Svacina Project

I sometimes feel like Austin, though it’s the heart of the state, is a barren wasteland of Texas Czech culture. Rarely does a polka band play here. (Yes, they do play, but rarely.) It’s not possible to find a decent kolach. There are no traditionally Czech Catholic churches, so no picnics are held like the ones that happen in small, rural towns in the Texas “Czech Belt.” The University of Texas’ Center for Russian and East European Studies sometimes has fantastic lectures, but they’re scheduled during the weekday for students or retired folks, so I never get to attend. The Travis-Williamson Counties Czech Heritage Society chapter meets monthly, but in Pflugerville or Taylor on a weekday night, making it impossible to attend with a full-time job and child in school in far south Austin. (Austin traffic!!!)  I sometimes forget that there are thousands of people in this city that probably have some Czech family history. This feeling made me appreciate even more the Cesky Vecer

October is Czech Heritage Month in Texas. What a fitting excuse to eat and learn about Czech and Texas Czech traditional foods. At the bottom of this post are several events at which you can do just that. If you want to cook Czech food in October, by all means cook local and seasonal. In Texas in October, there are lots of fruits and vegetables to buy at your local farmers market that are widely used in the Texas Czech kitchen. Here are some suggestions. apples and pears - make kolach fillings, pies, and bundt cakes, or pear preserves cauliflower - make fried cauliflower or pickled cauliflower cabbage - make sauerkraut, fried cabbage, zelniky (cabbage kolaches), slaw, or sauerkraut salad okra - make stewed okra with tomatoes Last weekend I tried yet another sauerkraut recipe (pictured above), this one with apples and potatoes. It was just the right balance of sweet and sour and rich and tangy. I used Granny Smith apples so things didn't get too sweet and served it