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.

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.

Roasted Tomato and Spring Onion Quiche

Here's a quiche I made using a variation of Rachel Ray's recipe for roasted tomatoes and doctoring a basic quiche recipe. I used cherry tomatoes and added some of the spring onions from the share and they both turned out sweet and smoky--a great addition to a quiche. Can't wait for the "real" CSA tomatoes later in the season so I can experiment with this recipe some more.

Pie crust, frozen or home made
4 eggs
1/3 c. plain yogurt & 1/3 c. milk
1 c. cheese, grated or combination of cheeses (optional)
FILLINGS:
Approximately 1 c. roasted tomatoes and spring onions (see header)
parsley (optional)
Whip eggs until fluffy and add milk. Stir together and add filling mixture. Sprinkle cheese over bottom of pie crust and fill with egg-milk mixture. Bake at 375 degrees 35 to 40 minutes. Top will be golden brown. Allow to cool some before cutting.