feed me green cabbage and i will love you back

Yesterday morning i lurkingly moved around the house. I was waiting for David not knowing when he would at last ring the doorbell. I abandoned my lunch literally jumping up when he finally did and ran to the main door. He brought me this

my first box from the local Riverford farm. David is the local distributor for Riverford.

I had grown so tired of non-fresh veg in the local supermarkets and the range of organic produce is quite limited around here. You can imagine my excitement when i finally discovered this farm-fresh option! My mind constantly wanders back to SF times speaking and thinking of veg boxes. I have already recommended Riverford's services to many friends over the past few days eventhough i only started eating my first apple yesterday, had a first gulp of fresh milk this morning and cooked a first, super-delicious meal tonight. And, OMG, the milk. This is the first English milk to my taste, meaning non-plastic taste, as it does not come in a plastic bottle! I did not buy milk in Britain - until today.

So, i ordered green cabbage. Without an idea of how to eat it. Did some research on the internet this morning and found some promising recipes. I made a green cabbage salad that blew me away. So here it goes. This will easily feed three peeps.

Take the dark green leaves of the cabbage and wash them. Chop them up well. Also finely chop the remaining whitish leaves and throw them into your salad bowl. Steam-cook the green leaves following the instructions further down this page (aka leave them sit for a while before steaming, because they apparently grow more healthy in the meantime, no kidding).

While the cabbage is resting and then steaming for seven minutes, prepare the vegan mayonnaise, a recipe i got from the 10-day, food-wise delicious Vipassana retreats:

Pour 0.15 litres of soy-milk, one table spoon vinegar, and half a table spoon honey into a large jug. Grind one tsp salt and 1.5 tsp mustard seeds and add them to the fluid. Take a hand mixer and stir everything quickly and powerfully, slowly adding 0.3 litres of sunflower oil until the mixtures becomes creamy. (Unfortunately i oversaw this last detail, so my mixture remained totally liquid but equally tasty.) Done.

Chop up one fresh spring onion and add to the white cabbage. Crush up to one table spoon of caraway seeds with quantity of salt to your taste, mix with two table spoons of lemon juice and later-on with half of the mayonnaise. Store left-over mayonnaise in fridge for tomorrow's food feast. Add steamed cabbage and dressing to salad bowl. Stir well until all of the cabbage is coated. This is ready to eat.

To eat with this i fried haloumi cheese in a pan. As a side dish i cooked sweet potato & buckwheat noodles.

Upon eating i freaked out and decided i had to post this. Now, while i'm writing, the banana bread is getting ready in the oven. i'm off to the party! taking the left-over salad and one banana bread loaf with me to hunt you down. Enjoy your Saturday night, toohoo.