Amazing Slaw Recipe!

20140626_201312This one is courtesy of Smitten Kitchen’s Deb Perelman’s cookbook, The Smitten Kitchen Cookbook. I was looking for dinner tonight and this hit everything we currently have at the Farm Stand, so I had to share it right away!

 

Slaw is more than soggy, mayo-soaked cabbage and carrots. Don’t hold it against cabbage that it’s been mistreated for decades! Instead, make this delicious vinegar slaw with our napa cabbage, cucumbers, and dill. Change the way you think about slaw, just in time to blow everyone’s sandals off (because really, who wears socks at barbecues in the summer?) at your Fourth of July parties!

 

Vinegar Slaw with Cucumbers and Dill

1 Head Napa Cabbage, thinly sliced or shredded

1 large or 2 medium cucumbers, sliced as thinly as possible

2 tablespoons of chopped, fresh dill

1/2 cup white wine vinegar (NOTE: do not substitute with distilled white vinegar! It will not taste very good!)

1 1/2 tablespoons kosher salt

4 teaspoons sugar

1/2 cup cold water

 

Toss the cabbage, cucumber, and dill together in a large bowl at least two hours before showtime. It will settle as it marinates, so don’t be alarmed by the size of the salad right off the bat. whisk the vinegar, salt, and sugar in a bowl until everything is dissolved. Add the water and whisk to combine. Pour the dressing over the salad and let sit, tossing occasionally, for two hours. Serve happily!

 

Using Your CSA: Recipes for weeks two and three

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This week’s featured recipes:

Ellen Touart-Grob’s Garlic Scape Pesto

Uses: Garlic Scapes and olive oil from the Farm Stand

Ellen Touart Grob’s Pickled Beets

Uses: Beets

Joanna Horobin’s Turnip Green Spanakopita

Uses: Turnip Greens, Tatsoi, Spinach, Arugula, Beet Greens, Chard, Scallions, Garlic Scapes, Carrot Tops

Stir-fried Chicken with Chinese Cabbage from Food & Wine

Uses: Garlic Scapes, 1 bunch of Scallion tops, Chinese Cabbage, Stillman Farm’s Chicken

Collards Stuffed with Red Beans and Rice from Fat Free Vegan Kitchen

Uses: Collards, Baer’s Beans from the Land’s Sake Farm Stand, squash

Sauteed Lemon Maple Frisee from Gourmet

Uses: Frisee, Land’s Sake Maple Syrup

Escarole and White Beans from All Recipes

Uses: Escarole, garlic scapes, Baer’s Beans,  Nashoba Bread baguette

Kohlrabi Curry from Brassicas by Laura Russell

Uses: kohlrabi, collards or kale

 

Read on for recipes! What are you making with your Land’s Sake produce? Let us know; we’d love to share your recipes! Having trouble using something in your share? Let us know that too, and we’ll try to focus on that particular item. Happy eating!

P.S.: share a photo of a meal made with Land’s Sake produce with hashtag #landssake; we’ll put the top 5 on the blog!

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