organic food, tasty (first attempt!)

I decided to join a farm share this year, and this past Saturday, I got my 2-person haul. Yes, it was less food than I expected, but easily veggies for meals for 2 people for a week.

What was in the share, you ask? Icicle Radishes, Hakurei Turnips, Broccoli Raab, Evergreen Hardy Scallions, Winter Savory & Mint & Thyme (bundled) and Napa Cabbage.

Last night, I put together a variation of this coleslaw, as follows:

1 large head of Napa cabbage, chopped by hand.
1 large icicle radish, quartered lengthwise and finely diced.
1 large leek, also quartered lengthwise and finely diced.
1 cup mayo
1/4 cup raisins
1 tablespoon lime juice
1 teaspoon each: salt, black pepper, cayenne pepper, cumin

I have to say was good, but ultimately a bust. Why, you ask?

1) Substituted raisins for carrots, because I got my recipes confused.
2) The salt and pepper were overpowering.
3) It needed slightly less bite — the green onion I used and the radish had enough with the Napa Cabbage that the cayenne was too much.

In the future, I will try it with half-teaspoons of salt, pepper and cayenne, and using the carrots as originally intended.

Honestly, though, I could eat it all day, salty and spicy or not. It was good.

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