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Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

This soup exemplifies one of the best lessons from Italian food: that cooking vegetables for a long time, until they fall apart, or nearly fall apart – what we non-Italians might wrongly call overcooking vegetables - works like no other method to draw out their intrinsic sweetness and deepest, fullest flavor.

Rice and Smothered Cabbage Soup
Adapted slightly from Marcella Hazan’s Essentials of Classic Italian Cooking

This soup is very thick, but not quite as thick as risotto.  You could, in theory, eat it with a fork, but you’ll want to use a spoon.

1 batch Smothered Cabbage (see below)
2 cups broth
1 cup water, and maybe more
2/3 cup Arborio rice
2 Tbsp. unsalted butter
About 1/3 cup (roughly 1 heaping handful) freshly grated Parmesan cheese, plus more for serving
Kosher salt
Freshly ground lack pepper

In a good-size pot (about 4 quarts), combine the cabbage, the broth, and 1 cup of water, and bring to a boil over medium-high heat. Stir in the rice, and then lower the heat so that the soup bubbles at a slow but steady simmer. Cook uncovered, stirring occasionally, until the rice is tender but firm to the bite, about 20 minutes. If you find that the soup is becoming too thick, add a little water. The soup should be pretty dense, but there should still be some liquid.

When the rice is done, turn off the heat, and stir in the butter and the grated Parmesan. Taste, and correct for salt. Serve with black pepper and more Parmesan.

Yield: 4 to 6 servings – and try to save some for later, because these leftovers make a lunch worth looking forward to.

Smothered Cabbage, Venetian Style
Adapted very slightly from Marcella Hazan’s Essentials of Classic Italian Cooking

1 small yellow onion, chopped
½ cup olive oil
1 (~2-pound )Savoy or green cabbage, quartered, cored, and very thinly sliced
2 or 3 large garlic cloves, chopped
Kosher salt
Freshly ground black pepper
1 Tbsp. white or red wine vinegar

Put the onion and olive oil in a Dutch oven (or another pot of approximately the same size), and set over medium heat. Cook and stir until the onion is pale gold, and then add the garlic. Continue cooking until the garlic is fragrant and looks cooked through, a few minutes, and then add the sliced cabbage. Stir a few times to coat the cabbage with oil; then continue to cook until it’s wilted. Add a couple of generous pinches of salt, a grind or two of pepper, and the vinegar. Stir to mix, and then cover the pan and reduce the heat to the lowest setting. Cook, stirring occasionally, for at least 1.5 hours, or until the cabbage is very, very tender. If the pan seems dry at any point, you can add a tablespoon or two of water. When the cabbage is done, taste for salt, and season as needed.

This cabbage can be made a few days ahead of the soup, if needed, and it also freezes nicely.

Market News

Hello!

We hope everyone is warm and cozy this evening. Winter is certainly upon us, and there is much to be thankful for in a warm home, lights to get us through the long dark night, and a kitchen filled with good food raised with love.

The holidays seem to fall on days of the week that aren’t convenient for delivery. For that reason, we will be taking two weeks off, the week of December 22nd and the following week of December 29th. We will resume delivery the week of January 5th, 2014. So, our last delivery before the holiday will be on Wednesday, December 18th.

Speaking of the holidays, we do have available some wonderful gifts from Tru Bee Honey this week Tru Bee honey has packaged their fine local honey in some beautiful bottles, perfect for anyone on your list.

Wedge Oak Farm has put some new items on the Market. They have Peking Duck available – perhaps plan ahead now for your Holiday dinner? As well as bacon – probably don’t need to say more about that! Bear Creek Farm also has a great selection of meats for festive dinners – and breakfasts – over the holidays.

Please check your bag stash this week, and return on Wednesday any that you may have accumulated! We are getting low on bags, and would appreciate any returns!
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Once again, thanks so much for your support, and we look forward to seeing you !

John and Tallahassee

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