Under the Green Tent:Valery Cordrey from East Coast Garden Center is back to give you tips about caring for your plants. Valery has a weekly radio show on 92.7 WGMD on Saturdays at 9am called the Potting Shed. It is the #1 rated Saturday morning radio show on the Delmarva peninsula. Every week you can learn interesting things from her on her show.
Volunteer at the RBFM: If you would like to volunteer at the Market, check with Pat Coluzzi, the Market Master, at email@example.com to find out what help is needed.
(Cooking from the Farmersf Markets, William and Sonoma)
2 Tbsp. unsalted butter
1 yellow onion, thinly sliced
1 1/2 lbs tart apples, peeled, cored, and thinly sliced
1 tsp chopped fresh thyme
1 bay leaf
1 head green or red cabbage (about 2 lbs), quartered, cored, and thinly sliced crosswise
1/4 c. chicken (or vegetable) broth, and extra if needed
Melt butter in large frying pan over medium heat. Add onion, apples, thyme, and bay leaf, season with salt. Cook, stirring occasionally, until tender and golden, about 6 minutes. Add cabbage and 1/2 c. broth, season with salt and bring to a boil. Reduce the heat to medium and cover. Cook, stirring often, until the cabbage is tender, 15-20 minutes. If pan starts to dry out, add more broth. Serve right away or cover and keep warm in a low oven until ready to serve. Delicious with roasted meats like pork chops.