Week 20

In the Bag
Strawberries (Seascape)
Cabbage (Savoy)
Broccoli (Thompson)
Lettuce (Batavian)
Sweet Italian Frying Peppers (Jimmy Nardello)
Eggplant (mix)
Cucumber (Lemon)
Squash (Summer)
Tomatoes (mix)
Parsley (Forest Green)

Savoy Cabbages are some of the best fresh-eating cabbages for salads and coleslaw. Using a sharp knife or a food processor, shred the cabbage into thin slices. You can make this into a salad for almost any meal by adding different fruits & vegetables, and using different dressings. Here are a few ideas, with dressing recipes adapted from the cookbook Nourishing Traditions:

Coleslaw with creamy dressing
shredded cabbage
grated carrot
thin chopped apple slices

dressing:
1 t. Dijon mustard
2 T plus 1 t. wine vinegar
1/2 c. olive oil
1/4 c. creme fraiche or plain yogurt
1/4 c. mayonnaise
salt and pepper to taste

Cabbage Salad for Fish Tacos
shredded cabbage
grated carrot
chopped scallions
chopped cilantro

dressing:
1/2 c. olive oil
3 T wine vinegar
1/4 c. plain yogurt
juice of one lemon or lime
1/2 t. agave or sugar
1 clove garlic, peeled and mashed (optional)
1/2 t. cumin powder
1/4 t. chile powder
salt to taste

Asian-style Coleslaw
shredded cabbage
grated carrot
minced red onion
minced fresh mint
minced fresh cilantro
slivered almonds
mandarin slices (optional)
chicken (optional)

dressing:
2T rice vinegar
1 T soy sauce
1 t. ginger
1 t. toasted sesame oil
1 t. finely chopped green onions
1 t. honey
1/3 c. olive oil or peanut oil