Monday, November 24, 2014

Coleslaw from the Pine Island Catholic Church

When our children were young our neighbors the Regniers would invite us to the fall festival at the Pine Island Catholic Church. Pat Regnier was able to share the recipe for the delicious cole slaw they served year after year.

Enjoy this traditional slaw passed down from generation to generation.

Friday, November 21, 2014

Market Menu for November 22, 2014

Candy carrots with great flavor and sweetness. Just before the great freeze-up we had several hard frosts and that is just what the doctor ordered to turn normally sweet carrots into something magical. We will have a few bags of juicing carrots each week during the late fall and winter.

We will have 10 large European pie pumpkins and a bunch of smaller pie pumpkins at market this week.

The squash varieties available this week:  Acorn, Butternut, Buttercup, Carnival, Delicatta, Confetti, Spaghetti, Orange Hubbard, Kubotcha, Honey Nut and Pie Pumpkins. We have about a 50 pie pumpkins left, but they are going fast.

The fall greens are wonderful. We are picking from new beds of spinach, arugula,  Kale, Red Russian Kale, Dinosaur Kale and lettuce. A new bed of cilantro too.

Gralic. Best harvest this year. Photo Credit: Reed Petersen
Wonderful Garlic Crop This Year
Reed took this picture of garlic a few weeks ago, and it's one of the best tasting crops we've had! I guess those minerals in the compost bring out the exceptional flavor and quality. The heads are nice and big, with cloves about the size of your thumb. As always, organic and fresh. Reed planted the garlic for next year during MEA break.

We will have the following items at the Farmers Market for Saturday, November 22, 2014 (New items are in Bold Print)

Brussels Sprouts

Chipolini Onions
Sweet Spanish Onions
Red Onions

Candy Carrots

Cabbage - Fresh Green, good for slaw, kraut or kimchi

Cipotle Smoked Peppers
Smoked Sun Dried Tomatoes
Sun Dried Tomatoes

Fresh Spinach
Spring Mix
Red Russian Kale
Baby Kale

Kale Bunches - regular, Dinosaur and Red Russian


Monday, November 17, 2014

Coleslaw with Roasted Cabbage

I was experimenting with some different methods for cabbage preparation. Roasting is a delightful process for cabbage that leaves the cabbage edges toasted with a smokey sweet flavor and crunchy texture. Just right for a cole slaw to go with barbque or grill.

Here is the unique slaw I made.