CALENDULA
You only need to plant calendula seeds once, as the flowers are prolific re-seeders and will return year after year. Calendula petals are edible and the sticky green heads contain a resin renowned for soothing dry hands and skin. It’s easy to make your own salve: a small batch can begin with just one cup of flower heads, which can dry on a plate in the kitchen without being too much of a bother.
Once dry, use the flower heads to infuse a carrier oil of your choice; I like to use a mix of half olive oil and half jojoba or sweet almond oil. A pint-sized canning jar is the ideal container. Place the dry flower heads inside, filling it half to three-quarters of the way full, add oil to cover, tighten the lid, and set aside, out of direct sunlight, for 4 to 6 weeks. While you’re waiting, give the jar a gentle shake now and then, research beeswax-based salve recipes online, buy a small amount of beeswax, and keep your eye out for a few storage containers like small tins or vintage ramekins, which are good for setting on the bathroom counter where you’ll remember to use your precious salve.
GREEN CABBAGE
I never thought I would be one to rave about something as simple as a head of cabbage, but the one I recently purchased from Chance Farm changed me. Not just any cabbage will do now; I want locally grown, and from summer through fall I’ve usually got at least half a head in my refrigerator because it’s so versatile in the kitchen.
For taco night, I like a slaw of cabbage, carrot, and cilantro dressed with a vinaigrette and dab of honey. For roast chicken or pulled pork, I go with a creamy slaw made with a little mayonnaise and Greek yogurt and speckled with celery seeds (recipe for Modified Memphis Coleslaw available at ripefoodandwine.com; find pulled pork and dry-brined roast chicken at ediblebozeman.com).
In our house, pork chops require a side of sautéed cabbage, which cooks in 5 minutes with or without apples. There’s a recipe for it on page 70, but the no-recipe version is this: Simply slice off a couple inch-thick slabs from the head, give them a rough chop so that things are somewhat bite-sized, and sizzle in melted butter. Be mesmerized by the beautiful rainbow of chartreuse shades and pull it from the heat while the cabbage retains its crunch.
LIBERTY APPLES
Apples don’t seem seasonal because they’re ubiquitous at the grocery store, but they actually are. Celebrate biodiversity this fall by trying the deliciously sweet-tart Liberty apples grown by Home Acres Orchard in Stevensville, distributed by Western Montana Growers Cooperative, and sold at the Bozeman Community Food Co-op and farmers markets near Missoula.
Liberty is a top choice for organic orchards, as the variety is extremely disease resistant, cold-hardy, abundantly productive, and delicious to eat immediately off the tree; no need for storage ripening.
