Friday, February 3, 2012

C is for Cabbage, and Cold, and Coleslaw, and Compromise

 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.”

“Okay, cool.”

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.

Cold-season Coleslaw

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
Sea salt
Fresh ground pepper

1/2 cup olive oil

However much agave syrup remains in a mostly used-up bottle
A 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. 

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