Skip to Recipe

csa week 4

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.

Forgive me for repeating myself: broccoli rabe, roughly chopped, with the crème fraîche dressing and toasted breadcrumbs or grated parmesan cheese or both is so good.

Snap peas: raw, delicious with hummus.

A few other ideas: I have been dying to make these cabbage pancakes. My friend Anna’s zucchini and goat cheese tian is so good!

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.

Zucchini pickles:
zucchini pickles

Here’s the slaw — not the most vibrant looking, but it’s delicious and refreshing. I promise:
This is my favorite recipe for 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. To put it all together, I used cabbage, basil, cilantro, scallions, and two turnips as well as a couple of carrots. // alexandracooks.com

Very tired tatsoi:
very tired tatsoi

Revived tatsoi!:
revived bok choy

zucchini pickles

Print

Buttermilk Dressing & Cabbage Slaw


Description

Source: Sally Schneider’s A New Way to Cook


Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.