Summer Slaws.

I’ve been trying to find ways to use up our cabbage and summer squash. Coleslaw was an obvious option but I was never a fan of creamy, mayonnaise-y coleslaw (or creamy potato salad either—I always preferred the German version, similar to this.)

My Great Grandmother used to make something the family called Granny Slaw. It was basically a vinegary, sugary, non-creamy, finely chopped cabbage slaw. (Google vinegar+sugar+slaw and you’ll find some recipes.) Her grandchildren have fond memories of eating this but unfortunately none have her recipe. My Grandmother tried to replicate it last year and although it was close it wasn’t quite how they remembered it. (Though our memories are often different from reality—things seems much more grand and concentrated as a child, didn’t they?)

However, I was in the market for a sugar-free version. Finally it hit me that I could drizzle some of my Sugar Free Lemon Garlic Dressing to make a simple slaw. It makes for a refreshing little salad. And it’s easy.

This post is more of a how-to than a recipe. You can use cabbage, grated summer squash or grated cucumber. Individually or a mixture of all three together. Use whatever amount you have on hand and measure with your instincts.

Start by shredding your cabbage or grating your squash or cucumber. The latter two are very water-dense so it’d be smart to ‘press’ them first. How I do that is stack a deep bowl to catch the liquid, then a colander with your squash/cucumber that has been tossed with a little sprinkle of salt, then layer a plate or bowl with a heavy can or jar on top. Allow to sit for an hour or so—until the liquid drainage lets up.

Move to a mixing bowl and toss with a little finely diced onion. (Maybe add a little shredded carrot or diced celery?)

Drizzle a little of the Sugar Free Lemon Garlic Dressing on top and toss again.

Enjoy.

Store any unused slaw in the fridge for a up to a few days.

A Food Post.

The other night I made the Frittata from Keeping Chickens. It was a success. The Basil and Zucchini were from the garden. The eggs were local, free-range. They didn’t have feta at our local health food store (they had lots of goat cheeses but sadly I don’t remember being a fan of goat milk), so I opted for Organic Valley ricotta.

Beets. From the garden. Boiled and peeled and chopped up. After the photo I drizzled a little olive oil over them, sprinkled some salt and cinnamon and tossed and roasted them. Then I devoured them.

When we picked up eggs last weekend at a local Orchard/Farm, they had their first peaches available. Unfortunately they were not cling-free as promised (nor did they taste amazing, as promised.) So my Mom decided to make jam. (And a few jars of peach butter!)

We have been harvesting ridiculous amounts of squash (you’ll see for yourself when I do my next Garden Update), it was time to think up some new ways to eat it. Like I said in a previous post, usually we saute some pans of squash with dinner during the season and then it’s over. But they just keep coming and coming this year. So far I’ve been (very thinly) slicing it to make a raw salad or putting a few of those slices on a lettuce salad. My Mom made a tasty yellow summer squash soup. And Squash/Zucchini Boats (stuffed with a meat and brown rice filling with a lot of sage and oregano.) My Grandmother is going to make some kind of casserole this weekend for a picnic she’s going to. I’ve pureed a couple gallons and froze them for soups come fall and winter. Above is my latest concoction: Lemon-y Thyme and Rosemary Roasted Squash and Onions.

What is your favorite way to cook and eat summer squash/zucchini?
(I haven’t been eating baked goods lately so I’m looking more for entree/side dish recipes.)