Yikes, this past week has been so busy I couldn’t even get to Perusals to post last week’s farm share. The haul was pretty good: red cabbage, cauliflower, spring onions, green beans, red leaf lettuce, zucchini and mizuna. I had to ask what mizuna was and have since learned it’s a lovely salad green.
The cabbage got used in the slaw for shrimp tostadas and the zucchini was grilled and used in an amazing zucchini and quinoa salad. The salad is a perfect hot weather dish and a nice break from the traditional lettuce-based salad. I modified the recipe slightly, substituting walnuts for pine nuts and sour cream for yogurt because of what I had on hand. This new salad will definitely be made again.
This week’s farm share was another head of cabbage, leeks, spring onions, romaine lettuce, two cucumbers, and …
NEW POTATOES!
Despite the heat and humidity today, I couldn’t wait to taste the potatoes so I fired up the oven, tossed the potatoes with some Herbamare, pepper, olive oil and some thinly sliced spring onions and roasted ‘em all. So tender and creamy and good. I don’t generally like potatoes because I think most of the time they taste like the dirt they are grown in but these little baby beauties were delicious!
Not sure what I’ll do with the rest of the share. I’m gone again this weekend playing bride, so maybe a leek and something quiche when I get back? Any suggestions/recipe ideas out there? Especially for that purple cabbage!
3 responses so far ↓
Mr. Matt // July 30, 2009 at 9:19 am |
Pickle the red cabbage and use it as a topping for fish tacos or carnitas.
Abby // July 30, 2009 at 2:11 pm |
Oh, that’s a good idea Mr Matt! Do you have a recipe you’ve used in the past?
Sarah Ruderman // August 26, 2009 at 1:30 pm |
Crunchy Peanut Slaw
1 big bowl of slaw, serves at least 8
1 medium head cabbage, outer leaves removed
1 1/2 cups roasted, unsalted peanuts
1 bunch green onions
1 cup chopped cilantro (about two big handfuls unchopped)
Salt and pepper
Dressing:
2 tbsp. light oil, like canola
3 tablespoons rice vinegar
1 tablespoon sugar (or more, to taste)
1 tablespoon sesame oil
1 teaspoon soy sauce (or more, to taste)
Shred the cabbage very finely. The fineness of the shredded cabbage is really what makes this salad; you want it in in threads, almost, and with the threads chopped into bite-size lengths. Toss with the peanuts in a large bowl. Chop the scallions, including the green and white parts. Toss the scallions and chopped cilantro with the cabbage, seasoning very lightly with salt and pepper.
Whisk the dressing until emulsified, then taste and adjust to your own preferences of sweetness and saltiness.
Toss with the cabbage. Garnish with a few more peanuts and serve.