food to live by

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!

Fusion Coleslaw:

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

Directions

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

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5 Responses to food to live by

  1. Jed M says:

    First time commenter, long time reader. As a fellow Oregonian I’ve really enjoyed reading about your experiences. This post raises a question that both my wife and I have been trying to figure out. This summer is the first time we are growing corn in our garden and we don’t know how to tell when the corn is ready to harvest. What method do you use on the farm to determine when the corn is ready?

    Many thanks and keep up the great blogging!

    • drealieberg says:

      Thanks for reading along Jed!
      As far as the corn goes. I think it’s easiest to tell if it’s ready when the silk at the top of each ear is dry and dark brown. You can also cheat by opening up an ear to test if the kernels are well filled out and ripe. I hope this helps!

  2. Jean says:

    Slaw looks fabulous. Definitely going to do that. Even have your cabbage in the fridge. Just need some of those great scallions.

    I have two ears of your baby corn and can’t wait. I was so surprised to see it.

    Wishing you slick internet connections soon

  3. Julie says:

    Thanks for the recipe idea! I didn’t follow that one exactly, but I did make an Asian fusion slaw and it was great! Even better? I used the rest of it today with leftover grilled chicken for a wrap 🙂

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