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SLAW AND ORDER

March 30, 2012 - 1:52pm
Author: 
Chris S

BREAK THE SLAW!
We’re making a slew of slaws from the fresh, crunchy vegetables at the Little Italy Mercato farmers' market this week.  If you think of cole slaw as a bowl of limp cabbage swimming in vaguely mayonaise-y dressing, you’ve been missing out on some great spring salads! Almost any of the fresh produce at the market can be made into a slaw, which is nothing more than fresh, raw fruits or veggies sliced thin and tossed with your favorite dressing.  

Stop by Suzie’s Farm and Smit Orchards to stock up for carrot-apple fennel slaw.  Lacinato kale from JR Organics, an avocado from Gilbert Quintos, and toasted almonds from Hopkins AG combine in this kale slaw.  Make up your own recipe using broccoli, cabbage or kohlrabi from Vang Farms; create a dressing of artisan oil and vinegar from Gianni's, citrus fruits from Paradise Valley Ranch, and Mikolich honey. Or use local olive oil from Marion's pastured eggs from Schaner Farms if you really like the mayonnaised version.  Just make sure everything in your recipe is fresh and local - it’s the slaw of the land!