|Cabbage, bacon, and caraway soup before its final simmer.|
The orange bits are rutabaga.
This was, sadly, another almost local soup. I like to give soups quick flavor by starting with bacon, or sometimes sausage. There used to be a wider selection of local bacon and sausage at my co-op than there has been the last couple times I've shopped for them. This last time I had four options, bacon from Wisconsin that would have fit my broadest definition of local (we are very very close to Wisconsin) but had nitrites, non-local nitrite free bacon from far away, bison sausage from I know not where, and some apple chicken sausage from California. In the past I have been able to find bacon and/or sausage sourced within 50 - 100 miles of me.
I had to go with the nitrite free bacon option. I cannot say whether or not nitrites and nitrates are a food safety issue, but they give me migraines so I avoid them.
This was a weekend shopping trip so I couldn't speak with any buyers, but I will need to ask my co-op about this change ASAP. If I'm lucky, their past suppliers are still around and I can buy directly from them.