CSA Week 4: cabbage, basil, cilantro, scallions, salad greens, spring onions, kale, broccoli rabe, snap peas, zucchini, summer squash.
Great slaw ingredients this week — just in time for the Fourth, too. Below is a recipe for my favorite buttermilk dressing, which I love for slaw — so much lighter than mayonnaise-based dressings, and delicious, too: vinegar, Worcestershire, and hot sauce give it a nice kick/bite. I used cabbage, basil, cilantro, scallions, and two turnips from last week’s CSA as well as a couple of carrots.
Snap peas: raw, delicious with hummus.
A few weeks ago, I made a batch of zucchini pickles. The recipe comes from The Zuni Café Cookbook, and we have been devouring them on veggie burgers and regular burgers alike. I wrote about the two-phase pickling process over on Food52.
A few more zucchini ideas on this board.
The biggest challenge for me these past few weeks has been prioritizing the order of consumption. Greens, as a rule, should be eaten first — cabbage, zucchini, squash, turnips, etc, will all last longer in the fridge — but with so many greens, it’s hard to keep up. Unfortunately my tatsoi got neglected, and I found it shriveled in its bag — so sad. But! A little soak in cold water with a splash of vinegar, (which I’m not even sure is totally necessary (?)), revived them. See below. Some of the tatsoi was still a little damaged, but for the most part, it came back to life and was delicious.
PS: All past CSA posts can be found here.
Here’s the slaw — not the most vibrant looking, but it’s delicious and refreshing. I promise:
Very tired tatsoi:
Source: Sally Schneider’s A New Way to Cook
- 2/3 cup sour cream
- 1/2 cup buttermilk
- 2 tablespoon cider vinegar
- 2 teaspoon Worcestershire sauce
- 4 to 6 dashes hot sauce
- 2 1/2 teaspoons sugar
- 1 teaspoon kosher salt
- freshly ground pepper
- 1 small head cabbage (1 pound), tough outer leaves removed
- 1 red onion, thinly sliced
- chopped fresh flat-leaf parsley, basil, cilantro — whatever you have
- scallions, thinly sliced
- carrots, turnips — if you have them, thinly sliced
- In a small bowl, whisk together the sour cream, buttermilk, vinegar, Worcestershire, hot sauce, sugar, salt, and pepper. Taste. Add more salt, hot sauce, etc, if necessary.
- Halve the cabbage; cut out the core. Slice into thin shreds. In a large bowl, toss the cabbage with the onion, herbs, scallions, and carrots and turnips if you are using.
- Toss with enough dressing to coat. Let sit for 10 min. Taste. Add more dressing if necessary. I find you can’t really overdress this slaw even if the dressing is pooling in the bottom of the bowl — the contents are so hardy that they only really soak up what they can, and the rest of the dressing pools at the bottom of the bowl. I guess what I’m saying is: go big. These aren’t delicate greens that are going to wilt under the dressing. Slaw keeps well in the fridge for a day or two, though its appearance starts suffering after a day — when serving this to company, make it day of.