Joining the CSA this summer brought up so many memories. Growing up in Barre, NY, on my grandparents leased farm land, learning more about the farmers in Orleans County this summer was a nostalgic and soulful journey. Cindy Christ would be there when I picked up my share full of stories about the bounty and the obstacles. Stories of pesky racoons and drought conditions were a strong narrative this summer, but Cindy and Butch were always there, excited and accommodating, to provide the share. These farming families understand what it means to be neighborly. There is a strong Christian tradition of care and attentiveness. I often reach down and touch the soil, in my amateur attempt to understand the riches of the earth. I hope, with their tutelage, I will be able to know what I am talking about. In the meantime, the Christ family offered this fall recipe. I am of the sour loving persuasion, but if you love sweet cabbage, you need only invest in a little more brown sugar.

Ingredients:

1 large onion
1 head red cabbage
2 apples, chopped
1 tsp salt
1 tsp black pepper
½ tsp garlic powder
¾ cup apple cider vinegar
¾ cup brown sugar

Directions:

Shred onion and saute in butter or olive oil. Add shredded red cabbage and ½ cup of water. Stir frequently, add salt, pepper, garlic powder, apples, vinegar and brown sugar. Simmer until cabbage is tender and most of the liquid has simmered away. Add more vinegar or brown sugar to taste depending on if you are sweet or sour.