Summertime is time to make slaw. Here is our list for Saturday’s stand, recipe follows!
10 AM to 12 noon: Bunched sweet potato greens, red and yellow seasoning peppers, garlic chives, recao, basil, rosemary, loads of sweet potatoes in all sizes, sweet red pumpkin. Julie mangoes, Haitian Kidney mangoes, Viequen Butterball mangoes, plus lots of dragonfruit and sweet papaya, a few pineapples and passionfruit. Bethany’s amazing goat cheese, super fresh!
A sweet and sour raw Asian slaw salad of refreshing green fruits cools and delights the palate and is a great complementary foil for barbecued or grilled meats or other salty foods.
Here’s Christina’s all-ARTfarm recipe:
2 green mangoes, peeled
3-4 large green papayas, peeled and seeds removed
1 lb. raw sweet pumpkin (yes, Yvette Browne!)
2–3 small red onions
Quarter cup or so of fresh raw peanuts, chopped and dry roasted with salt (yes, we have been experimenting with peanuts!)
Three small limes, juiced into a bowl
2 Tablespoons honey. Dissolve in lime juice
Few drops of potent pepper sauce or half a fresh chili pepper, diced
Grate the mango, papaya and pumpkin on a box grater (great upper arm workout) or using a food processor. Slice the red onions thin. Toss all together in a large bowl.
Mix together the dressing. Pour over and toss. Refrigerate.
Roast the peanuts and sprinkle over top or reserve on side for garnish.
Can also add blanched green beans, cucumber slices, a few cherry tomatoes. Or, in season right now, a bit of cubed mango or other sweet ripe fruits.
Look for Luca at Mango Melee on Sunday! In the new farmer section!