There are few things more enjoyable than discovering the surprises contained within the CSA (Community-Supported Agriculture) box that gets delivered to my doorstep every other Wednesday morning. Sometimes the farm box people (It's Organic!*) like to add less-common vegetables, like jicama, or fennel, so those aren't always used when they're at their freshest. But rarely does food go to waste in this household (because I don't want to be another person contributing to the 30-40% of good food that's thrown away, 97% of which end up in landfills, when 50 million people in America lack food security). Thus, I like to go through the fridge and pull out things that might be going bad pretty soon, make them small with my wonderful Wüsthof santoku knife, and add appropriate seasonings.
Today's creation came right from the CSA box's one-page recipe suggestions/food-storage information sheet.
Fennel, Carrot, & Pear Slaw
(Serves 2-3 as a side dish)
Dressing:
½ cup plain yogurt
2 T(ablespoons) white wine vinegar (I used 1 T rice wine vinegar & 1 T home-made apple cider vinegar (ACV))
2 T fresh tarragon, chopped
½ t(easpoon) celery seeds
¼ t coarse salt
Stir everything together in a small bowl or jar. Set aside.
Salad:
1 fennel bulb, sliced into thin strips
1 large carrot, cut into match-stick-sized pieces (or, cut into little cubes, or grated, or mandolin'd, or...)
1 large, ripe pear, cut into 1-inch-ish cubes
Add the chopped things to a bowl. Pour the dressing over the mixture and toss with a spoon, or I think tongs would work, too.
If you want it to be extra flavorful, cover it and put it in the fridge for at least an hour. Serve with whatever you want, maybe delicious house-made brats from the Sacramento Foods Co-op and crusty bread!
Bone ape tit!
*If you decide to try It's Organic for yourself, please list me as a referral! You get a $5 lifetime discount, and I get a free box! Everyone wins! Thank you in advance. <3
Today's creation came right from the CSA box's one-page recipe suggestions/food-storage information sheet.
Fennel, Carrot, & Pear Slaw
(Serves 2-3 as a side dish)
Dressing:
½ cup plain yogurt
2 T(ablespoons) white wine vinegar (I used 1 T rice wine vinegar & 1 T home-made apple cider vinegar (ACV))
2 T fresh tarragon, chopped
½ t(easpoon) celery seeds
¼ t coarse salt
Stir everything together in a small bowl or jar. Set aside.
Salad:
1 fennel bulb, sliced into thin strips
1 large carrot, cut into match-stick-sized pieces (or, cut into little cubes, or grated, or mandolin'd, or...)
1 large, ripe pear, cut into 1-inch-ish cubes
Add the chopped things to a bowl. Pour the dressing over the mixture and toss with a spoon, or I think tongs would work, too.
If you want it to be extra flavorful, cover it and put it in the fridge for at least an hour. Serve with whatever you want, maybe delicious house-made brats from the Sacramento Foods Co-op and crusty bread!
Bone ape tit!
*If you decide to try It's Organic for yourself, please list me as a referral! You get a $5 lifetime discount, and I get a free box! Everyone wins! Thank you in advance. <3