Momma Whatley's Sweet Radish Apple Slaw Recipe

In a large mixing bowl, combine:
1 Tbsp lemon juice
1 Tbsp cider vinegar
1 tsp honey
3 Tbsp mild flavored oil such as grapeseed or sunflower oil
1 Tbsp finely chopped onion or 2-3 Tbsp finely chopped shallot
2-3 Tbsp finely chopped parsley
Optional - 1 Tbsp finely chopped ginger

Shred with food processor with shredding disk (larger holes) or the largest holes on a box grater:
6 small winter radishes (or larger equivalents!), peeled and trimmed
1 large carrot, peeled
1 or 2 crisp apples, peeled and cored (the apple could be chopped up instead of shredded if you prefer, which is how I do it for bigger bites of apple)

Toss all ingredients together. Season with salt and pepper to taste. Cover and chill for an hour before serving.

Chef Ali's Peanut Noodles with Asian Slaw

Chinese Cabbage

Long, pale and frilly Chinese cabbage is mainstay throughout Asia. Left raw it adds crunch to a salad or slaw, sautéed it adds texture to a stir fry and slowly braised it soaks up flavors becoming a beautiful vehicle for flavor. Here are 3 recipes one for each incarnation.

Peanut Noodles with Asian Slaw

I LOVE this dish for a potluck it can be served warm, room temperature or cold straight from the fridge (actually it’s a fabulous thing to find in your fridge when rummaging through looking for a midnight snack). If you have a peanut sensitivity substitute tahini for the peanut butter, and toasted sesame seeds for the peanuts. This works well with many types of pasta from soba noodles to rice noodles to angel hair, it is especially fantastic with fresh Chinese egg noodles if you can find them.

Asian Slaw

This slaw can hold its own as side dish with sticky ribs, teriyaki salmon or shrimp, on top of any sort of fish especially tuna or pan fried haddock. It makes a terrific addition to sandwiches and a fun refresher with sriracha spiced chicken wings. It works well with anything spicy, sticky or fatty.

Ingredients

• 3 cups Chinese Cabbage, sliced into thin ribbons (julienne)
• cup red bell or horn pepper, sliced into thin ribbons, ribs and seeds removed
• 2 scallions sliced thinly
• ½ cup grated carrot
• 1 whole Asian pear cut into matchsticks (sub apple or jicama if there is no Asian pear available)
• 1 tsp grated fresh ginger
• 1 tbsp. sugar
• 1 tsp kosher salt
• ¼ cup rice wine vinegar
• 1 tbsp. neutral oil (vegetable, canola or grapeseed or peanut)
• 1 tsp sesame oil
• Juice & zest from 1 lime
• 1 cup cilantro leaves

Recipe:

1. Place the cabbage in a large bowl
2. ix together salt, ginger and sugar
3. Rub the salt/sugar mixture into the cabbage and let sit about 10 minutes
4. Add remaining vegetables
5. Whisk together the oils, lime juice & vinegar
6. Let sit at least 15 more minutes or overnight
7. Toss cilantro leaves in right before serving

Other things you can add: Slivers of ripe mango, slivered of under-ripe mango or papaya, julienned daikon radish, julienned jicama, julienned broccoli stems, Thai basil leaves, fresh mint leaves, bean sprouts, pea shoots or slivered snow peas (raw or blanched)

Peanut Sauce

• 1 small clove garlic, chopped
• 1 tbsp. minced or grated fresh ginger
• 1 tbsp. dark soy or tamari
• ½ cup peanut butter
• 1 tsp sesame oil
• ¼ cup orange juice
• 1 tbsp. rice wine vinegar
• 1 pinch red pepper flakes

1. Put everything in a blender or food processor and blend until creamy
2. aste and adjust seasoning to your liking, you may like it saltier or sweeter or find you like more acid or spice

Putting the dish together

• 1 pound noodles of choice
• ½ cup chopped salted roasted peanuts or toasted sesame seeds

1. Boil the noodles in salted water according to package instructions
2. Before draining the noodles set aside ½ cup of the pasta water
3. Drain noodles and set aside in large bowl
4. Whisk reserved hot noodle water in to the peanut sauce
5. Add sauce to noodles and using tongs gently turn the noodles in the sauce about 20 times until all the noodles are covered in sauce
6. op with slaw and peanut right before serving.

You can make this a more substantial meal by adding cooked shredded chicken or some bits of firm tofu or cooked shrimp, pork or beef.

Jenn's Honey-Pickled Red Onions

Delicious on a spinach salad or a panini sandwich!

From Jenn Legnini of Turtle Rock Farm

Ingredients

2 pounds Red Onions, sliced ¼” thick
1 ½ cups water
1 ½ cups red wine vinegar
¼ cup honey
2 Tbsps black peppercorns
1 tsp salt

Recipe

1. Bring water, vinegar, honey, peppercorns and salt to a boil.

2. Pour over sliced onions.

3. Refrigerate overnight.

Option: Can in pint or half-pint jars, leaving ½” headroom. Process in boiling water bath for 10 minutes.

Fresh Cabbage Salad

I learned this recipe from a friend during my first farming apprenticeship. It's an excellent way to use some storage cabbage and to have a seasonal (light) green salad in the middle of winter. Cabbage is chock full of vitamin C and other good nutrients, and is extremely tasty when prepared well. Hope this recipe will help convince the cabbage skeptics in your house!

Ingredients
A medium-sized cabbage (about 2.5 lbs - OR, 2.5 lbs of a larger cabbage)
Parmesan cheese, about 1 cup grated
Salt, to taste
Olive oil, to taste

That's it!

Recipe
1. Grate 2.5 lbs of cabbage (it will make about 4-5 cups of shredded cabbage). You can also shred it in a food processor.
2. Grate Parmesan cheese and mix into grated cabbage. Add cheese to taste - 1 cup grated is about how much I use to for 4 cups of shredded cabbage.
3. Drizzle with a few tablespoons of olive oil.
4. Mix well, and add salt, more olive or more cheese to taste.
5. Enjoy!

Russian Carrot Salad

This is a favorite of ours. Carrot salads are usually sweet; this one is sweet and pungent and delicious. It is also a great fresh salad from winter storage vegetables.

Russian Carrot Salad

• 4 medium-large carrots
• 2-4 cloves garlic AND your favorite mayonnaise OR garlic aioli (recipe below)
• Salt and pepper to taste

Grate the carrots using a medium-large grate. Mince the garlic. Mix the carrots and garlic with enough mayonnaise to lightly coat the vegetables (or depending on your preference for mayonnaise). If you are making the aioli, mix the carrots with one recipe of aioli.

Aioli (from Alice Waters' The Art of Simple Food)

2-3 garlic cloves, peeled
Salt, a pinch or to taste
1 egg yolk, separated into a mixing bowl
1/2 teaspoon water
1 cup olive oil

Pound the garlic in a mortar and pestle with the salt. If you don't mind larger chunks of garlic you can just mince it. Add half the garlic and the water to the egg yolk. Now comes the fun part:

Mix well with a whisk OR an electric mixer. Start to dribble the olive oil into the egg yolk mixture, whisking or mixing constantly. Keep dribbling, a little at a time, until the mixture thickens, gets lighter in color, and becomes opaque. Then you can add the oil faster, still whisking or mixing until you have added all the oil. You can add more salt, garlic, lemon juice or vinegar to taste.

Note: if you use extra virgin olive oil, the mixing process releases some of the bitter compounds in EVOO, so if you don't want that flavor, use other oils (like safflower oil) in combination or as a replacement.

Note 2: if you use duck eggs, which have larger yolks, you may need to add a little more oil to reach the desired consistency.