First Day of Summer!
1 bunch of carrots, 1 head of "Early Jersey Wakefield" cabbage, 1 bunch of red onions, 1 pound of snap beans, 2 pounds of cucumbers, 1 1/2 pounds of red new potatoes.
everything in the fridge. If you want to use the onion tops, do so in the 1st couple days while they are fresh. Carrot tops should be removed from the carrots if you're going to keep them more than a few days.
Early Jersey Wakefield is an heirloom cabbage variety. It is known for its conical shape and tender, sweet flavor. It makes great coleslaw or sauerkraut.
A Coleslaw Recipe
1 head of cabbage
1 small red onion
a few sprigs of cilantro or dill
juice of 1 lime
2 to 3 teaspoons of white wine vinegar
1/3 to 1/2 cup extra-virgin olive oil
salt and pepper
Tear off and discard outer leaves if wilted. Quarter the head and remove the core. Slice the quarters crosswise into thin strips. Slice the onion lengthwise as thin as possible. Coarsely chop the herb(s).
Combine all the vegetables in a large bowl and toss with the lime juice, vinegar, olive oil, and salt and pepper. Taste and, if necessary, add more vinegar, salt and pepper. Serve at room temperature.
Green Bean and New Potato Salad
1 pound green beans
1 pound of new potatoes
1 red onion
3 tablespoons red wine vinegar
salt and pepper
3/4 cup extra-virgin olive oil
Wash potatoes and cut into chunks of desired size. Boil until just fork tender. Remove from water and place in a bowl. Drizzle 1 tablespoon of the vinegar over the potatoes and set aside.
top and tail the beans, and parboil them in salted water until tender. Drain and immediately spread them out to cool.
For the vinaigrette, peel and dice the onion fine and put in a bowl with the remaining vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust with more vinegar or salt or pepper, as needed. Toss the potatoes in with the vinaigrette; this can sit for awhile. Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette.
The salad can be tossed with dill, basil, parsley, or hyssop.
adapted from Chez Panisse