It's all about the cucumbers (and cabbage)

Forget the CSA. My garden is crazy with cukes. CRAZY! I pick like 10 a day. So I've pickled them, for real. The first time I actually bought canning stuff at the hardware store. Today I made kimchi stuffed cucumbers. I sadly, which is crazy because this never happens, had no fresh ginger. I can't really imagine kimchi without ginger, but the recipe didn't even call for it, so we'll see.

cukes stuffed with carrot, onion, scallions, red pepper flakes, fish sauce. yum.

Okay, that celery we got was, hello, celery to the nth degree. It was like celery from the grocery store on steroids, as far as flavor, right? A lot of it was too woody, but the edible pieces were great dipped in cream cheese.

The cabbage was great too. I have the best coleslaw recipe ever.

Heat 1/2 cup of red wine vinegar in a saucepan until it reduces to half, let it cool 5 minutes, add 2 tablespoons honey. mix to dissolve.

Shred a head of cabbage. I use half a head of red and half a head of green if I can. Add a half a red onion, sliced really thin. And one grated carrot.

Pour vinegar mix over. Then add about 1/2 cup mayo, some salt and pepper to taste, cayenne pepper, chives an parsley, if you have.

I have a photo, but it doesn't do it justice. I'm just not a photographer, and my Blackberry, well...

the best coleslaw you ever had!

I also sauteed the swiss chard in olive oil and rolled it inside a pounded, flattened chicken breast. Baked it for 20 minutes. It was awesome. No photos.

Then I baked a challah with my kids. Just for fun, we used half whole wheat flour, walnuts and raisins.

challah!