I know. I know. COVID-19 is highly contagious and we need to flatten the curve. Got it. Nevertheless, small businesses and their employees are sinking, or have already sunk, all over the country. The government money will not reach most of them fast enough. If we don’t collectively support all the special places and people that we love, we’ll end up with an America that has nothing left but massive chains and corporate box stores. Don’t get me wrong. I do like Target. I order things I cannot get in my small town from Amazon. But now is not the time for all that. Now is the time to get take-out from your local mom and pop restaurant that’s still trying to stay open curbside, or the little boutique that does online orders and local front porch drop-off delivery when you need to purchase a baby gift. I recently started getting all of our vegetables, fruit and meat from our local farmers who are usually at farmer’s markets. As I’ve said before, these are the folks without big supermarket contracts, these are the guys that have struggled financially as they made the righteous yet costly choice to organic conversion and certification, and they are the people that always have a piece of fruit or a sticker when my four-year-old comes with me to the market. So, I have pledged to do my produce shopping through them from here on out. I’ve been writing about this adventure over on Regency RV‘s lifestyle blog, but I thought I would share the recipes with you here at amagnoliasculinarychronicles.com as well! Let me know what you think and please share your ideas for helping your local small business owners as well! So, without further adieu, here’s this week’s article:
This week’s recipe from my local farmer’s produce box arose from a gnawing conundrum. What the heck did I want to eat with a Rutabaga in it? In the past, I’ve had them roasted akin to a turnip or mashed like a sad alternative to mashed potatoes. Neither of these options blew my much-in-need-of-a-salon-appointment hair back. I had an idea. I peeled some of the skin and tasted it raw. Bingo. It was nutty, buttery and delicious. So, I forged ahead.
Thanks to a reality check in the meat section of my local grocery store, I have started buying our meat directly from Keegan-Filion Farm who I know from Farmer’s Market. Now our meat, veggies and fruit are all coming from small farmers in our area – ie: the people who need it the most right now.
I had a lovely set of Keegan-Filion Farm’s artisanal Andouille Sausage ready to hit the grill. So, I out set out to make a vinegar-based slaw (a favorite) with my farmers box Rutabaga, Carrots, Green Onion and a few Brussels Sprouts. Honestly, I enjoyed the Rutabaga more than I do the classic cabbage slaw. So, if you’re looking for a little something quick and a bit different to go with Brats or Sausage on the grill, give this Rutabaga & Carrot Slaw a whirl this week.
Ingredients:
Slaw:
- 1 Rutabaga, spiralized or slice julienned
- 2 Carrots, spiralized or slice julienned
- 3 Brussels Sprouts, finely shaved
- 2 Green Onions, greens only chopped (I saved the white section for salad the next day)
- 1 Tb Orange Zest
Dressing:
- 1 tsp Celery Seed
- 1/3 cup Raw Sugar
- ¼ cup Apple Cider Vinegar
- Juice of ½ a Lemon
- ½ cup of Extra Virgin Olive Oil
First, I chopped all the veggies and mixed them up in a large bowl. I used a spiralizer for the Rutabaga and Carrots, but you can definitely julienne them by hand. This option was just incredibly fast and looked pretty. Once all your vegetables are chopped, scatter the orange zest throughout and mix it into the ingredients.
Add all the dressing ingredients, celery seed, raw sugar, apple cider vinegar, lemon and olive oil, to a small sauce pan and bring to a boil while stirring. Once the sugar is dissolved and the mixture begins to bubble a touch, it’s ready. Pour the hot mixture over the slaw and stir. Cover and refrigerate until you’re ready to serve dinner.
Vinegar based slaws are one of my favorite things to pop into my Regency RV when we’re headed on a trip. They keep for about four days and they brighten up just about any meal. I’ll definitely use this one again next time we’re able to hit the road.
In the meantime, stay safe, happy cooking and bon appétit!
A Magnolia's Culinary Chronicles 