This post has been hanging out in the queue for a few weeks now, and my negligent, distracted farm self has been failing to publish.
A special thanks, as always, to my food bloggers, and especially to Sarah, Nico, Joe, Alecia and all the other CSAers and Crooked Row friends who have continually sent me uplifting and empowering food notes while I run around panicking and praying for rain. I don’t know if you know how amazing you are, or how truly touched I am by all of your support and sentiment. Thank you, thank you. I’m off to weed and rain dance some more. On to the main event! – FL
Guest Post by Sarah Merusi Danyau
I recently received a large bunch of cabbage from Liz in the food share and cabbage can be overwhelming. I think back to the days where I hated anything to do with cabbage and now realize that was a crazy idea. Cabbage is awesome and so is cole-slaw when done right.
The first time I ever had incredible cole-slaw was in a tea-house in Nepal. Secluded in the Himalayas along a trail was this guest house called the High Plains Inn. It was owned by a Dutch mountaineer and his Nepali wife – they made all of their food from scratch. After trekking for weeks eating only Dal Bhat and other native Nepali foods, to see homemade cole slaw and freshly baked bread on a menu was mind-blowing and it tasted that way too. I have been meaning to recreate this recipe for years and as you can imagine, was all too excited to see cabbage arrive in my CSA.
This is not your typical cole-slaw, but it’s delicious so give it a try!
Ingredients: ( *From Crooked Row Farm)
– *1 Head of Cabbage
– 2 Carrots
– 1 cup Mayonnaise
– 1 Tbs. Balsamic Vinegar
– 1 Pinch of Sea Salt
– *1/4 tsp. dried thyme
– *1 Garlic Scape
– *1 small onion (or 1/4 of a large onion)
– Chop cabbage
– Dice or Julienne Carrots (I prefer mine diced), Chop Onions, Garlic Scapes and mix
– In a separate bowl combine the mayonnaise, balsamic vinegar, thyme, and salt
– Add liquid ingredients to the vegetables and mix
– Pair with Fresh Juice & Tequila and enjoy! ; )