Let's talk some Savoy Cabbage

I was listening to Good Food this morning on KCRW and was very interested in Mark Peel's (chef-owner of Campanile restaurant) chat about the super-in-season-right-now, Savoy Cabbage.

Idea #1. He slices the cabbage into ribbons, chiffonade style, about the slice of cole slaw, and sautés it with garlic and onions in olive oil. Once it's softened, he suggests that you can add 2 quarts of chicken stock to make a soup. You can also add cubed potatoes, chopped carrots and fresh noodles.

Idea #2. If you want to eat the savoy cabbage as a side dish, sauté the cabbage, onions and garlic and thin slices of apple until softened. Add salt and pepper to taste. (or even try the recipe with kale...)

One can find savoy cabbage and other fresh and in-season delectables at the Hollywood Farmer's Market or any of the other great markets around town.

* Fun fact time!
What distinguishes California's certified farmers’ markets from supermarkets is that the former are operated in accordance with regulations established in 1977 by the California Department of Food and Agriculture. In order to pass muster as a CFM, the county agricultural commissioner must certify that farmers sell only agricultural products they grow themselves. Certification does not imply produce is organic, though some CFMs may tout “organically grown” produce and some, like the Berkeley CFM, pride themselves on their abundance of organic produce. In California, the use of the term organic is restricted by law to crops grown on lands where no synthetic pesticides or fertilizers have been applied in the previous three years. (From VIA Magazine March, 2000)

Welcome to the Church of the Holy Cabbage. Lettuce pray. ~Author Unknown