Tuesday, July 12, 2011

CSA - Week 6

I'm still here. A lot of fun happens in the summer and I have fallen behind. Since I will receive the Week 7 delivery tomorrow night, I guess this is my last chance to write about Week 6. Because of storms, they were unable to harvest kale last week, so we will receive a larger veggie share in this week's box.

Cabbage - 4 pounds
Yellow Scallions - just over 1/2 pound
Beets - approx. 3 pounds
Cucumbers - 2 1/2 pounds

Again, I forgot to take a picture. We went on an outing that day and left pretty early, so everything was a little off.

Last week, I had the entire cabbage for myself and I knew I wanted to make coleslaw. I decided on Bobby Flay's recipe, and it was really good. It was even better the second day, and my daughter ate it up! If you're looking for a good vegan coleslaw recipe, I recommend the recipe found in Appetite for Reduction by Isa Chandra Moskowitz. The recipe can be found here, but I really recommend the book! Of course, if you're using fresh cabbage instead of coleslaw mix, you'll also need to add shredded carrots. You can even throw some radish in if you're feeling funky, or anything crunchy, really! I'd bet kohlrabi would be really good in there also.

Speaking of kohlrabi, here is what I did with this newfound love:

1. Cut off kohlrabi bulbs.
2. Peel bulbs with a knife. A peeler will most likely not do the job.
3. Slice, then cut into half-moons.
4. Toss around with a minced clove of garlic, olive oil, salt, and pepper.
5. Bake at 450 for about 10 minutes, flip, bake another 5, top with Parmesan cheese, and bake another 5.

I really wish I didn't love cheese as much as I do.

Another option is to just do this:
(image courtesy of www.simplyrecipes.com)

1 comment:

  1. I made coleslaw using the recipe from Bobby Flay except I used vegenaise and dairy free "better than sour cream". I think it is delicious, but I don't have the original recipe coleslaw to compare it to. Thanks for the recipe!