Wow, this past week went fast! Here was the bounty from my Sport Hill Farm CSA last week:

• 4 zucchini
• 2 of either zucchini or yellow summer squash
• 1 head of green cabbage
• 1 cucumber
• 1 bag of tomatoes
• 1 head of escarole
• 2 cauliflower heads
• 1 bunch of kale
• 1 bunch of salad turnips

Here’s what became of most of it:

Yellow summer squash sauteed in garlic and olive oil with some tomatoes tossed in at the end.

Sauteed kale (in garlic with olive oil and chicken bone broth) with beets (golden and red). The kale is warm. The beets are not.

String beans, carrots, salad turnips and radishes with a tzatziki dipping sauce, loosely based on this recipe. Sources: yogurt from Arathusa, all vegetables from SHF.

Zucchini (raw and shredded) and escarole (braised) are put by for the winter.

This cabbage is supposed to be fermenting itself into sauerkraut. I bought a Fermented Vegetable Master from Cultures for Health, as recommended here. I added the salt and the whey to the shredded cabbage and crushed, crushed, crushed. It’s been four days and it’s not bubbling. I think I’m doing something wrong. Anyone have any ideas?