Blog Posts from August, 2018
The other day the Meldrum Kitchen received some beautiful cabbage from a donor. Also we had some gorgeous swiss chard from our Earthworks Urban Farm. After all the coring and chopping, we ended up making a “smothered cabbage” side dish. The swiss chard was used with the rest of the cabbage. When we prepare them, we de-stem them, but we save the stems & chop them up into small pieces (less waste, food, no need to compost). We add the leafy greens from beets, radishes, baby salad turnips & even carrot tops. I like to use something rather than just throwing it out. This summer heat can make our appetites’ decline, but we want to stay satisfied while eating lighter.