Kohlrabi Coleslaw

July 13th, 2011
  • 3/4 cup  mayonnaise
  • 1/4 cup  white vinegar
  • 2 Tbsp.  sugar
  • 2 tsp.  celery seeds (optional
  • 1/2 tsp.  salt or to taste
  • 1/4 tsp.  ground black pepper
  • 1 lb.  green cabbage, chopped or finely shredded (9 cups)
  • 2 medium  carrots, finely shredded (1 cup)
  • 1 cup  shredded kohlrabi, jicama or radishes*
  • 1 cup  snipped Italian (flat-leaf) parsley

1.  For dressing, in a medium bowl combine mayonnaise, vinegar, sugar, celery seeds, salt, and pepper. Set aside.
2.  In a 4-quart bowl combine the cabbage, carrots, kohlrabi, and parsley. Stir in the dressing; mix well. Cover and refrigerate until serving time, or up to 24 hours. Serve with a slotted spoon.

Photo's 6/28/11

June 28th, 2011
CSA Boxes lined up to be packed

CSA Boxes lined up to be packed

Jackie and Laura washing lettuce in the large <a href=nbso online casino reviews stainless steel tank” width=”150″ height=”150″ />

Jackie washing lettuce in the large stainless steel tank

Rufus mulitasking

Rufus mulitasking

mmm can

mmm can't wait for carrots

Happy Cabbage

Happy Cabbage

Garlic Scape

Garlic Scape in it's natural habitat


Shakin' the Mulberry Tree!