Hi everyone:
Slowly I’m feeling for you who have food allergies or children with them. Never before was I aware. We went to a birthday party where my poor toddler son had to watch all the other kids eat pizza while he munched on snack foods. He has snuck forbidden foods when I turn my head for a second, or from relatives that are equally oblivious to the presence of gluten and milk in virtually everything prepackaged. I think the new dietary restrictions may be helping, though it’s early to tell. Eating well is sure not about instant results. At least I have a fresh start with my two young kids- as many of you do. I’m already noticing the benefit of an added sensitivity to others’ dietary needs. Now I can offer guests alternatives and leave the welcome mat open a little wider.
I hope everyone feasts this weekend with gratitude for the abundance we all enjoy and the others around your table. When you’re doing dishes for a gazillion people, grab a partner, reminisce a little, and remember, each dish represents someone dear to you whose company you have for another year.
Half Share
- spinach
- chinese cabbage
- pumpkin
- pepper or delicata squash
- assorted sweet peppers
- assorted beans
- sage (great for adding savory flavour to stuffing)
- carrots
- radish
- green leaf lettuce
Whole Share
- spinach
- chinese cabbage
- pumpkin
- pepper or delicata squash
- assorted sweet peppers
- assorted beans
- sage (great for adding savory flavour to stuffing or roasted veggies- see recipe below)
- carrots
- radish
- green leaf lettuce
- rainbow carrots
- garlic chives
- eggplant
- green kale
- grape tomatoes or cucumbers
- red beets
- sugar snap or snow peas
Recipes
Spicy Asian Slaw With Napa Cabbage from www.cookincanuck.com
A twist on classic slaw- could be tasty on a leftover turkey sandwich, too!
Ingredients
- 3 tbsp. Rice vinegar
- 2 tsp. Sugar
- 1 tsp. Peeled and grated fresh ginger
- 1 tbsp. Sesame oil
- 1 tbsp. Canola oil
- ½ tsp. Grated lime zest
- 1 tbsp. Lime juice
- ½ serrano chile, seeded with membranes removed (or dial it down with sweet pepper), and finely chopped
- 1 small napa cabbage (1 ½ lbs), halved lengthwise, cored, and cut crosswise into ½ inch slices
- 1 ½ cups grated carrots
- 4 scallions, sliced
- ½ cup chopped cilantro
Directions
- In a small bowl, whisk together rice vinegar, sugar, ginger, sesame oil, canola oil, lime zest, lime juice and chile. Set aside.
- Separate the cabbage leaves into a large bowl, add carrots, scallions and cilantro, and toss well.
- Pour the dressing into the cabbage mixture and toss again. Let stand for 10 minutes, tossing occasionally.
Serves 4-6
Have a blessed Thanksgiving with those you love!