5 things that are happening right now:
1. Taylor and I still don’t have internet at our house. Supposedly we will have it by Monday, but it’s pretty frustrating. I blog from the farm stand. And it’s getting old! Sorry for not posting everyday. Soon!
2. We harvested corn for the first time today!!!! Woo-hoo!
3. Tomatoes are all over the place! Thank God
4. It was 90 degrees on Tuesday. ( I almost quit my job.)
5. To cool ourselves off, Taylor and I made “Fusion Coleslaw” from Food to Live By written by Myra Goodman. The perfect remedy for heat stroke!
Since we have an abundance of cabbage, scallions, and carrots this coleslaw was amazingly fresh and delicious. And look at those colors!!!
If you find yourself hot and frustrated in the kitchen this week, make this recipe. It is delicious!
Recipe for Fusion Coleslaw (we made variations to the real recipe)
2 cups shredded red cabbage
1 cup shredded green cabbage
2 large carrots coarsely grated
1/3 cup thin strips of scallion greens
1 jalapeno pepper, cut into slivers
3 tbs unseasoned rice vinegar
1 tbs sugar
1/2 tsp Asian Chile garlic sauce
1 tbs finely grated peeled fresh ginger
1/2 cup honey-roasted peanuts
1/2 cup raisins
2 tbs sesame seeds, toasted
1. Place the red cabbage, green cabbage, carrots, scallion greens, and jalapeno in a large bowl. Stir to combine
2. Place the sesame oil, vinegar, sugar, chile sauce, and ginger in a glass jar and seal the lid tightly. Shake the jar vigorously to combine.
3. Pour the dressing over the cabbage mixture and toss to combine. Add the peanuts and raisins and toss again. Refrigerate the coleslaw, covered, to allow the flavors to develop, 2-4 hours. Serve chilled, garnished with sesame seeds