CSA Week #14, and Warm Cabbage, Apple & Onion Slaw
This week’s share was as colorful as always, maybe even a bit more so than usual, and I was delighted to find inside our box (a) a perfectly round, heavy, bowling-ball sized watermelon; (b) baby golden beets!; and (c) a return appearance of rainbow chard. Regarding the chard, we still have a lot of it growing in our garden, so it’s not like I’m particularly chard deprived, but I just love it so! We eat it sauteed, chopped into ribbons and tossed raw in salads, cooked and mixed into all varieties of dishes, and I’ve been blanching and freezing extra chard in vacuum sealed bags.
So, the share this week included:
- rainbow chard
- baby golden beets
- watermelon (sugar baby?)
- yellow squash
- salad greens
Really, this whole CSA share is just such a joy. I found out this week that we’ll continue to get vegetables into the early weeks of November (weather permitting), which is even longer than I was expecting, and makes me giddy to think of what winter squash/pumpkins/fall produce might be awaiting us! The farmers have done a really excellent job planning produce for the shares: it seems like they space things out so we’re not inundated with any one vegetable each week, we seem to get a steady supply of staples like onions, garlic, and greens, and there’s always interesting variety with the rest of the share…I really admire that, as I know it’s not an easy task. Heck, I have a tough enough time staggering things in our small kitchen garden so everything doesn’t come in at once — see above chard example — so I can’t imagine how much planning must go into providing for all the shareholders.
I really appreciate the fact that they’ve been giving us a steady supply of onions and garlic each week, since those are pantry staples that I cook with all the time. One of the ways I put the onions to use recently was in this warm cabbage, apple and onion slaw.
Apples are finally arriving at the farmer’s market here (wheeeee!) and I had two petite red cabbages from our share and our garden, sitting in my fridge, waiting to be used…as I was hunting for ways to use them, I came across a delicious-sounding idea in Chez Panisse Vegetables.
You quickly saute some thinly sliced onions and apples together until they’re just starting to soften.
In goes the cabbage, but only for a short time; you want to retain some of its crunch and sweetness. Douse it with a splash of cider vinegar and a small pinch of sugar, and brighten it up at the end with some fresh chopped parsley…
…it was a delicious side dish for a cool early autumn day here. Plus, since I’m such a sucker for color, I love the bright purple against a white bowl, or spooned onto a white plate!
Warm Cabbage, Apple & Onion Slaw
Adapted from Chez Panisse Vegetables
1 medium or 2 small heads of purple cabbage, thinly sliced as you would for coleslaw
2 apples, peeled, cored, and thinly sliced
1 medium onion, halved and thinly sliced
a splash of cider vinegar
a pinch of sugar
salt and pepper to taste
a small handful of chopped fresh parsley
Heat a little oil in a large wide skillet over medium high heat. Add the sliced onion and cook until softened, translucent, and just starting to brown a little. Add the apple slices and cook another minute or so. Add the thinly sliced cabbage along with a splash of cider vinegar, a little water (about 1/4 cup), and a small pinch of sugar. Cook just until the cabbage is softened a little but still retains most of its crispness. Stir in the chopped parsley and season to taste with salt and pepper. Serve warm or at room temperature.