Acadia's Peach Cole Slaw

I had another large head of cabbage to contend with this week, so I decided to make another cole slaw, but with a twist. I added in some local peaches and some other ingredients from the share (zucchini, spring onions and one jalapeno pepper). With the addition of a creamy dressing mostly made of yogurt and some walnuts and raisins, it reminded me of a cross between a Waldorf salad and a sweet cole slaw. I hope you try making my special recipe and enjoy it!

Combine the following ingredients in a large bowl:
1/2 head of cabbage, diced
2 or 3 peaches, diced
1 yellow zucchini, shredded
1/2 green zucchini, shredded
2 carrots, shredded
1/2 to 1 jalapeno (to taste)
2 spring onions, diced (heads only)
1/2 c. raisins
1/2 c. chopped walnuts, toasted

In a separate bowl, combine the following ingredients for the dressing:
3/4 cup plain yogurt
1/4 c. mayo
4 T. apple cider vinegar
2 T. agave nectar
juice from 1/2 lemon
white pepper and salt to taste

Pour dressing over cole slaw ingredients and toss to coat completely. Refrigerate for at least an hour to marinate.

Last Night's Dinner

It's always easy to throw together a quiche and a salad for an easy Sunday night dinner. I keep frozen pie crusts and plenty of eggs on hand just for this reason. Last night, I made a quiche using broccoli (frozen from a previous week's share), zucchini from this week's share, some Vidalia onion and garlic scapes. Here's my simple recipe, along with one for a salad of cucumber (from the share) and tomatoes I picked up at Eastern Market this weekend (our share tomatoes aren't in yet).

EASY BASIC QUICHE
Pie crust, frozen or home made
4 eggs
2/3 c. half & half/milk or 1/3 c. plain yogurt & 1/3 c. milk
1 c. cheddar cheese
FILLINGS:
1/2 c. chopped broccoli
1/2 c. chopped zucchini
1/4 c. onion
1 garlic scape, finely diced

Preheat oven to 375 degrees. Whip eggs until fluffy and add milk. Meanwhile, saute filling ingredients in olive oil in a pan on medium heat, adding salt & pepper to taste. Add filling mixture to the pie crust and then add egg mixture. Sprinkle cheese over the top and season with salt and pepper. Bake at 375 degrees 35 to 40 minutes. Top will be golden brown. Allow to cool some before serving.

TOMATO CUCUMBER SALAD
1 whole cucumber
1/2 yellow tomato
1/2 red tomato
dressing: balsamic vinegar (about 1/3 c.), olive oil (about 1/4 c.), pinch of thyme and dill, salt and pepper
Place chopped veggies in a bowl. Combine dressing ingredients and toss with veggies. Refrigerate for 30 min to an hour before serving. Note: This recipe would be delicious with the addition of a hard cheese such as feta or blue cheese.

Roasted Turnips, Sweet Onions and Zucchini

I never know what to do with turnips, so I just decided to roast them this week, along with some other yummy veggies from our share. They turned out pretty well, but weren't as delicious as the sweet and sour cole slaw, which was a huge hit! Here's my recipe for the roasted veggies:

3-4 lg. Asian white turnips, 1/2 inch dice
3-4 garlic scapes, cut into 2 inch pieces
2 large yellow zucchinis, 1/2 inch dice
5-6 spring onions tops, cleaned and halved
1/4 c. extra virgin olive oil
1/2 t. thyme
salt & pepper to taste
Line a baking sheet with aluminum foil and spread veggies and garlic scapes evenly over the pan. Add olive oil and seasonings on top. Roast for 35-40 minutes at 375 degrees until turnips and zucchini are tender but not mushy. Serve hot or cold.