Two Feet in the Dirt

Fall is definitely in the air around the farm. Last week, we tilled in a huge chunk of the spring beds and put down a winter cover crop of rye and vetch, which the very rainy weather over the last few days has already helped to germinate. The fall spinach in the hoop house is putting on it’s first true leaves and the last bed of outdoor salad mix is beginning to grow in the field. As the weather cools and the days grow shorter, more and more fall crops are appearing on our market table. Last week marked the first harvest from both our broccoli and cabbage plants. Cabbage has always been one of Mike’s favorite crops (and foods), but it took me a while longer to warm up to it. However, a few years ago my brother made cole slow for Christmas dinner and I became a cabbage convert! With cabbage, carrots, and onions all available from us for the next several weeks, now seemed like a perfect time to share the recipe. And you can even substitute kale for all or some of the cabbage if you want to mix it up!

Check out the recipe and our full harvest list below.

Farmers Katie & Mike

Sam’s Cole Slaw

• 1/2 cup mayonnaise 
• 1 cup yogurt
• 1 Tbsp lemon juice
• 1 Tbsp cider vinegar
• Celery seed, salt, and pepper to taste
• 1 head cabbage
• 1/2-3/4 cup shredded carrot
• 1 small onion, sliced very thin

In a small bowl, combine the mayonnaise, yogurt, lemon juice, vinegar, celery seed, salt, and pepper and mix well. Remove the core from the cabbage and cut the rest of the cabbage very thin with a knife or in the food processor with the slicing disc. Mix together the cabbage, carrot, and onion in a large bowl, then mix in the dressing. Let sit in the fridge for about 1-2 hours (or eat immediately, as we tend to do!)

This week at the market:

• Salad mix
• Baby kale
• Arugula
• Scallions
• Radishes
• Cabbage
• Broccoli
• Salad turnips
• Rainbow chard
• Kale
• Collard greens
• Delicata squash
• Acorn squash
• Eggplant
• Sweet peppers
• Garlic
• Onions
• Potatoes
• Carrots
• Beets