Picture this: It’s Thursday. You’ve gone on a buying spree at the farmers’ market on Wednesday and the refrigerator is full of fresh, locally grown vegetables. Suddenly, you remember that you pick up your CSA share on Friday and more vegetables will be coming into the house! Oh no! What will we do to make room?
I don’t know what you would do, but I would make up a recipe.
This very scenario occurred last week on the Homestead and I had to make up a recipe fast. It had to be something I would eat, that wouldn’t take up much room in the refrigerator and that used the following:
- a kohlrabi
- a bunch of small beets
- a bunch carrots
- two small cabbages
- Optionally, it could be something that is good topped with Colorado goat feta.
I had some garlic infused olive oil and some garlic scapes handy too.
In my panic, I remembered to be inspired by the Flying Carrot. They had made a lovely slaw to go with their quinoa patties the week I interviewed them.
I pulled out a funny little machine called a Spiralizer.
There is a story behind this Spiralizer thing. My mother sent it to me back in December. She has one and has been enjoying making vegetable noodles with it. Every week, we had this conversation:
Mom: “Did you use the Spiralizer?”
Me: “Not yet. Wait until summer.”
Sure enough, the conversation changed as soon as zucchini season began.
Me: “That Spiralizer thing is great! I made six pounds of zucchini noodles this week and froze them!”
Mom: “Why do you have so much zucchini?”
Why DO I have so much zucchini? That’s a topic for another post.
I spiralized all the crunchy vegetables. These beets are raw and unpeeled. Who knew we can eat raw beets?
Once the vegetables were in pieces, I chopped up two garlic scapes and added them to the mix.
Now … how would I pickle it?
I mulled over the best way to make the slaw tart and soften the vegetables. Do you remember the fermented pickle recipe? It’s water, vinegar and salt. The proportions are important when you’re fermenting vegetables since you need the salt and vinegar to suppress bacterial growth until the fermentation is far enough along to handle it. I didn’t ferment this slaw, but the basic principle applied. I could put water, vinegar and salt into a jar, along with the vegetables. The salt draws more water out of the vegetables and allows the flavors to seep in.
A day later, the flavors had melded nicely.
Slaw in a Jar
(Note: Remember, I’ve made this recipe up. You can use more or less of anything or add vegetables and spices. There is nothing sacred about my cooking.)
1 medium kohlrabi
4 medium carrots
5 medium beets
2 garlic scapes
2 cups shredded cabbage
Shred, chop or spiral cut the vegetables into small pieces. Mix together. Stuff into two quart jars or one half gallon jar.
Mix 1/2 cup of apple cider vinegar, 1 tablespoon of salt and 1.5 cups of water. Stir until the salt is dissolved and pour it over the vegetables. It should come to about the halfway point in the jars. Let it sit in the refrigerator overnight and shake it gently every few hours. The vegetables will relax a little as it marinates and the water they release will bring the liquid up higher.
Mix in a little garlic infused olive oil and serve with goat feta!
© 2014 Hungry Chicken Homestead
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