May is a bit of a fruit and vegetable desert here.
For fruit – the citrus is done so no more oranges or clementines but it’s too early for the peaches and nectarines. We can still get apples and pears but they’re starting to look like last year, which, of course, they are. The strawberries are done and it’s too early for cherries.
For vegetables – all the winter squashes are long gone, and the spring asparagus and artichokes and snow peas are finished. Brussel sprouts and broccoli are looking tired but it’s too early for the summer squashes and we don’t buy those hard tomatoes. The cauliflower is usually still good and the cabbage? Maybe. With both I have to plan on at least 3 meals.
This is one of our favorites with cabbage. Normally, I can only get the green Savoy cabbage but for reasons only known to The Powers That Be, last week there was only white cabbage – which I rarely see here at all.
At least the frozen spinach is reliable year-round.
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Smoked Sausage, Cabbage, & Tomato, with Curly Pasta
This is one of my favorite recipes with cabbage. When cooking for two buying a cabbage is a commitment. One has to have a few recipes to use it up.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Pasta
- Method: Skillet
- 12oz (360gr) smoked sausages, sliced into 1″ (2.5cm) pieces.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chopped cabbage
- 2 tbs fresh marjoram leaves
- 1 tsp paprika, smoky or sweet
- 1 tsp cumin
- 1 tsp dry mustard
- 1 tbs Worcestershire sauce
- 1 tbs olive oil
- 15oz (450gr) whole tomatoes, peeled, chopped, juices reserved
- 1 1/4 cup (4oz, 120gr) bite-size pasta
- Cook pasta according to package instructions. Drain.
- Heat oil in large skillet over medium-high heat.
- Add onion, garlic and cabbage and sauté 10 minutes or until starting to get tender.
- Add paprika, cumin, and sauté 1 minute.
- Add sausage and sauté 5 minutes.
- Add tomatoes and their juices, mustard, Woecertershire, turn heat to low, cover and simmer 15 minutes or until cabbage is done.
- Uncover, add pasta, marjoram and stir well.
- Heat through and serve.
Use your favorite sausage for this – and your favorite pasta.
- Serving Size: 1/2 recipe
- Calories: 906
- Sugar: 14.7 g
- Sodium: 1841.3 mg
- Fat: 60 g
- Saturated Fat: 18.1 g
- Trans Fat: 0.4 g
- Carbohydrates: 61.2 g
- Fiber: 9.5 g
- Protein: 32.4 g
- Cholesterol: 109.8 mg
Keywords: cabbage, sausage, pasta
I got an email from Amazon the other day saying that my package had been returned and I would be receiving a refund.
How very kind of them, I thought…. but what package?
Ah… my sweet corn seeds. From last year.
In March I normally plan my potager for the summer. I order seeds from several different places. I have 2 online sources in France for tomato and herb seeds but they never have much of a selection for winter squashes, sweet corn or green beans. To be more specific, they usually have butternut squash, one kind of sweet corn and the skinny green beans preferred by the French.
For those seeds I order from Amazon UK. There are a couple of Market sources I’ve ordered from for years.
I placed my order in mid-March last year, as usual.
The world (or, at least, my world) went under lock-down the next day.
My winter squashes and beans arrived the next week, but not the sweet corn.
As the weeks went by I accepted that we would not have sweet corn in the potager. I thought about asking for a refund of my $8.00 but decided, with the pandemic and all, I would just let it go.
14 months later I get an email saying the package had been returned and they would be issuing a refund.
We will never know where that little package of sweet corn and (if I remember correctly) lemon grass and rainbow chard seeds spent these pandemic months.
They may have traveled the world….
Or been at the bottom of a bin, stuck in a corner.
Life is weird.