So... it is probably not a shocker to most that with a name like Wegener, I like me some Sauerkraut. In fact, at somewhere in the neighborhood of 100% of all family gatherings when I was a kid included some kind of sauerkraut and sausage. My mom made the stuff in old clay crocks and then eventually in jars, and we always had some in the house.
What might not be obvious is that the stuff you get in the grocery store, no matter what brand, is not mamma's sauerkraut. A few years ago my mom taught me how to make a simple kraut in mason jars, and, surprisingly, the stuff turned out just like hers... amazing. the natural process of fermentation is a bit of a ancient miracle and it turns the everyday humble cabbage into a healthy, tasty preserve that will last for months in your fridge or a year or more on the shelf if you can it after fermentation.
The most amazing thing... it is really easy. All you need is some cabbage (from the Wegener Farm of course!), some canning salt, and some water. The good Lord's creation will take care of the rest. Here is a great article and specific in
structions for kraut in the jar (BTW, I HIGHLY recommend including the optional caraway seeds.) How To Make Homemade Sauerkraut in a Mason Jar | Kitchn (thekitchn.com).
What might not be obvious from my name is that I really, really love middle eastern cuisine. Among the real treats that is better if you make it at home is baba ghanoush. This egg plant based dip takes on a certain magic when the egg plant is cooked on a smoky grill (I use a few wood chips.) It does take a special ingredient that you can usually find in the international section of your store called tahini (ground up sesame seeds, basically), but it is worth the trip. Don't get the small jar, once you try this you will want to make it again. Here is a recipe: Baba Ganoush - Cook With Manali.
Finally... here is a cool idea for patty pan squash. You can imagine using many different things to stuff it with! Stuffed Pattypan Squash with Beef and Feta Recipe | Southern Living.
I hope you are hungry now! I look forward to seeing you all today.
Warmest regards,
Rob