Pickup, 7/20/10

Nom nom nom! This week:

--tons of chard, fresh onions, beets and cucumbers!
--the advent of tomatoes!
--more carrots! and three different kinds of cabbage!
--beans, beans they're good for your heart, the more you eat, the more you post recipes to this blog.

Speaking of which!

I am wicked excited about this recipe, culled from 500 Treasured Country Recipes*, "Slaw" section:

Zucchini Slaw
1 med zucchini, 1 medium carrot, 1/2 head cabbage (red or green) and some other things that, because they weren't in our farm share I'm going to ignore and substitute more carrot and some fresh onions.

Julienne the zucchini and the carrot; render the cabbage into shreds. Chop the onions.

Mix with 1/3 c olive oil (which sounds high to me), 2 tbsp lemon juice (which sounds low) 1 tsp Dijon mustard (Josh don't read that part), salt and pepper.

Nom.

It's true this is not exactly how the recipe reads in my book, but it's a good book, and I've had it for like, ten years, and it was $3 at Costco. It pulls its weight.

Now, the chard has already been spoken for by the house rabbit committee (via the world's eariest stampede) and I have a brilliant idea for tomatoes/cilantro/onions. (Hint: pico de gallo).

Also, there needs to be more raita, because oh yes please.

Dinner's what you make of it.

Next time: pico de gallo with picos of the gallo in action. Promise.