Monday, April 22, 2013

Week 102

At the Stand: Sunny weather and the first pickings of the season had everyone in a good mood Saturday. Lettuce starts, tomatoes to plant, strawberries, and herb plants -- these are the beginnings of Spring.

Highlight of the Week: Chef Matt's Vegan Cole Slaw.  I didn't think it was possible, but Matt used silken tofu to create a ranch dressing that was stunningly good.  The sweetness of the quick-pickled cabbage and the red onion and carrots was complemented by the creaminess of the silken tofu and the refreshing earthiness of the dill and chives.  The ingredients were: cabbage, carrot, onion, red onion, dressing (silken tofu, sweet onion, garlic, rice wine vinegar, dill, chives, salt, black pepper, white pepper).

Mad Shouts to the Crew: Chef Matt, Val, Andy, SZ, Jay&Jaime, Jennifer.

This weekend: This is the final weekend for Day One's Southern Soul theme.....come get some before the final glass of agave sweet tea is poured!

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