Saute for a few minutes.
  3. Add the vinegar and enough stock to cover the vegetables about 3/4 of the way up. Bring to a boil and then turn the heat down to a simmer and uncover. Allow to cook until almost all the liquid is cooked out and the vegetables brown a little.
  4. Season again if necessary.
  5. Remove to a platter and garnish with the chopped mint.

Servings: 6-8

Sausage and Kale Soup

This soup is surprisingly easy and delicious and it’s a satisfying way to eat more kale. Give it a try.

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red-pepper flakes
  • 5 waxy potatoes (1 1/2 pounds), peeled and cut into 1/2-inch chunks
  • 2 quarts homemade or reduced-sodium chicken broth
  • 1 bunch kale (12 ounces), stemmed and shredded
  • 12 ounces spicy sausage, cut into 1/2-inch half moons


  1. In a large pot (6 to 8 quarts), heat oil over medium. Add onion and cook until soft, stirring, 2 to 3 minutes. Add garlic and red-pepper flakes; cook until fragrant, 1 minute. Add potatoes and broth; bring to a boil. Reduce heat; simmer until potatoes are tender, 10 to 15 minutes.
  2. Cut sausage and cook over medium heat in a skillet. When cooked all the way through set aside.
  3. In a blender, puree half the soup. Return to pot; add kale and sausage. Simmer until kale is wilted, 10 to 15 minutes.

Serves 6

Friday, November 5, 2010

It's lingonberry time!

We love the zingy taste of lingonberries – and their cheery red sparkle – in all sorts of dishes at this time of year. Lingonberries can be used in any recipe that calls for cranberries, but be sure to use less sugar than the cranberry recipe calls for, since lingonberries are naturally sweeter. They are sweeter than their close relative – cranberries – and share many of the same nutritional benefits (high vitamin C content, potent antioxidants). For starters,
  • Use them as a garnish for pancakes, waffles, French toast or crepes
  • Add to fruit pies or cobblers
  • Stir into cookie, muffin, scone or sweet bread dough
  • Make sauces and relishes to accompany poultry and meats
  • Toss into green salads.

Since they are available fresh for only a few weeks in November, we freeze them for later use. Just spread them out on a cookie sheet lined with parchment paper, put them in the freezer overnight, then measure them by the cupful into zip-lock bags and return them to the freezer.

Try out some of these delicious recipes straight from the resident lingonberry expert herself, Susan.

Lingonberry Relish

2 cups lingonberries

¼ cup sugar

¼ cup orange juice plus ¼ cup water

1 tsp grated orange zest (optional)

Cook over medium heat until the mixture is somewhat thickened, for 7-10 minutes. Cool and serve or refrigerate. (Serves 4)

Fresh Lingonberry-Fruit Relish

2 cups lingonberries

¼ orange, unpeeled

¼ apple, unpeeled

3-4 Tbsp. local honey

Cut the orange in quarters, core the apple and cut in quarters, and chop (with rind) in food processor. Add lingonberries and pulse until mixed, but not pureed. Stir in the honey and refrigerate for at least 2 days and up to 2 weeks. Serve chilled or at room temperature. (Serves 6-8)

Favorite Lingonberry Bread

This is a family favorite, handed down from Susan’s mom, who used to make it with cranberries.

2 cups whole wheat flour

2 cups unbleached white flour

1 Tbsp baking powder

1 tsp baking soda

1 tsp salt

½ tsp cinnamon

¼ tsp nutmeg

1 cup brown sugar

1 cup white sugar

½ cup butter

1 Tbsp orange zest

1½ cups orange juice

2 eggs

2 cups fresh lingonberries

3/4 cup raisins

1 cup chopped nuts (optional)

Sift dry ingredients together (or mix in food processor). Cut in butter until mixture resembles coarse meal. Combine orange zest, orange juice and eggs; add to dry ingredients, mixing just to moisten. Fold in berries, raisins and nuts. Turn into 2 greased and floured 9x5 loaf pans. Bake at 350 degrees for 50-60 minutes.

Pumpkin/Squash Lingonberry Bread

2 ¼ cups all-purpose flour

2 tsp cinnamon

½ tsp ginger

½ tsp allspice

½ tsp nutmeg

2 tsp baking powder

½ tsp salt

2 eggs

2 cups sugar

2 cups pumpkin puree or butternut squash puree

½ cup vegetable oil

1 cup lingonberries

Combine flour, spices, baking powder and salt. Combine eggs, sugar, pumpkin or squash and oil in a mixing bowl and beat until just blended. Stir the wet mixture into the dry with a wooden spoon until the batter is just moistened. Fold in the lingonberries. Spoon the batter into two greased and floured loaf pans. Bake at 350 degrees for 50-50 minutes.

Apple Lingonberry Bread

2 eggs

¾ cup sugar

2 tbsp. vegetable oil

1 ½ cups all-purpose flour

1 ½ tsp baking powder

1 tsp ground cinnamon

½ tsp baking soda

½ tsp salt

2 cups chopped, peeled tart apples

1 cup lingonberries

In a mixing bowl, beat the eggs, sugar and oil. Combine the flour, baking powder, cinnamon, baking soda and salt; add to egg mixture must until combined. Stir in the apples and lingonberries. Pour into greased loaf pan and bake at 350 degrees for 60-65 minutes.