Coleslaw - Southern Style Creamy

This cole slaw goes well with smoked meats. I made some great baby back ribs in the smoker and this supplied the vegetable balance for easy digestion and a light side dish.

We still have all the ingredients to make this delectable dish at the farmers market.
Enjoy.

Coleslaw - Old Fashioned Country

This old fashioned cole slaw recipe goes well with holiday meals. It is the creamy style that our kids perferred growing up.

The nice thing about this recipe is you can still get all the vegetables at the farmers market.

Coleslaw - Sweet'n'Sour

I have a friend that is considering starting a business when he retires doing catering with smoked and BBQ meats as his specialty. He has been experimenting with various side dishes that go with this type of food. I asked him for his cole slaw recipe and have made a few modifications for my taste.

He does a great job on the meat side of things too.

Coleslaw - The Waldorf Version

The classic Waldorf salad uses lettuce, but this version uses cabbage. Like the original invented by Oscar Tschirky, the dining room manager at the renowned Waldorf-Astoria hotel in New York city, is has apples, walnuts and it is addictive in its crisp, delicate, crunchy, sweet and sour form.

History lesson aside, this is a great slaw.

Coleslaw - Curried

I like curry, which is a little out of place in Minnesota, given its Scandinavian roots. This slaw combines winter vegetables and the tastes of SE Asia.

It features a sweet curry from Penzey's Spices located Wauwatoa, WI. Bill Pensey blends spices from all over the world and has stores all over the US. I just mail order most of what we use. Pensy spices are the freshest and boldest I have found.

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.

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.

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
Leeks

Candy Carrots

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

Shallots
Cipotle Smoked Peppers
Smoked Sun Dried Tomatoes
Sun Dried Tomatoes

Fresh Spinach
Arugula
Spring Mix
Red Russian Kale
Baby Kale

Kale Bunches - regular, Dinosaur and Red Russian

Cilantro

Garlic

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.

Market Menu for November 1, 2014

Candy carrots with great flavor and sweetness. We have 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.

The watermelon have been late this year so we still have several left.

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

The squash varieties available this week:  Acorn, Butternut, Buttercup, Carnival, Delicatta, Confetti, Spagetti, Orange Hubbard, Kubotcha, Honey Nut and Pie Pumpkins. We have about a 70 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.

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. If you haven't planted your's yet there is still time.

We will have the following items at the Farmers Market for Saturday, November 1, 2014 (New items are in Bold Print)

Market Menu for October 25, 2014

Candy carrots with great flavor and sweetness. We have 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.

The watermelon have been late this year so we still have lots left.  We have 6 different varieties.


We will have 10 large 50 + pound pumpkins and a bunch of smaller pumpkins at market this week. They are gorgeous with heavy duty handles. If you are decorating your porch these would make a great center piece.

The squash varieties available this week:  Acorn, Butternut, Buttercup, Carnival, Delicatta, Confetti, Spagetti, Orange Hubbard, Kubotcha, Honey Nut and Pie Pumpkins. We have about a hundred 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.

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. If you haven't planted your's yet there is still time.

We will have the following items at the Farmers Market for Saturday, October 25, 2014 (New items are in Bold Print)