Shredded Cabbage, Apple & Toasted Sesame Seed Salad
Originally published April 2015
I check the farm stand every few days for signs of spring really being here. Back in the city, broccoli rabe is an indicator (more on that, plus a recipe, hopefully next week). In a few weeks, peas may even start showing up, and soon after that, it’ll be time for strawberries. See, the farmers’ markets in NYC aren’t reflective of the city itself. They’re representative of what’s happening in the ground up in the Hudson Valley, New Jersey, Connecticut, and Pennsylvania. It’s even possible to get tomatoes year-round thanks to a hydroponic farmer there on Wednesdays and Saturdays.
Living upstate is a different story. Availability is linked to what’s currently growing, and after a long, harsh winter, the pickings are slim right now. So, we’re still knee deep in root vegetables and cabbage, likely harvested last November, and placed in cold storage.
Thankfully this salad from the Fall Issue of Simple Scratch Cooking has stayed a favorite, so I thought I’d share it with you. The Spring Issue will be out in a few weeks (there’s still time to order your annual print subscription). I’ve got lots of great recipes lined up. Dare I say, it’s like a spring wedding, filled with something old, something new, something borrowed, and wait—something blue will have to wait until blueberry season begins.
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