Kraut and Brats

20160607_214107Last week I wrote a little bit about eating and shopping local. Farmer’s Market in the summers are my spot. It is a little early in the harvesting season, but gradual the produce and foods grows each week. I get excited to watch the towers of veggies grow higher and for the variation of colorful finds to increase.

I have some all-the-time favorites. I have been to the Royer’s Farm in Vermillion county, Indiana. Last year for some reason I chose some jalapeno brats. Ever since I find myself getting them nearly every weekend. Sure sometimes I’ve switched and tried some chorizo or I’ve dabbled with some mushroom garlic, but I always go back to the jalapeno.

I used to just eat them with eggs for breakfast, they were my favorite spicy thing. My boyfriend, Zach, however has me branching out. One of his favorite things is sauerkraut. I can dig some kraut. When I started doing a lot of research on immunity and flora, I learned that fermented foods are really good for you and the good flora in your system. I don’t want to be sick, I’ll take some good flora! I started drinking kombucha and searching for kefir. I even made my own kraut. My dear friends Kate and Jason at the market make their own, however. When we visited their farm and put in a day’s hard work, Jason sent us home with some tangy garlic kraut. We had it with the jalapeno brats. The rest is history and we eat it at least every other week. Zach said it is his FAVORITE kraut he has ever heard. And here it is, simple yet full of taste. If you live in Terre Haute try this. If not head to your own market and see if you can find some great kraut and brats

Kraut and Brats

  • 1 jar local kraut (ours again was tangy garlic)
  • 2 jalapeno brats, cut

Let’s Make it Happen: Cut the brats, toss them in the skillet so they get nice and browned.

Add in the kraut when its’ nearly done.

Eat and enjoy! It is that easy.

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