My lamb from
Starlight Hill Farms arrived this weekend so for this week's Dark Days meal I made some pan-fried blade chops with kraut and kale salad. The kraut and kale salad was inspired by Mother's Kitchen's recipe this week. I also used her kraut recipe to make my homemade sauerkraut, made this fall with cabbage bought at the farmer's market. For the salad, I used Red Russian Kale and the sweetest little white turnips both from
Blackbird Gardens, bought at
The Village at Grand Traverse Commons' Saturday market. I skipped the onion and carrot, used organic flax seed oil and added some anise seeds because I have become very fond of them with sauerkraut. Thanks Cynthia for your
Kraut and Kale Salad and
Homemade Sauerkraut Instructions.
Visit
Not Dabbling In Normal on Sundays for the round up of Dark Days meals. You can also visit our coordinator at
Unearthing this Life to see some of our Midwest group entries.
I noticed today that the star is even more crooked than it was when I first put it up and that we have a Christmas spider in residence.
