It’s pretty much summer in Georgia well before Memorial Day. However, this spring has been on the cooler side (highs in the upper 70’s-mid 80’s). Normally by mid-April, all of our lettuce and other cool weather crops have bolted and petered out.
This past fall, we did attempt to plant carrots. They grew fine; the rabbits particularly enjoyed the foliage. The result was that our fall carrot crop did not properly develop. This spring we attempted the carrots again and cabbage for the first time. We’ve grown many veggies that are in the cabbage family, such a broccoli, kale and collards, as well as Asian cabbages, but not just regular ol’ cabbage. Both carrots and cabbages grew very well for us this spring as well as scallions and onions.
Mark decided after I made the herb potato salad, it was time to make coleslaw with our spring cabbage harvest. Mark’s family has always grown cabbage and most of the cabbage they grow gets turn into sauerkraut. We did not grow nearly enough to make our own this year, but it looks like there will be plenty of slaw sitting in the fridge for the first part of the summer.
A Summer Staple
Coleslaw is one of those side dishes that is present at every picnic or cookout. Down South, we enjoy it on top of pulled pork BBQ. On the side or as part of a dish, either way nothing beats that crunchy tang!
For my recipe, I did cut back the mayo and added sour cream. Although I do like mayonnaise, I did not want it to overwhelm the other flavors (plus my kids aren’t too into mayo). Most coleslaw recipes use onions; I would have used onions as well, but my onions are not fully developed yet. I did harvest a couple for the slaw and used their greens for extra onion flavor and color.