• Tofu pot pie
• Cabbage Salad
• Rhubarb crisp
Juan here, filling in for Amy who'll be on Canadian Leave for a while. Never fear, Tony and I will try to keep this thing going.
Tonight's dinner started with a labor-intensive tofu pot pie made from scratch - Dan ground his own wheat and made his own tofu from soybeans. Now that's commitment to dinner!
The Cabbage salad was loosely based on the "Spinach, Cabbage and Kohlrabi Salad" found in From Asparagus to Zucchini by the Madison Area Community Supported Agriculture Coalition. As is usual around these parts, he took a few liberties (such as leaving out the spinach, and using apple cider vinegar). The extra kohlrabi was served raw - so good to have fresh veggies.
The Rhubarb crisp brought the meal to a tasty conclusion - the tartness of the rhubarb was countered with honey.