Turns out we were well prepared for the (not-so-believable) winter with our CSA and the robust stock of greens, squash and other storage crops I managed to tuck throughout the kitchen. Heck, we still have frozen blueberries and shelves laden with last summer’s fruit preserves. The spring greens are in, and my mind is drifting from hearty food to sprightly spring dishes. So, I’m quickly cleaning out the refrigerator drawers, the bushel baskets of squash and other creations stocked in the freezer.
I assure you, with a CSA, you’ll be facing the same dilemma! It will be very difficult to shop at the supermarket again, and hopefully you won’t have to before Spring goods become available. If you do, however, look for locally produced greens to hold you over. “Hydroponic” farms are popping up, especially in cities, to help keep us freshly fed. I picked up romaine from Finger Lakes Fresh the other day; it’s for sale both at Wegmans and the Coop – good sign!
Sweet Cabbage & Turban Squash Slaw
A savory pairing to any dish. Turban squash is one of my favorite varieties, and one of the best storage squashes. Try over quinoa or rice, or hand-in-hand with braised brisket.
- Yield: 5-6 servings 1x
- 2 tablespoons butter
- 1/4 cup raisins, regular or golden
- 1 yellow onion, sliced
- 1 turban squash, sliced thinly or shredded
- about 1 quarter green cabbage, or two cups shredded cabbage
- 1/3 cup apple cider vinegar
- 2 tablespoons red wine, recycled from whatever your drinking this week
- 1 tablespoon agave syrup
- In a medium saucepan over medium heat, melt the butter.
- Add the raisins and stir, coating with butter.
- Add the onions and stir. Cover with a lid for five minutes so they sweat. When you remove the lid, if they aren’t translucent already, keep stirring until they are.
- Add the remaining ingredients and stir well.
- Cover with a lid and cook for about 25 to 30 minutes, until the cabbage is fully cooked (taste – you’ll know!)