The CSA farm where we get our box of produce each week during the summer, Fort Hill Farm, is very good about including recipes for how to use the bounty. Getting a big box of vegetables sounds great, especially when you eat as many as we do, but it can be intimidating to keep up with two stuffed crisper drawers and loaded refrigerator shelves.
This week the Fort Hill Farm newsletter included instructions for something called "clean-out-the-fridge slaw." We followed the recipe somewhat, but the beauty of it is that you can substitute pretty much anything you've got. We managed to put a slight dent in our surplus.
Here's what we used:
4 small turnips
6 smallish carrots
1 small red onion (or 5 radishes)
1/2 red cabbage
1/2 white cabbage
Coarsely grate all the vegetables, then mix them together in a big bowl.
1. Dissolve 1 T. sugar in 1 T. water, then mix with 1 T. cider vinegar.
2. Add enough mayonnaise (or Vegenaise) to achieve the consistency you want (we used about one cup).
3. Add 2 T. dried dill, or 3 to 4 T. fresh dill; 2 t. celery seed; and salt and pepper to taste.
Toss the dressing with the veggies, cover, and chill for a hour or more.
Serves at least six. We had it with fish, but this slaw works with everything from barbeque to burgers to poultry—or, of course, tofu or veggie dogs.