In Season: Cauliflower Chow-Chow

When I picked up my first winter CSA share from Stoneboat Farm last weekend, it was evident that the change of seasons had made itself known. The farm's salad mix of tender, leafy greens has morphed into a hearty melange of chicory, spinach, tatsoi, endive, and arugula (perfect for tossing with a Caesar dressing or my Creamy Miso Vinaigrette). Carrots and kale sweetened by cooler temperatures, beets with their still-gorgeous greens, squash in myriad shapes and colors, alliums of all kinds and apples in towering stacks are joining the late-summer zukes and cukes and peppers (oh my!). Got green tomatoes, cauliflower, cabbage or beans? Make chow-chow! Cabbages—Napa, savoy, purple and green—are joining brassicas like broccoli and cauliflower, tickling my pickling juices with thoughts of sauerkraut, kimchi and one I've wanted to try for some time, bright yellow chow-chow. Defined as "a pickled relish designed to preserve the best of summer's bounty," Southern Living says it is also known…

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