This has been a good week in the garden! Our tomatoes are FINALLY starting to ripen. This was the harvest from yesterday. Some were promptly made into fresh salsa that was divine. I could eat it everyday!
We also harvested some cucumbers (both green and yellow) and some onions and made a fresh cucumber salad. So fresh and crisp tasting!
Today I went out to get some heads of cabbage and more onions. We made a slaw with cabbage (mostly green with a little red), carrots, and sweet onions. Then we made a vinegar and oil type dressing for it and froze it for a fresh taste of summer later this winter. I've never tried freezing it before, but the More With Less Cookbook says you can with good results, so we are trying it.
We learned a new tip today from my MIL and it works so slick...I love it! When you want to make coleslaw, cut up your cabbage into chunks and throw in your blender. Cover with water, put that lid on tight and chop for a few seconds. Drain all in a colander then mix with dressing. SO much better than grating with my box grater or by hand with a knife. We also did this with the onions and carrots and in worked like a charm. Highly recommended!
Here's the cabbage in the blender
Here is all the cabbage, carrot, and onion chopped and mixed together.
Summer is the best eating all year! Now, if that sweet corn would just hurry up!