Surfeit

[jethrien]

Curse you, farm truck, and your temptations.

I have the biggest Napa cabbage I've ever seen in my fridge right now. I didn't know they could get that big. It's taking up an entire crisper drawer all by itself, because it wouldn't fit anywhere else. I stripped the damaged outer leaves. I made a full dinner for myself. I swear it looks no smaller.

In a bout of poor planning, we got ginger ice cream from the dairy. This is poor planning because I still have a couple servings of the cinnamon chocolate ice cream left, plus one poor serving of mango sorbet. This is not good for the attempts at maintainin pants size. But oh man, this ginger ice cream is so good. (Also, more cheddar and some maple chevre. Liking the dairy people who partner with the farm truck. Unrelated to milk products, also got some of the best strawberries I've had in years.)

Comments

[lithoglyphic.livejournal.com]

If you don't have anything else to do with it, I have an excellent recipe for lemon-pepper slaw with Napa cabbage. This one's a family tradition, although I never liked it until I was older.

[chuckro.livejournal.com]

I was planning to turn the cabbage, along with some portabello mushrooms and scallions, into potstickers. I'd love the recipe anyway, given that we will probably still have excess cabbage.

[lithoglyphic.livejournal.com]

Actually, after calling home and asking... it's actually a lot simpler than I remember it tasting. It's pretty much oil, vinegar, and lemon pepper.

Thinly slice a chilled Napa Cabbage. For the dressing, use equal parts olive oil and a light (cider or wine) vinegar. Shortly (about 30 minutes) before serving lightly dress the salad, and add lemon pepper seasoning to taste. (Take care, as some brands are quite salty. If you can't find a low-salt lemon pepper seasoning, use a mixture of dried lemon peel and ground black pepper.) Slaw does not keep well; consume shortly after preparing.