“Weeds are the things that choose to be persistent despite the reality that they’re going to get pulled.” -Craig D. Lounsbrough
Weeds and I have a lot in common. Persistence is one of my strengths. I am not necessarily good at anything, but I am persistent. Weeding is one of those things that takes persistence. If you leave them a week, it will take a month to pull them out. So I try to keep up….
This week’s blog is short and sweet. Being persistent is tiring!
Farm News: Our resident black snake is back. Funny how she seems like part of the family now. I always am glad to see her in the spring….the hens not so much. They did not lay many eggs her first day back. Better today.
What’s in the bucket? Napa Cabbage, red, white and blue potatoes, iceberg lettuce, kohlrabi, mustard greens or collard, maybe a summer squash
Carrot, Cabbage, and Kohlrabi Slaw With Miso Dressing Recipe
Ingredients
- 1 tablespoon grated fresh ginger
- 1 shallot (chopped)
- 2 tablespoons white or yellow miso paste
- 2 tablespoons vegetable oil (or canola or other neutrally flavored oil)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoons water
- 2 cups finely shredded cabbage
- 6 large carrots (peeled and cut into very thin matchsticks, or shredded)
- 1 kohlrabi (peeled and cut into very thin matchsticks, or shredded)
- Garnish: toasted sesame seeds
Steps to Make It
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Gather the ingredients.
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In a food processor fitted with the metal blade, add the ginger, shallot, miso, oil, vinegar, soy sauce, and sesame oil. Pulse until well combined. Add the water and puree until nicely blended.
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Combine the cabbage, carrots, and kohlrabi in a large serving bowl. Drizzle over about 3/4 of the dressing and toss. Add more dressing if needed.
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Refrigerate to serve chilled or enjoy room temperature.
Happy eating and thanks for buying local food from Circle S Farm