we've been enjoying the veggies immensely lately!
1 head green cabbage – certified organic –
Bellview Organics
1 bunch Detroit
red beets – certified organic – Farmdale Organics
1 bag red Norland potatoes – certified organic –
Green Valley Organics
4 green zucchini – certified organic – Autumn Blend
Organics
2 candy onions – certified organic – White Swan
Acres
1 bunch Swiss chard – certified organic –
Organic Willow Acres
1 bunch dandelion greens – certified organic –
Hillside Organics
1 bunch red bor kale – certified organic – Life Enhancing
Acres
3 cucumbers – certified organic – Goshen View
Organics
1 head magenta lettuce – transitional – Taste of
Nature
this week we have the whole share, as our partner in veggie-crime is away for the week. so it's a lot of vegetable eating to be done, but the share this week is so awesome, i don't think we'll have any problems. and we totally swapped out the rainbow chard for more of my favorites - beeeeeeets! - so i'm looking forward to lots of beety goodness between now and next thursday!
i made a simple cole slaw again with the cabbage from last week, but i didn't core enough of the tough white center and i managed to goof up the slicing blade on erik's food processor (erik likes kitchen toys way more than i do!), so i wasn't too happy with the cabbage itself in the slaw. the simple recipe for the vinagerette is really tasty, though.
3 T oil
3T vinegar (i used white, but red wine is really nice in it)
1/4 t dry mustard (i sub'ed in table mustard in a pinch)
1 t hot sauce (erik made his own a few weeks ago, which is awesome)
pepper to taste
1/2 t celery seed (optional - we never have these)
it's nice and light for the summer, and super simple to prepare. enjoy!
(one day soon i'll post photos. i never have my point-and-shoot from the house at the studio where i keep my computer. but one day they'll meet again, and presto! photos!)
