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When life – or your CSA – hands you not one, not two, but THREE cabbages (OK, so we collected them over three weeks), it’s time to make cabbage soup. In the GoodFood World kitchen we turned an assortment of meats and vegetables into enough soup for an army – or at least a family of 8! 
Modern consumers hold a deep – and false – belief that food, especially good food, real food, takes time. A lot of time… It simply doesn’t. I prepared a menu that took only 2 hours and fed five people for less than $50 – with leftovers! 
This classic Swiss breakfast recipe (from my girlfriend’s aunt in Switzerland) made from uncooked rolled oats, dried and fresh fruits, and ground nuts, is heavenly! 
Summer for me brings back fond memories of living in Tokyo and discovering new foods to enjoy to beat off the muggy summer heat of such a massive city. Chief among my favorites was shiso. Shiso also known as Perilla, Beef Steak Leaf, or Japanese Basil, is actually a member of the mint family. 
What do you really know about the food on your plate and where it came from? Today’s exercise in the provenience of our food – who grew it, who processed it, who sold it? 
It’s worthwhile examining our dependence on canned goods during a season when the lack of sunshine coincides with a shortage of fresh produce at the market. The days are shorter and colder, and popping open a can of soup is just too easy when you need a quick, hot meal. But the difference between fresh and canned extends far beyond the method of preparation. 
Every year at Easter, ham takes the spotlight. A traditional slow roasted smoked ham with brown sugar glaze was my family’s favorite. Yet what about the “forgotten ham” – the uncured, fresh ham? Pick out a fresh picnic ham (shoulder roast) and you’ve got a delicious alternative for the holidays. 
This recipe is modified from a soup made by the Ovens of Brittany in a small cafe on a busy business thoroughfare in Madison WI. For nearly five years, I ate this soup at least once a week; it’s still my very favorite tomato soup. 
Why would I make noodles when I can pop into my neighborhood grocery and get them for less than $2 a pound? And that question has a logical answer: Because if I make them, they are fresh, and I know exactly what goes into them. 
From the snowy woods of Vermont, Kate offers maple-glazed nuts; now you can make them too!
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Tilth Producers of Washington
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