Cabbage is in season now. Here is a recipe for Classic Coleslaw from Hattie B’s restaurant featured in Bon appetit magazine. Pretty tasty!
1 cup mayonnaise
1 1/2 T apple cider vinegar
1 T honey
3/4 t celery seeds
1 t kosher salt
1/2 t freshly ground black pepper
1/2 medium green cabbage, very thinly sliced (about 4 cups)
1/2 medium red cabbage, very thinly sliced (about 4 cups)
2 medium carrots, peeled; julienned or grated
Whisk mayonnaise, vinegar, honey, celery salt and pepper in a large bowl to combine. Add green and red cabbage and carrots to dressing and toss to coat. Cover and chill until ready to serve.
Coleslaw can be made 8 hours ahead. Keep chilled.
Join us for a morning of fall fun on the farm! Take a tour of the dairy barn and ride the tractor hay ride around the pastures. Learn more about our raw milk, pastured eggs, and grass fed meats. Meet all the happy cows, chickens, and pigs that make it all possible, then try your hand at milking the cows! Enjoy fun fall crafts like pumpkin painting.