Posts tagged ‘vegetable slaw’

CSA Share – Weeks 8 and 9

Week 8: Carrots, Beets, Zucchini, Summer Squash, Cucumbers, White New Potatoes, Fresh Garlic, Sweet Corn, Green Tomatoes, Swiss Chard
PYO:  Perennial herbs and flowers, parsley, varieties of basil, dill, cilantro, hot peppers, green beans

Week 9: Carrots, Ailsa Craig Onions, Zucchini, Summer Squash, Cucumbers, Red Gold New Potatoes, Fresh Garlic, Sweet Corn, Fairy Tale eggplant, Green and Purple Peppers, Baby Fennel
PYO:  Perennial herbs and flowers, parsley, varieties of basil, dill, cilantro, hot peppers

This week my step-daughter (Julia) was visiting and my husband had the day off from work so we had a great time going to the farm together. Julia was amazed with the amount of vegetables we got to take home and had a great time in the fields doing PYO, tasting tomatoes and beans right off the plants and cutting a nice bouquet of flowers. We ended the evening with a cookout at our house with the 2 other families we split our shares with when we grill zucchini and squash we had just picked up. It was a great afternoon/evening.

Last night we had friends over and served our favorite Vegetable Slaw with the cilantro, chives and hot pepper we picked at the farm on Tuesday. It was our best batch yet. Well, I should say Jeromy’s since he has made it every time, perfecting it a little with each batch. He used a little less cilantro and red onion and only a quarter cup of oil. For cabbage it was 70% purple cabbage, 30% napa cabbage. We also had jicama this time which was really really great it in. I highly recommend you try it.

While we’ve thoroughly enjoyed everything we’ve gotten from the farm there were 2 that really stood out. The 4 pints of green beans I picked last week that we sautéed with olive oil and garlic, so simple yet so so delicious. And the maple syrup we finally cracked open to pour over some blueberry pancakes. Our farm partners with other local producers to bring its shareholders even more local goodness, one of those items is maple syrup from Wilman Gadwah, a small-scale producer in Bethlehem, New Hampshire. It is truly great maple syrup! I’ve made a note to buy some extra toward the end of the season to carry us through the winter – yes it is that good. I’m not sure where you can get it other than the farm, if I find out I’ll post.

Our farm: Waltham Fields Community Farm in Waltham, MA

August 8, 2009 at 2:06 pm Leave a comment

Recipe: Vegetable Slaw with Jalapeno-Lime Dressing

IMG_3554

My husband made this over the weekend and it was really delicious! We had it with  fish tacos, though it was great on its own as a side as well. We made a couple adjustments to the recipe:

  • we did not use jicama or red and yellow peppers since we didn’t have any [update  9/4/09: we used jicama in our last batch and it was even better! Get some if you can!]
  • we used napa cabbage instead of green and upped the amounts since we had a lot – just shows you how flexible the recipe is
  • we only used one jalapeno since I’m a wimp
  • we used the vegetable oil option. It was a little oily the first time. We now half the amount of oil.

Enjoy!!!

Vegetable Slaw with Jalapeno-Lime Dressing Recipe

Source: Rebar: Modern Food Cookbook

Ingredients 

Dressing

  • Juice and zest of 1 lime
  • 3 T rice vinegar
  • 1 T honey
  • 1 garlic clove, minced
  • 5 t salt
  • 2 jalapeno peppers, seeded and minced
  • .5 t ground coriander
  • 1 C vegetable oil or .5 C buttermilk plus .5 C mayonnaise

Salad

  • .5 small head green cabbage
  • .5 small head purple cabbage
  • 1 small jicama (optional)
  • 2 carrots
  • 1 sweet red pepper
  • 1 yellow pepper
  • 1 bunch of cilantro
  • 1 medium red onion
  • .5 C minced chives

Directions

Combine the ingredients up to coriander in a bowl or food processor.  Whisk or blend while slowly drizzling in the oil.  If using buttermilk and mayonnaise, simply whisk together all of the ingredients to blend well.  Adjust seasonings and set aside.

Core the cabbages and finely shred them.  If using jicama, peel it, cut it in half and slice into thin, even rounds.  Julienne slides into long, thin matchsticks,   Peel carrots and slice thin, diagonal coins.  Julienne each coin into long matchsticks.  Seed peppers and slice into fine strips.  Slice thin slivers of onion.  Roughly chop the stemmed cilantro.

Toss all of the vegetables in a large bowl and mix in the dressing.  Let the slaw sit at least 30 minutes, then toss again before serving.

June 24, 2009 at 7:38 am 2 comments


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