We will be at the Hillsdale Farmers’ Market this Sunday, 7th of February. The market opens at 10:00 AM.

This has been the year of the rutabaga. The white rutabaga is delicious raw as well as cooked. Our friend Kathrine Deumling provided us with the following recipe.

Winter Slaw

This “slaw” was a true “cook with what you have” invention the day of class upon discovering that there was no chard or collard greens at the farmers’ market (for the above-mentioned recipes). There were beautiful cabbages, rutabagas and carrots. Quantities are definitely approximations and please feel free to substitute other veggies or omit certain ones. Turnips instead of rutabagas, etc.

½ a small to medium green cabbage (red would be fine too)
2 medium carrots
½ very large rutabaga or several small ones
2-3 greens onions (scallions), thinly sliced
handful of cilantro, roughly chopped

Dressing:
Juice of 1 lime or lemon
1-2 tsps. Dijon mustard
1-2 Tbs mayonnaise
1 – 2 tsps. Ground cumin
pinch of chili flakes
salt
pepper
3 Tbs olive oil

Thinly slice the cabbage, grate the carrots and rutabaga and put in large salad bowl. Add scallions, cilantro. Mix all dressing ingredients well and pour over vegetables. Mix well. Let rest for 20 min — 1 hour to soften the vegetables and let flavors meld. Adjust seasoning.

Katherine Deumling
www.cookwithwhatyouhave.com

Here is what we we will have this week:

Freshly Dug and Harvested:

Mixed heading type chicories:

We will have bags of loose leaves and whole heads.

Rutabagas, Gobo, Parsnips & Hamburg Parsley

Storage vegetables:

Sweet Potatoes, Winter Squash

Dry Goods:

Dried peppers:

Aci Sivri and Joe’s Long Cayenne.

Dry Beans:

Corn:

Roy’s Calais Flint and Amish Butter meal

Popcorn


Carol and Anthony Boutard
Ayers Creek Farm