In the box this week are:
- rainbow chard
- turnips with tops
- salad reds and greens
- bunching onions
–Posted by Steven
Want to know what to do with that cabbage? Well, here are two ideas. Click through on the first one to gets lots of ideas about an old standby, coleslaw. The other entry is a recipe for a really clean and bright salad with cabbage, apples, and walnuts. I hope you try them.
From culinate.com. Click on picture for the original article..
Coleslaw is a medieval food with roots in imperial Rome. Apicius, the famous Roman cookbook author, describes a dish of shredded cabbage dressed with eggs, vinegar, and spices. The name itself is Dutch; koolsla simply means cabbage salad. The early Dutch settlers of New Netherland — modern-day New York — grew copious quantities of cabbage up and down the Hudson River. Coleslaw quickly became a favorite in the colonies, and though its popularity flourished and withered among highbrow gourmands, its roots in blue-collar cuisine dug deep.
From SmittenKitchen.com. Adapted from Chez Panisse Fruit, via Cookstr. Click on picture for original posting.
Today might have started off as Pie for Breakfast Day but I think we all know that the day after Thanksgiving is all about detox. Away with the heavy cream! Begone, you cheesy gratins! Skedaddle, you deep, gooey casseroles, sticky-sweet yams topped with charred marshmallows and green beans with fried onions. Please, don’t make me eat that butter and drippings-laden gravy again… at least until tomorrow.
Detox Day deserves its own dish, and though it is a tad late to get this one in for dinner tonight, I would like to offer up this cabbage, apple and walnut salad as the antidote to a meal that sent us back to the store for more butter and heavy cream not once but three times. (Gasp! My arteries!) This salad is perfect–it has all of the flavors of the season, but also a crunchy healthfulness so missing from the week’s main event, oh and also that slice of pie we know you’re having for dessert anyway.