farmers cabbage with smoked sausage (boerenk

Peel, cook, and mash potatoes. At the same time, chop kale finely, cook untill tender. Dice and cook sausage. Put kale into a blender with enough of the cooking water to make a thick slurry. When done, add to the mashed potatoes. Add cooked sausage. Add butter. Salt and pepper to taste. Mix well and serve piping hot. For a more festive apprearance, put into a cassarole dish, garnish with slices of Oude Gouda (Old Gouda) or a medium cheddar and sprinkle with paprika. Place in medium oven until cheese melts and begins to brown. Then serve or take to your pitch-in. Don't sell the kohl crops short. Try collards and savoy. They are still doing quite well in the garden despite 15 F. temperatures lately. Savoy is a joy to eat at Yule. The frost seems to sweeten and intensify the flavor. Our annual homemade sauerkraut is making its presence known by the merry burbling of the water-seal crocks in the utility room. This is the best time of the year to make kraut. It is cool and the fermentation takes a longer time, leaving the salted sour cabbage as crisp as the bright windy day in October it was put up. We are lucky to have antique apple trees. Three bushels of mixed russets are slumbering in the garage and will last until spring. Fie on the Granny Smiths and Red Delicious! A Golden Russet or Ashmeads Kernel, peeled and sliced, served with a wedge of sharp cheddar at your side on a winter evening while reading a good book is one of lifes great luxuries. Rereading this post makes me hungry. No I'm not going to crack open a fruit cake! They are not ready for another month. Besides, my nocturnal rustlings are not always appreciated around here, except for the ever present cats who always look for a handout. The coffee is ready though and I think I remember where Frances stashed some homemade cookies. 'Scuse me!