news from the farm…
hello friends. happy full harvest moon! i hope that you’re enjoying the shift in weather and veggies.
the farm share is still in full swing and will continue through the last week of October. (woo-hoo!) if you’d like to extend your season, we will be offering a bulk fall vegetable share once again this year, to be picked up at the farm in November: the pick-up date, sign-ups, and all the details will be coming soon. look out for it!
until soon, eat well.
in the share this week:
- in the share room:
- mix & match: scallions, beets, zucchinis, cucumbers, carrots, hot and sweet peppers, sweet potatoes, fennel!, radishes!, eggplant, onions, cabbage! broccoli!
- braising greens (kale, chard, collards)
- mixed salad greens
- pick your own:
- green beans
- tomatoes/tomatillo/ground cherries
recipes by mira
i’ve eaten plenty of coleslaw in my time: creamy and sweet; vinegared and crunchy; delicious or rather bland. when it’s good, i love it. a great slaw can be a stand out accompaniment to many a meal: tacos, fried chicken, skillet potatoes, barbeque…the list goes on. my absolute favorite slaw, however, is tart, crunchy, a little spicy, and loaded with flavor. it’s a spin on the classic southern dish that brings in cilantro, pickled onion, and jalapeño, and has become a new simple classic in our kitchen.
*begin by making your quick pickled onions (best to do this a few hours ahead of time or the day before, but an hour of pickling will work in a pinch)
*for the pickled onions*
*remove the skin from a red onion, slice it in half from end to end, and slice each half into crescent moons as thinly as possible. the more thinly you slice them, the faster they will pickle
**kitchen tip: to minimize crying onion tears, cut off both ends of the onion and rinse immediately under running water. remove the skin, rinse again, then proceed with cutting**
*prepare the pickling brine: combine 1/4 cup cider or red wine vinegar; 3/4 cup water; 1 tsp sea salt or table salt; 1 tsp sugar. mix well *taste for salty/sweet/tart balance and adjust to your liking*
*stuff the sliced red onion into a pint size mason jar with a lid or a similar size tupperware and cover it completely with the brine. put it in the fridge and let it marry overnight or for at least an hour. (these will keep in your fridge for up to 2 weeks)
*for the slaw*
*take a medium-large head of cabbage, peel away any tough or wilty outer leaves, and cut the head in half. this recipe uses only half, so reserve the rest of your cabbage for something else delicious. if you have a small cabbage, use the whole thing
*remove the central core with a paring knife. very thinly slice the cabbage across the grain with a sharp knife or mandolin, or use the shredding attachment of a cuisinart. you want the strips to be about the width of a penny’s edge
*wash and grate 2-4 medium size carrots
*rinse and chop a bunch of cilantro, stems and all
**wear gloves or wash your hands well after cutting jalapeño** slice a jalapeño in half lengthwise, remove the stem and seeds, and very thinly slice it across the pepper into small crescents
*put all your vegetables into a large bowl, add about half of the pickled onion (eat the rest in sandwiches, on salads, on bagels, with rice and vegetables, with tacos, on nachos…), and dress
*for the dressing*
*combine 2 Tbs seasoned rice vinegar, 1 Tbs light salad oil (sunflower, grapeseed, etc.), the juice of 1 lime, 1 tsp honey and 1/4 tsp salt. toss with the slaw and adjust to taste.