It is late-March in northern Idaho and it seems the snow will never go away. Even though it is officially spring-the equinox has come and gone-we have gotten 6-8 inches in the last 5 days. We try to make it into town each week for fresh vegetables and food but sometimes we don’t make it and run out of ingredients or have to make-do with what the grocery stores have in stock.
This seems to be a problem for many people up here in North Idaho. Three times this winter I have gotten food poisoning from outdated food items I have purchased in a store. Frequently I will find mold and bruising on fruits and vegetables in the grocery stores. Coming from the Seattle, WA area where food is constantly rotating and fresh produce is abundant I have had to remind myself that the expiration dates are on the food for a reason- check them before purchase! In addition, the produce selection is not as abundant as I have grown accustomed to. In Seattle there are all sorts of Tropical and Asian fruits to entice the senses. Not to mention the fish markets and specialty shops with cheeses, olives and breads.
I have been experimenting with what vegetables keep and which need to eaten asap. We are now at the end of grocery run and are starting to run out of ingredients to prepare. What can be made with easily stored food items but is also nutritious? I found the recipe below on this quest and I have to say it is quite delicious. Not to mention, cabbage can last in the fridge longer than other vegetables so one can make this at the end of a grocery cycle.
Dilled Cabbage Soup
½ Medium cabbage, chopped
2 large onions, chopped
1 teaspoon dill seeds
½ teaspoon caraway seeds
1 tablespoon olive oil
4 cloves garlic, minced
1 tablespoon vinegar
3 cups stock
11/2 cups tomato juice
1 large potato, diced
2 teaspoons low-sodium soy sauce
¼ cup minced fresh parsley
In a 3-quart saucepan, saute the cabbage, onions, dill, and caraway in the oil, stirring occasionally, until the cabbage is translucent and wilted, about 10 minutes.
Add the garlic and vinegar. Cook for 1 minute. Add the stock, tomato juice, potatoes, and soy sauce.
Cover and simmer until the potatoes are tender, about 15-20 minutes. Add the parlsey.
Serves 4