"Peter lost one of his shoes among the cabbages, the other among the potatoes."
~ Beatrix Potter
We have a good bunch of delicious for you this week... and oh, yes, I thought last week was my last blog but here I am again, quoting and blogging. Kind of like a weed in the garden I sort of keep going. I am back, amidst a move, to report to you all what you have coming this week at market pick up. I have been spending my final days hard at work to trellis and weed tomatoes so they are easy to access by those who follow my footsteps.
Cabbage has come on like crazy and did you know you can get fresh potatoes now? They are fresh and need to be refrigerated because they are not fall potatoes. So take them and cook them! They are not for storage.
Here is this week's garden gathering:
Bunched Rainbow Chard
And for what to do with that Cabbage?
- 1 large head savoy cabbage, shredded
- 2 carrots, peeled and grated
- 2 stalks celery, finely sliced
- 4 scallions, finely sliced into rings
- 1 cup mayonnaise
- ¼ cup buttermilk
- 2 tablespoons honey
- 2 teaspoons good-quality white wine vinegar
- Salt and freshly ground black pepper
- ⅔ cup finely chopped pecans
- ½ cup dried cranberries
- In a very large bowl, combine cabbage, carrots, celery and scallions. Toss to mix.
- In a small bowl, combine mayonnaise, buttermilk, honey and vinegar. Whisk until smooth. Pour over slaw, and toss until vegetables are well coated with dressing.
- Season with salt and pepper to taste. Add pecans and cranberries, and toss again until evenly distributed. Cover, and refrigerate until serving.
Compliments of: http://cooking.nytimes.com/recipes/8612-summer-slaw
Always a pleasure to connect with you all.