This week’s share:
acorn squash
cabbage
daikon radish
kohlrabi
leek
red onions
rutabaga
So, while today is the last CSA Pickup day of this season, we are not sad that it’s over, because it isn’t over, it is just cycling. And every stage of this cycle has been completely awesome. Some of it is stressful, sure, just like in any career. But it has been the best job we’ve ever had!
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Freezer Coleslaw
1 medium head cabbage
salt
1/2 cup vinegar
1/3 cup cold water
1/3 cup sugar
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
1/2 teaspoon lemon pepper
1/2 teaspoon seasoned salt
1 small carrot grated
1/2 green pepper, grated
1/2 small onion, grated
Cut cabbage into wedges and sprinkle with salt; let stand for 1 hour.
Combine vinegar, cold water, sugar, celery seed, mustard seed, lemon pepper and seasoned salt; bring to a boil. Let cool.
Grate carrot, green pepper, onion, and cabbage. Mix with cooled vinegar mixture, mixing well. Freeze coleslaw in individual containers.
Colcannon
1 pound cabbage
1 pound potatoes
2 leeks
1 cup milk
salt and pepper to taste
1 pinch ground mace
1/2 cup butter
In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.
Thank you for the opportunity to grow your food. It has been a pleasure!
~ Kathy
