A pork and cabbage kielbasa was the perfect solution for the bag of cabbage that wouldn't go away.
Three Many Cooks
Some people have a shopping problem, some struggle with a chocolate addiction, and still others nurse a coffee habit. Anthony and I have a local produce problem.
This love of local goodies is not that big a deal when we’re home. We know the little old ladies who make jam, we know the ex-businessman who raises honeybees, and we love the farmers who grow our CSA produce. We’ve got a pork guy, a beef guy, and a goat guy. We have yogurt, butter, and milk ladies. We know it’s okay to pick up our usual ingredients and occasionally succumb to those precious little peppers, that rare sour cherry jam, or that sinfully rich, farm-fresh chocolate milk.
But we also know we’re going to see these folks next week, so sometimes…it’s okay to pass. It’s hard, but it’s possible (and usually involves me physically dragging Anthony to the car). Most importantly, however, when we are home we have a place to store our little treasures.
When we go on vacation, though, this little produce problem becomes a big one. To start, our fridge is usually full of perishable goods juuuuust as we’re preparing to leave for two weeks. Emotionally and physically unable to let anything go to waste, we dutifully pack it all into a colossal cooler. We’re the only people I know who routinely travel with bunches of kale, enormous heads of cabbage, three-day-old leftovers, pieces of citrus, limp carrots from the crisper, and the entire contents of our cheese drawer.
And yes, it’s more than a little embarrassing to show up to a friend’s house for a few days with a tiny overnight bag and a behemoth blue and white Igloo. They usually forgive us, though, when we start pulling out ingredients – Mary Poppins-style – and whipping up a good meal.