Week 4: CSA & Recipes

Today we ventured out to Coveyou Farms again to pick up our CSA.  I always get anxious to find out what will be in our box this week and how pretty it will look.  They are seriously works of art…proof here.

 Here’s what we got this week:

Kale

Broccoli

Broccolini

Beets

Basil

Garlic Scapes

Summer Squash

Cucumber

Red Lettuce

Sweet Spanish Onions

Talk about yummy.  So far, we’re planning on some stir fry using the kale, broccoli, garlic scapes, onion, and snap peas from our garden.  As for the rest of the produce, I’ll post recipes for whatever we make!

Tonight for dinner we actually just finished up some of last week’s CSA goodies: Napa Cabbage.

Have you ever been to Dublin Square Pub?  It seems like there are a decent amount of them, but it was one of JW and I’s favorite places in East Lansing.  It was a fun bar/restaurant to be at and it had such amazing architecture and authentic Irish touches we frequented this joint.  In fact, we went there on our first date!   

Pic from here

Anyway, the next time you spy one, you should stop in and try their coleslaw.  DE-LISH-OUS!  I’m not a big creamy-mayo coleslaw fan.  Doesn’t strike my fancy.  But Dublin Square?  They have a green-apple cranberry coleslaw that is sooooooo good.  So with a big ole head of napa cabbage to use up, I tried to recreate the recipe.  I started with a recipe from here, but like always I switched a few things up.

Here’s what you need:
5 cups cabbage (whatever color works), shredded

½-1 cup dried cranberries

2 ½ cups green apple, chopped

½ cup pecans, chopped

Dressing~

¼ cup rice wine vinegar

¼ cup sugar

1 teaspoon agave nectar (or you can use a bit more sugar)

2 Tablespoons white wine vinegar

1 teaspoon olive oil

2 teaspoons mayo (or miracle whip)

[1] Chop cabbage into small shreds.

[2] About 1 hour before serving, mix together dressing.  Pour over top of cabbage and refrigerate.

[3] Just before serving, add cranberries, apples, and pecans, tossing to coat all ingredients. 

We like to mix up the dressing, but keep it separate from the cabbage.  That way, we can mix up small amounts seeing as this coleslaw doesn’t always keep the greatest overnight.

 So that’s the coleslaw.  It’s not quite the Dublin Square recipe, but it’s light and sweet – perfect for summer.  In fact the first time I made it, we paired it with some BBQ ribs!  Tonight it was a little more basic – bread with oil, balsamic vinegar, and spices.

We are seriously in love with our CSA goodies and all the ways they're bringing 'green' into our lives :)