Autumn “Coleslaw” with Dates, Apples and Pecans

October 31, 2011 § 1 Comment

I’ve had a couple days to rewind my September and October in Maine.  My two month stay at Super Chilly Farm — a homestead and genetic bank for apple diversity — served as an indoctrination into the technique, science and delectability of food preservation.  (I’m hooked.) I saved tomato seed and studied biennials.   I pressed grapes and drank cider; I canned tomatoes and made apple pectin.  I also read great big books about apple identification; I’m now somewhat versed in biological lingo like “mucronate” and “emarginate.”  I even helped resurrect an outhouse wall; I used my first power tools!  (Vrroom! Vrroom!)  Puttering around my cozy, Tucson home, I tend to perseverate on my unfettered access to electricity, running water and plumbing.  These conveniences seem somewhat extraordinary to me, and I’m a little embarrassed about my feeble comprehension of their mechanics.

I left Super Chilly Farm with a 50-pound (on the nose!) suitcase, bursting at the zippers with canned salsa, jam, apple molasses and a small bag of heirloom apples–Blue Pearmain, Sweet Sixteen, Black Gillyflower, Grimes Golden and Wagner among them.  Upon arriving at my southwestern doorstep, with no water to pump or chicken eggs to scrub, I felt a little bit stalled, unsure of how to spend my time.  I jump-started this slightly static homecoming by donning my cowboy hat, grabbing a pair of scissors and heading out to the garden.  I clipped basil (for drying) and dehydrated tomatoes, lemon rind, banana, grapes and fruit puree (for fruit leather).  That evening I made this salad; I shredded cabbage and chopped up the Sweet Sixteen and Black Gillyflower into thin matchsticks, giving my family a little taste of Super Chilly, here at home.

When Priya of “muffins on sunday” invited me to post one of my favorite fall recipes on her blog, this one surfaced to the tippy top of my arsenal of tested apple dishes.  If you’re in the mood for a seasonal, sweet and savory salad, please head over to her site for the recipe.  Be sure to scroll down and read her witty and laugh-inducing posts about killer pasta salads, soups, cookies and lip-smacking jams.  Priya recently posted a muffin recipe on my blog and in the last week and a half, I’ve made five batches.  She’s good, you guys… real good.

One final note: If you try out this slaw recipe, I’d love to hear how you liked it and if you have any recommended tweaks.  I’ll share your suggestions with my Super Chilly gang back in Maine; I know they’d love to hear from you.

Diet Notes: SCD-safe, gluten-free


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