Heirloom Meals: Savoring Yesterday's Traditions Today
Teresa Tavares' Sopa de Couve - Portuguese Kale Soup
Ingredients: 2 quarts of water 1 quart of vegetable broth 1 medium onion (finely chopped) 4 garlic cloves (finely chopped) Sea salt to taste 2-16 oz of red kidney beans 8 cups of chopped kale...
Who wants sauerkraut?
This year, my garden produced an abundant crop of cabbage, which finally reached such a size that I had to harvest it! There are many great ways to use cabbage, and I'm going to preserve mine by...