spicy hot cabbage

Calderon was selling cabbage for one dollar a head.



In the 5" oval layer
Two jalapenos chopped in rings or as taste permits.
One or two sweet peppers (red bell or as available) chopped in small strips. Balagellata had smallish sweet pepper.
One garlic clove chopped small
Place one layer of cabbage down and dust with 1/4 teaspoon of fine ground yellow mustard powder.
Repeat until the entire cabbage is in the pot.
Dust an 1/8 of a teaspoon asafetida on top.
Cut half a yellow onion in strips and layer on top.
Drip two tablespoons olive oil.

Cook for two hours in the winter position, mix through the pot, and serve warm.

fresh corn salsa and factory processing

Whole Foods meat recall shows the problems with organics and other foods getting integrated into the factory food price reduction models. These problems are characteristic of large processing problem and date back to the birth of cheap energy and mechanized agriculture. The early response was pasteurization which was sold as a medical advance when in reality it was only a means to clean milk dirtied by process and maintain factory margins.

The farmers market on the other hand allows small batch processing which reduces the likelihood of contamination. The recent recall on tomatoes that was changed to Jalapenos from Mexico is a simila case in point.

Summer markets abound with produce. Calderon had a selection on Sunday that allowed me to buy from only one vendor. Given that they are closest to us this was way past cool.

The salsa is similar to a salsa cruda.

One large tomato chopped small.
Four spring onions chopped small.
Handfull of cilantro chopped small.
Half of a sweet white corn, kernels removed (run a knife down the cob) and then scrape the cob with the back of the knife to remove the sweet kernel centers.
One poblano or jalapeno chopped tiny seeds an all to your taste.
Juice of one avergae size lemon.

Mix and salt and eat with chips or tortilla.