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Hub Lunch #1

Hub Lunch #1

Kombucha Iced Tea / Pulled Pork & Cabbage Salad

At the pick and pack last night I made Iced Tea for the crew. It was pretty simple – a concentrated batch of White Melon and Mountain Mint teas poured over ice. Today, I grabbed my bottle of Elderberry Kombucha and mixed it with the leftover iced tea about 2/1 Kombucha/Iced Tea. Very refreshing.

Slice a few leaves of the Cabbage as thin as possible.

I like to shred roots in my salads and slaws. Carrots, Beats, Turnips, what ever is available. Today I had a few Rainbow Carrots and a very small grater. Hmm… time to invest in a box grater perhaps? Maybe not, this little one handled the carrot just fine.

The Beefsteak Tomatoes are in from River Berry Farm. Juicy and firm.

I drizzled a tablespoon of Sunflower Oil and a teaspoon of Apple Cider Vinegar over the whole thing… and voila! Hub Lunch #1

The best part about it – I know everyone who grew or made this meal. I’m eating alone at the Hub today, but I’m connected to a whole lot of people near by.

Pulled Pork & Cabbage Salad

Kombucha Iced Tea:
Blend of White Melon and Mountain Mint teas from Jen at Love & Tea Co. mixed 2/1 with Elderberry Kombucha from Jeff & Mike at Aqua Vitea.

Pulled Pork & Cabbage Salad:
Thinly sliced Napa Cabbage from Pete at Pete’s Greens
Shredded Rainbow Carrots also from Pete’s Greens
Leftover Pulled Pork made from a Boston Butt Roast cut by Pete at Vermont Salumi
Sliced Beefsteak Tomato from David at River Berry Farm

Dressing:
Sunflower Oil from Louis at Rainville Farm
Apple Cider Vinegar from Read at Dwight Miller Orchards

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