Do you count your five-a-day? Maybe even nine? I am talking about the number of fruit & vegetable servings recommended by the USDA—and getting enough can be a challenge! Why not make it easier with today’s tricolor coleslaw–two servings (or more) in a big helping! Recently I have decided that, when I make a recipe, I will ask one … Continue reading
With winter moving on and my carrot supplies shrinking, it is time to focus on another neglected CSA vegetable—cabbage. Although red cabbage is clearly my “favorite child,” green is delicious too and today I am using it in Cabbage Roll Soup. Almost in time for World Cabbage Day! Did you eat cabbage rolls growing up? I remember my mother rolling … Continue reading
I made Scandinavian Red Cabbage for Christmas Eve this year. And I did it knowing it was one of those recipes… an old family dish that your grandmother has made for decades. No recipe. Not even a measuring cup. And if you aren’t careful, it will disappear forever. No pressure.
Late winter in the north is the season of cold and snow and– if you try to eat locally–slim pickings. After a frozen hour shoveling the driveway, wouldn’t a warm bowl of sweet-sour cabbage (straight from Scandinavia) take the chill away? At this time of year, the only evidence of our bountiful summer (that isn’t canned or frozen) is a … Continue reading
One of my all time favorite non-lettuce salads is Bok Choy Salad. Crunchy, and flavored with soy sauce, it has a nice Asian flair pairing perfectly with all types of casual foods. Now I admit that all of my pictures here show Napa Cabbage—but it’s a very versatile salad (and the store’s Bok Choy looked terrible). I believe that in … Continue reading
On Mother’s Day I made an unusual discovery–an almost perfect red cabbage, hiding in the back of the spare refrigerator. Left over from last years CSA, it was kind of like an extra present. Now that I am down to frozen vegetables and a few miscellaneous fresh (while still trying to eat somewhat local), I have been known to get somewhat desperate. Last week, … Continue reading