coconut cabbage salad & a bedroom town’s farmer’s market

going home gives you such a great, grounding feeling. i feel that way every time i have a couple hours to spend relaxed, chatting with my family. i wish we all had more time for it, maybe it’s just me. i find that it’s easy to be taken by the city, emerged in social life, lost in concrete. that’s a little depressing. i absolutely love the city i live in and love being here which is why i have a hard time peeling away to drive 30 minutes away and go home. every time that i do i am so happy that i did.

side note: does anyone else find themselves saying the word twit instead of tweet sometimes? i hate the words twit and twitter.. grossly familiar sounding. not thought through.

our trip to the east included visiting a very improved farmer’s market and the arts and wine festival in town.

meet shishito.

september is the month of peppers, i guess.

velvety looking okra and some tomatoes.

when i was young my mom used to treat us to this bakery in orinda. every time my siblings and i would get these twisted cheese sticks. kind of like twisted croissant sprinkled with cheddar and parmesan cheese. these were a take on that but smothered in seeds: pumpkin, sesame, sunflower, fennel. thinking i have to try this for our next supper-club: breakfast for dinner. or pork candy. can’t decide.

4505 meats was at the market. this was called their best ‘darn’ cheeseburger aka best damn cheeseburger everywhere but the burbs. the nice lady working there told us they change it for the clientele –  pretty hilarious. i guess parents don’t want to explain to their kids what a damn good burger is.

after the market and festival we headed back to my mom’s where she helped me raid her garden and shared some new recipes with me. this was taped to her cupboard – something she’s been wanting to try. i took a picture and headed home to make it, attempting to miss the 49er traffic. fail.

mustard seeds.

ingredients.

check out my new mug. totally obsessed. a friend of mine introduced me to a store full of ‘recycled gourmet appurtenances’ called cookin at 339 divisadero. the experience was similar to hitting filter and doubling the price on everything at the alameda county antiques fair. worth it? eh. either way i love my humpity hump bear mug.

cold coconut cabbage salad adapted from food and wine september 2012

2 tablespoons canola oil

1 teaspoon mustard seeds

1 teaspoon cumin

2 bay leaves

1 red cabbage, cored and coarsely chopped (about 8 cups)

1/2 teaspoon ground turmeric

salt

3/4 cups water

3 garlic cloves, smashed

1-2 jalapeño peppers

1/2 cup shredded coconut

1. in a large, deep skillet, add the mustard seeds to the heated oil. cook for about 30 seconds or until they begin to pop.

2.  add the cumin and bay leaves and cook until fragrant, about another 30 seconds.

3. add the cabbage, turmeric, and a pinch of salt. cook, stirring occasionally, until the cabbage is crisp-tender – about 3 minutes. add 1/2 cup of the water and cook until the water is evaporated and the cabbage is tender, 5-6 minutes. discard the bay leaves.

4. meanwhile, process the garlic, jalapeño, coconut, and 1/4 cup of water. pulse to create a paste-like mixture.

5. scrape the paste into the skillet and toss to coat the cabbage. cook for an additional 2 minutes. season once more with salt if needed.

6. cool in fridge for 20-3o minutes before enjoying.

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One comment

  1. It was a good time, and that cheese stick was amazing. Made the cabbage, too. What to make next?

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