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

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

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