Creamy Coleslaw

This coleslaw is good on it's own, but it's especially good with the shredded pork loin recipe that is listed here.  The recipe makes a coleslaw that is creamy and a little bit sweet, which is a good pairing with the spicy bitter shredded pork.  I had coleslaw like this in North Carolina visiting my friend and this recipe is close to what I had.

Serves 8-10

16 oz bag coleslaw mix (I just used a purple cabbage from the CSA, shredded)
2 tablespoon minced onion
1/4 cup sugar
1/2 teaspoon salt
Dash ground black pepper
1/2 cup mayo
1/4 cup buttermilk
2 tablespoons vinegar
2 tablespoons lemon juice

1. Mix cabbage, carrots, onion, and salt.  Pour into strainer and let sit for 1-2 hours.  Discard liquids.
2. Mix remaining ingredients in the bottom of a bowl.
3. Toss with drained cabbage, carrots, and onion.  Refrigerate at least one hour before serving.
4. Serve with Eastern Carolina Pork either as a main dish or as a sandwich.

Week 7 Box

The root vegetables are starting to show up in my box now.  Weird thing is that a lot of the root vegetables, like beets, that were in this box showed up in June last week.  The box here might seem sort of herb-heavy, but that's because those actually came from my mom's garden.  The herbs will likely be featured in a number of recipes this week.  Pesto has already been made.

• Cabbage (purple)
• Kale
• Swiss chard
• Beets
• Onions
• Potatoes
• Zucchini
• Green beans
• Oregano
• Basil
• Italian flat-leaf parsley
• Rosemary

Week 4 Box

We are starting to get what our CSA refers to as "3D" vegetables.  Not leaves, seems to be the idea.  Either way, it is always nice to get something different.  Though, I can't lie, I do miss the spinach when it is gone.

• Broccoli
• Cabbage (green)
• Collard greens
• Garlic
• Savory