Tasty Cole Slaw

Those farmer's market cabbages are cheap and this is an easy chop-and-dump recipe that will keep for many days in the fridge. All measurements are approximate.

Dry ingredients:
Green and/or red cabbage
3 carrots
Red onion

Carefully cut chunks off green and/or red cabbage about the size of two fists, immerse in water, and rinse well. Farmer’s market cabbages may pick up some sand. Chop cabbages into bite-sized, 1/8 inch strips. Put into large bowl.

I always cut more than I need and save several handfuls out of the bowl, to make sure the ratio of wet-to-dry ingredients is correct. Cole slaw swimming in sauce is gross. You want to be able to taste the cabbage. Extra prepared cabbage can be thrown into soups or stir fries.

Finely shred three carrots. You can scrub them clean with a potato brush, or just remove a strip of the outer layer with a potato peeler. I use a potato peeler to shred the carrots and discard the cores. Put into the large bowl.

Mince a handful of red onion and combine all in the bowl.

Wet ingredients:
In a separate mixing bowl, whisk together the following.

1/2 cup light canola mayonnaise
1/4 cup quality Greek yogurt
2 Tbsp. Dijon mustard
2 Tbsp. honey (or agave)
2 tsp. celery seed (Don’t leave this out — it’s amazing how a little celery seed adds to this dish.)
1/2 tsp. salt
pepper

Fold the combined wet ingredients into the dry a bit at a time, to the wetness you prefer.

Refrigerate for a couple of hours to combine the flavors.

Preparing Pumpkins, Pumpkin Mushroom Soup

October is the time of year to freeze pumpkin purée in bags to use throughout the winter. One great staple here is Pumpkin Mushroom Soup.

Bake Pumpkin for Purée

The farmer’s market is full of pumpkins throughout October, but don’t wait for after Halloween to buy them at a discount, because they disappear! Maybe those left are sold immediately to food manufacturers. A local farmer told me they’re ground up for mulch. Another told me he likes blowing them up with a shotgun -- sounds fun!

You can cook with jack-o-lantern pumpkins -- I did for years -- but the smaller, pie pumpkins are way easier to work with. Cutting up a large pumpkin is difficult and can be dangerous. Cutting and cleaning out a pumpkin that is already baked is considerably easier.

1, Carefully poke holes in pumpkin for air to escape.

2. Bake at 375° until softened. A 5 lb. pie pumpkin will take about an hour.

3. Remove and cool.

4. Slice across the middle, clean out goop, and scoop out flesh.

If someone in the house enjoys the healthy goodness of roasted pumpkin seeds (I can’t stand the things myself), put the goop in a large bowl, fill with water (the seeds will float), and separate the seeds in a single layer onto a baking sheet. Toss them with some salt and roast in a 300 degree oven for 30 to 40 minutes, or until golden brown. Stir occasionally. 

This purée is delicious as-is. Add a little butter and/or nutmeg and/or cinnamon, if you think it needs it. You can also make a delicious soup.

Pumpkin Mushroom Soup

1/2 pound fresh mushroom, sliced
1/2 cup onion, chopped
2 tablespoons butter

2 tablespoons flour
1 tablespoon curry powder

3 cups chicken stock
Approx. 16 ounce pumpkin purée (the amount sold in a large can)
1 tablespoon honey
dash of nutmeg
salt and pepper, to taste
1 cup heavy cream (optional)

Sauté mushrooms and onions in butter. Add flour and curry powder and stir until bubbly. Gradually add the stock; stir until mixed. Bring to a simmer. Reduce heat, add pumpkin, honey, and other seasonings. Stir while cooking, approximately 15 minutes.

Add cream and heat through without boiling. We’ve been skipping the cream for health reasons and it’s just as delicious.