there’s a serious nip in the air this evening, the kind that instantly makes me shove my hands into their respective pockets. the only thing we can count on with our weather here is nothing – and several times a year i’m reminded of this reality. what we might boast as a native summer, bleeding sweetly into and combining itself with the autumn air, is quickly turned into the verge of snow and our breaths deep and wide spiraling visibly out of our mouths. and to say i dislike this reality isn’t entirely true. there’s a part of me that hungers and yearns for the brutality of weather. the juxtaposition of the sub-zero temperatures against a candle-lit, fire-licked interior is a medicine for all that tires and ails us.
there’s a guileless draw into the colder weather – something sheer, something vast, something unforgiving and a season where we truly render our own selves. a perfect storm of frozen precipitation and belligerent winds. and briefly i wonder what i yearn for – but so easily i recall. i recall the ease of being able to collect myself, gather my thoughts, and ignite the coming year. the fellowship of life and growth – a continual muse. we stand defined at year’s end. and though the cold has only begun, soon it will roar and we will cradle the muse.
we did a lot of uprooting in the garden this week – the arriving frost in full will surely be the finality of many. we kissed the tomatoes a farewell, as well as the tomatillos, squash, eggplant, and peppers. the final fruits caused a pleasant buzz in the kitchen, though – some of the results to be shared in a few days. tides continually turn in the garden, the utmost source of inspiration. while we bid our summer friends goodbye, we welcome the grace of bok choy, chinese cabbage, and other asian greens. we kneel before the many varieties of kale and listen to their welcome chorus of the cold. we nod to the brussels sprouts and keep them comfortable. and in turn we are granted the gift of gratefulness. we caress the garden and the garden is the greatest caress. i find this the most significant perspective .
briefly: i am sharing with you a splendid red cabbage recipe. it’s simple, comforting, and really damn delicious. red cabbage has always enticed me. cutting the cabbage into slabs and roasting it in the oven yields the most favorable results. included is a ginger lemon miso sauce to coat the cabbage in, and mustard fried shallots to top it. if the temperatures are dropping where you are, do try this. if you’re still hot – send me a postcard, i want to live vicariously through you. or perhaps next time we speak i will have succumbed completely to the cold. happy week, happy days, sweet hours, and loving minutes.
- 1 medium head of red cabbage, sliced into 1 inch slabs.
- 2 tbl mirin
- 1 tbl lemon juice
- 1 tbl tamari
- 1 tsp spicy sesame oil
- 2 tsp brown sugar
- 1 / 4 tsp miso
- 1 / 2 tsp finely minced ginger
- 2 shallots sliced thinly
- 2 tsp stone ground mustard
- 1-2 tsp olive oil
- sesame seed
- preheat oven to 400 degrees. on a large rimmed baking sheet line up cabbage 'steaks'.
- to make sauce, whisk together mirin through ginger in a small bowl. apply sauce evenly to cabbage and coat. roast in oven for 30 minutes.
- meanwhile, in a small bowl, combine shallot and mustard. heat oil in a small saute pan and add shallot. pan fry 10-12 minutes until crisped.
- remove cabbage from oven and serve with shallot and sesame seed.