It’s cold season, so T started off the class with a brief talk about Vitamin C, where you find it, and how it works. Her theater training really pays off when it comes to engaging the kids’ attention: they were transfixed by her impersonation of the immune system. Then we set off for the garden with a plan: food with high C-content today!
This week I was off remixing a barrel of dirt with my group (that’s a process of digging, dumping, blending nutrients--compost!--into the soil, and refilling) and planting peas, greens, and flowers, so when we headed in to wash up and eat the coleslaw that the cooking group had made, I asked the kitchen helper mom if she followed the recipe as written that I found lying beside the chopping boards.
“Yes, I followed it exactly,” she said.
“Wow. That never happens,” I murmured as I copied it down to post. Word for word, starting to wonder if I needed to credit the source. I don’t usually since our normal garden kitchen procedure is to mangle the starting recipe far beyond recognition before we are done.
“Oh, except, I didn’t do the thing with the apples,” she remembered, after I carefully wrote out the too-many steps to prevent apple browning. “I just put them in last.”
We serve ourselves big bowls of the immune-supporting slaw.
“Hey, there are carrots in here. That wasn’t in the recipe.”
“Well, they were on the table, so we used them.”
“Of course. And I’m noticing a bottle here that appears to have once contained agave syrup.”
“Oh, yeah. We used that too.”
Recipe, take two. Source: what’s on the table, with a few tips from an old CSA newsletter from Taylor Maid Farm.
1 red cabbage, hacked to bits
1 green cabbage, similarly prepped
However many carrots are in a bunch, grated
A panful of roasted walnut pieces
Some crispy apples, grated at the last minute
2 Tbsp apple cider vinegar
Lemon juice from one lemon
Fresh ground pepper
1/2 cup olive oil
However much agave syrup remains in a mostly used-up bottleA splash of heavy cream (if you’ve got vegans)
(Come to think of it, with that much cabbage they probably doubled the dressing recipe as it was originally written for a single-cabbage slaw.)
Whisk vinegar, lemon juice, salt & pepper together, then whisk in olive oil. Then agave and cream. Toss with cabbage, carrots, walnuts and apples. Serve.