Thursday, March 11, 2010

Using Winter Vegetables

My freezer is still stocked with blueberries, beans, broccoli, green peppers and one prized package of peas from last year's bounty. The jars on the wide old shelves in the cellar are about half empty ... or should I say half full?
In the old refrigerator in the shop I still have a couple of heads of cabbage - both red and green and a bag of carrots. We planted several varieties of carrots last summer and most have stored well, keeping their sweetness and texture. This year we're going to try some of the purple carrots to add some variety to the carrots we'll be offering for sale. Let us know if you have any special requests!
Here's a recipe that uses some of those stored vegetables.
Cabbage Salad
3 carrots
1/2 green cabbage
1/2 red cabbage
1 red bell pepper
1 sweet onion (red or white)
cilantro to taste (since cilantro is one of the few things Arthur doesn't appreciate, I leave it out of his portion)
1/3 cup lime juice
1/2 tsp. cumin
minced garlic to taste (1 -3 cloves)
salt and pepper to taste1/2 tsp. tabasco (more if you like it hot!)
1/2 cup olive oil
I use the food processor to chop the vegetables, then mix everything together in a large bowl.

Tomorrow I'll post a wonderful potato soup recipe. I'm headed outdoors now to see how spring has progressed with the melting snow yesterday. We're promised one more good day before the rains come.

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