Waiting patiently has never been something I do particularly well. But when it comes to the CSA (that’s Community Supported Agriculture — I own a subscription for a once-a-week produce box at a local farm), I don’t mind the wait until 1 p.m. on Wednesdays.
Somehow, it’s different and exciting — without driving me crazy.
There’s the anticipation of what will be included this week, the excitement of picking through the box and the thrill of deciding what to make this week. Add the lovely smells of fresh basil and nature to the mix, and it’s just heavenly. This is one wait that I can handle.
This week, I was excited to see lots of potatoes and peaches in my box. My husband loves peaches, as do the kids, so when something that they all can enjoy so simply arrives, I am thrilled.
Beyond that, the possibilities for the chard, cabbages, basil and more have me bursting to get started.
Here are some ideas for this week’s produce:
- Peaches – Peach Margaritas @ YumSugar
- Red Cabbage – Sweet and Sour Red Cabbage
- Green Cabbage – Classic Coleslaw (with a twist)
- Potatoes – Easy Bacon Cheddar Potatoes
- Squash – Mom’s Summer Squash @ Simply Recipes
- Basil – Grilled Caprese Lasagna
- Chard – Swiss Chard with Garlic and Bacon
Now, as for this recipe. Last week, I mentioned a Napa cabbage fail (it was braised, but not good at all). This week, I worked on a recipe for a slaw that uses the Napa raw (I love raw cabbage). It has a lovely peanut-y sauce with just a tiny hint of spiciness. Perfect for barbecue season, I served this with grilled salmon, but it would work with burgers, chicken or whatever.
Best of all? It takes just minutes to make.
What are you cooking from your CSA or garden or local farmstand this week?
- 1 head Napa cabbage, sliced thin and rinsed
- 2 large carrots, grated
- 1 red pepper, halved and sliced thin
- 1 (3-inch) piece of fresh ginger, grated
- 1/2 cup rice vinegar
- 1 tbsp low sodium soy sauce
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 cup smooth peanut butter
- Crushed red pepper
- In a large bowl, combine the Napa cabbage, carrots and red pepper. Stir to combine.
- Add the ginger, vinegar, soy sauce, lemon juice, olive oil and peanut butter to the bowl of a food processor. Add a couple pinches of crushed red pepper (not too much!). Pulse until well mixed.
- Pour the dressing over the cabbage mixture and toss well to combine.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 282 Total Fat: 23g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 0mg Sodium: 300mg Carbohydrates: 14g Fiber: 3g Sugar: 5g Protein: 8g
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.