This summer has a been a real treat to be part of a CSA (Community Sponsored Agriculture). Every week we pick up our bounty from Sacred Seed Farm, a certified organic farm, who has a booth at our Farmer’s Market.
This week, among bunches of beautiful rainbow chard, kale, French radishes and arugula, we had a head of Napa cabbage. Hmmm….what to do with Napa cabbage at breakfast.
So this morning I prepared a combination of cabbage salad and Waldorf salad and to my great surprise, guests loved it. We served a small portion as an accompaniment to Swiss Woods Eggs Florentine, home fries and homemade County White Toast.
— INGREDIENTS —
1/2 head of Napa cabbage shredded thinly
1/2 cup dried cranberries
1/2 cup vanilla yogurt
1 Tablespoon lemon juice
2 Granny Smith apples Cored and chopped coarsely (Peels left on)
1/2 cup mayonnaise (more if you wish).
— DIRECTIONS —
Combine and chill. Just enjoy!
— The William Henry Miller Inn http://www.millerinn.com Lynnette Scofield Bed and Breakfast Foodie