Week Five: Brassicas and Banter

It might be the middle of summer, but we’re already thinking about fall! This week, we planted celery, two different types of winter squash, and a pie pumpkin with hull-less seeds called pie-pita.

But don’t worry — we haven’t forgotten about all the goodness summer has to offer! Two new crops added to the online store this week are rainbow chard and collard greens. We’re also seeing more fruit set on the eggplants and peppers every day. Matt keeps (im)patiently walking the rows, hoping to see some color on the tomatoes.

This Week’s Salad Club Share Includes:

• Salad Mix

• Green Cabbage

• Carrot Bunch

• Cilantro

The online store opens at 12:00 p.m. on Saturday and will stay open through the end of the day on Tuesday.
Link to the store: Store 2 — That One Farmer Guy

If you’re looking for inspiration for your cabbage, here’s one of our favorite coleslaw recipes. It works great as a side dish or as a topping for tacos! You can also roast or grill cabbage — we’re total goners when it comes to roasted or sautéed brassicas (that includes cabbage, broccoli, cauliflower, kale, Brussels sprouts, and more). We put a couple of cabbage leaves on our kabobs and loved it! If your feeling adventurous, look up some recipes for roasted cabbage.

Thank you to everyone who has been sharing your photos and tagging us in your posts — keep them coming! We also love hearing how things are going, so feel free to reach out and let us know what you’re enjoying or what you’re cooking up.

– Matt and Allie
That One Farmer Guy

Green Cabbage, Carrot & Cilantro Coleslaw

Ingredients:

• 4 cups green cabbage, finely shredded (about ½ a medium head)

• 2 carrots, peeled and shredded

• ½ cup fresh cilantro, chopped

• 2 green onions, sliced (optional but great for extra zing)

Dressing:

• 3 tablespoons lime juice (about 1½ limes)

• 2 tablespoons olive oil or neutral oil

• 1 tablespoon apple cider vinegar (or rice vinegar)

• 1 teaspoon honey or maple syrup (adjust to taste)

• ½ teaspoon ground cumin (optional, for depth)

• Salt and black pepper to taste

Instructions:

1. In a large bowl, toss together the cabbage, carrots, cilantro, and green onions (if using).

2. In a small jar or bowl, whisk together the dressing ingredients.

3. Pour the dressing over the vegetables and toss to combine.

4. Let sit for at least 15 minutes to allow the flavors to meld. Taste and adjust seasoning if needed.

5. Serve chilled or at room temperature. Stores well in the fridge for 2–3 days.

Optional Add-ins:

• Thinly sliced jalapeño for heat

• A splash of mayo or Greek yogurt for a creamy version

• Toasted sunflower seeds or pepitas for crunch