HOMEGROWN

Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)


CSA COOKOFF: WHAT WE GOT IN OUR FARM SHARE & HOW WE USED IT

1. Red Boston lettuce: Dressed up BLTs, lamb burgers, and more

2. Cabbage: See this week’s featured recipe, below

3. Red potatoes: Emma’s cod, a family favorite recipe from Uncle Mark, with leeks and shallots added [Note: Mark Bittman is not really my uncle, although how cool would that be?]

4. Strawberries: Sliced on top of cereal and homemade panna cotta

5. Grape tomatoes: Fixins for BLTs

6. Rainbow chard: Sautéed with garlic and snuck into mac and cheese

THIS WEEK’S RECIPE: SIMPLE NO-MAYO SLAW
If you’re like me, you associate slaw with summer: backyard barbecues, gingham tablecloths. You get the picture. But when green cabbage arrived in our farm share this week, I had a thought. With Honeycrisp apples and stored carrots readily available here in Massachusetts, why not make a winter slaw? If you’re no friend of mayo or if you’re iffy on vinegar-based dressings, this so-easy-it’s-not-really-even-a-recipe might win you over. Improvising lime juice as the acid in the dressing gave this slaw a bright note and complemented the sweet and tart apples beautifully. We ate it alongside lamb burgers for a refreshing wintertime crunch.

» ½ to 1 head of cabbage, shredded
» 1 large carrot, shredded or julienned
» 1 Honeycrisp apple, julienned
» 2 Tbsp Dijon or honey mustard
» 2 Tbsp lime juice
» ¼ cup olive oil
» salt and pepper to taste

Combine the cabbage, carrot, and apple in a bowl. Put all other ingredients in a jar with a tight-fitting lid and shake it like you mean it, adjusting to taste. Pour over the slaw and toss. Serve. Happy farm sharing!

STILL HUNGRY?
CSA Cookoff is HOMEGROWN’s ongoing series devoted to putting all that farm share bounty to good use. What did you get this week? And what did you make with it? Post a comment and share the farm share love!

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