An improvised slaw recipe:
- ½ head of cabbage, shredded
- 1 large carrot, grated
- 1 medium cucumber, hulled and diced
- 1 teaspoon celery seed
- ½ teaspoon caraway seed
- 1 teaspoon Dijon mustard
- 1 tablespoon mayonnaise
- 2 teaspoons cider vinegar
- 1 tablespoon corn oil from Cayuga Organics
- salt & pepper
We got a half share this year this is number 3 for us.
- summer squash
Broccoli and garlic scape frittata with smoked cheddar cheese from Middlefield, Ohio
Summer squash, garlic scape, basil and goat cheese frittata. Boston bib salad.
We are finally getting more harvest!
- garlic scapes
- mustard greens
- mixed lettuce greens
However, we did not get milk today. This was the email:
We just received word from Robert Duncan of Duncan Farm that there will be no milk delivery tomorrow.
At different times of the year cows can eat grasses that cause their milk to change flavor. Apparently, Robert’s cows got into the stinkweed this week and he says the milk is undrinkable.
He also told us that at a large dairy they would simply turn this milk into chocolate milk to disguise the bad taste.
He is very sorry for the inconvenience but he strongly felt it would not be right to deliver milk in this condition.
When the bok choy is plentiful enough this is the recipe that we dream of. We blogged it last year, too. Tonight we made Debora Madison’s peanut sauce recipe and added bok choy and tempeh and served it over rice vermicelli. It’s hard to stop eating the stuff.
Our radishes come with the greens attached. They look so bright and appealing, but they usually get thrown out or, at best, added to a soup stock. This week we decided to do what we usually do with all our edible greens — braise them. They tasted far more bitter than the usual green, but without some of the usual bite of a mustard green.