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Posts Tagged ‘cabbage’

Cole slaw has the refreshing flavor of summer, but the cabbage that makes up most of cole slaw is primarily a winter vegetable here (although I do get it to keep growing all summer with careful planting placement).  On warmer winter days, cole slaw with pulled chicken barbeque feels like a summer picnic, although slaw is plenty tasty as part of a good vegetarian meal too.  The colors can be bright enough to attract the pickiest kids.  Cole slaw can also be incredibly frugal.  And the fresh veggies are really healthy–just keep the dressing light!I made this cole slaw from all-local, organic vegetables either from our own garden (the peppers via the freezer) or from Conway Locally Grown.  You can vary quantities and ingredients depending on what you have on hand, but this slaw contains

  • thinly sliced green cabbage
  • thinly sliced red cabbage
  • grated carrots
  • grated colorful radish
  • thinly sliced roasted red pepper

I find that it’s easiest to slice the cabbage thinly if I begin by cutting a wedge out of the head and then cutting off the wedge instead of the whole head.

The dressing is what really changes slaw’s flavor.  I like to make mine with leftover pickle juice.  For a frugal, delicious sweet, sour, creamy dressing, I use mayonnaise mixed with bread-and-butter pickle juice.  You could use any sweet pickle juice.  If you are serving the slaw with salmon, try using dill pickle juice.  It won’t be sweet, but it’ll be tasty.  (You may want to increase the ratio of carrots to increase sweetness.)  If you want an Asian flavor, try using pickled ginger juice.  Here’s the basic measurements I use as a foundation.  You may want to add a little more of one of the ingredients after you taste the mix.

  • 1 tablespoon real mayonnaise
  • 1 teaspoon pickle juice

Start light with the dressing.  You can always add more later!  Enjoy.  My husband likes to put his slaw on barbeque sandwiches.  You might like it that way too.

Copyright Ozarkhomesteader 2010.  Short excerpts with full links to Ozarkhomesteader are welcome!

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Watch this site for an upcoming post on using grow tunnels to protect your cool-weather-hardy veggies from freezing temperatures.  I’d be posting full details now, but I just got finished putting my tunnels on my broccoli and cabbage and now need to make dinner with what’s left of warm-season eggplant and tomatoes.  🙂

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I noticed that someone found this site after searching for organic controls for the little wormies that attack broccoli, cabbage, kale, brussels sprouts, and cauliflower.  These little wormies are actually caterpillars, but I don’t care what they’ll turn into when they attack my veggies.  I begin by smooshing (yes, it’s a technical term, like wormies, buggies, and veggies) the caterpillars I can see.  Next, I apply an organic control.  Your best solution is to use Bacillus Thuringiensis, commonly known as BT.  It is easiest to find in the form of Dipel Dust, but you need to check the Dipel Dust carefully to make sure that it is organic, as not all Dipel Dust carrying agents are.  BT will kill the bad bugs but only the bad bugs because it’s a  bacteria with limited impact.  I dust on BT with a food strainer that I use  exclusively in the garden.  Of course one of the great things about winter gardening is that if you wait a few weeks, frost will reduce your buggie, wormie problems.  Happy organic gardening!

Broccoli

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