Last week, I went out to ALBA Organics in Salinas to help pack boxes for the Harvest of the Month program. Harvest of the Month is a program in central and northern California where, each month, classrooms receive a box with fresh and locally grown produce. CAFF (Community Alliance with Family Farmers), the organization who runs the program, selects a different item each month and even creates an informational packet to assist the teachers in educating their students about the item. Take a look! You might learn something new. This month’s items were Savoy Cabbage and Red Cabbage.
Not only did I have a great time socializing with the other volunteers, I loved being a part of something I am truly passion about. Part of how I ended up in my master’s program is my goal of working to make good, whole foods accessible to children in the food deserts of the United States (in terms of affordability and education). As a part of this, I dream of being able to educate children about whole foods, who grows that food, how that food is grown and what it tastes like. While I am not quite at the policy level just yet (I have to graduate first!!), volunteering with CAFF feels like I am part of this already. I hope to continue volunteering with them over the course of the year, maybe even help out with farm field trips!
After we had packed the boxes, we each got to take home some cabbage. I took the Savoy Cabbage and decided to make Braised Cabbage with Bacon. Mmm…delicious!
Here’s what you need:
3 or so thick strips of bacon (5 if it’s thinner)
1 cup chicken stock
1 Savoy Cabbage
tablespoon of Olive Oil
Here’s how:
Chop chop chop!
1. Slice the cabbage into slices about a half-inch wide. I usually cut the cabbage vertically and then slice it horizontally.
2. Slice the bacon into pieces that are about an inch wide.
3. Heat your pot (I love using my dutch oven for this but if you don’t have one, use any pot you have) to medium-high heat. Once heated, put a little olive oil down, wait 15 seconds, then add the bacon. Cook the bacon in the olive oil until it’s browned and some of the fat has left the bacon.
4. Time to add the chopped cabbage! Stir the cabbage around a little in the bacon fat so that it gets coated.
5. Next, add the chicken stock and bring to a boil. Once it is boiling, put the lid on the pot, bring the heat down to a simmer and let it cook for about 20 minutes. You can now use this time to put together another part of your dinner. And that’s a wrap! Bon appetit, mes amis.
