Getting Pickled...the old fashion way.

Happy Saturday! You going to Hon Fest? Today and tomorrow on the Avenue in Hamden, hon.

We have Berry Scones with a dollop of yogurt and homemade strawberry jam. I also made a Stir Fry-style Strata with broccoli, water chestnuts, peppers, mushrooms and parmesan cheese, as well as a Denver Frittata with ham, red onion and green pepper. And I may very well stir up some more muffins when this post is made - probably chocolate ones.

The pointed cabbage is left from this weeks CSA and although it would hold, I'm going to pickle it. I haven't decided if it will be a pickle from the German tradition, the Korean tradition or to go freestyle. Cabbage-based pickles and relishes make a great accompaniment to meat dishes, epecially pork. A number of years ago I made a relish that included cabbage, red onion, beets and apples and loved it. My only hope of recreating it is to find a stained page in one of my many (many, many) cookbooks.

This weekend time will be spent going through some of those recipes and picking out the ones to make, share and/or adapt. Any requests?