Week #11

This week’s half share includes: salad mix, sweet peppers, a jalapeño pepper, eggplant, onion, zucchini, napa cabbage, tomato, purple potatoes, and purple cabbage.

Sweet peppers are so amazing in so many different dishes. This Friday we just couldn’t cook hot things for lunch, so we whipped up a delicious salsa with the sweet peppers, tomatoes, jalapeño, cilantro, and salt (and, yes, even some sweet corn from PFC). This salsa goes well with anything from tortilla chips to tacos to fish dishes. Pair it with some yummy coleslaw and you’re set for an easy meal. I like to use maple syrup or honey instead of sugar and some mustard instead of the celery seed gives it that extra zing I enjoy. You really don’t need any other veggies to make coleslaw delicious, but shredding some zucchini may give it a nice texture. Napa cabbage and your regular head lettuce are both great options for coleslaw. Napa cabbage can also made for a great salad base or “shredded lettuce” substitute for tacos.

Preserving cabbage is simple. It is a long-lasting vegetable. Store it in your refrigerator as it is or if you’d like to use part of the head, simple place the remainder in a plastic bag and store like that. You can shave off any older looking bits when you want to use it next.

A fun addition to this week’s share is the purple potato! Just as delicious as a regular potato and quite a conversation piece, we recommend it any which way. Wishing you all lots of fun and colorful dishes with the veggies this week!