We’re a week into September which means fall is around the corner!
I love the changing of one season to another, but I enjoy fall the most of all the four seasons. I love the fresh, crisp air that comes with the cooler temperatures, and watching the foliage change from green to yellow to orange. I love browsing the craft/artisan fairs on weekends while sipping on hot lattes or apple cider. I look forward to pulling out all my scarves and getting to wear cozy layers once again. I’m excited already… can you tell??
Another perk to fall is getting to harvest (and eat!) the produce from the garden. I don’t have a greenhouse, so I only plant after the last frost each year and often can’t enjoy a lot of my vegetables until late August/early September. And despite having a degree in agriculture, I’m actually kind of terrible at growing plants. This year, I was more diligent with watering, fertilizing, and weeding and it’s paid off. We’ve ended up with some beautiful vegetables like rainbow carrots, zucchini, cabbage, beans, tomatoes, and beets (that are nearly half the size of my 3-year old’s head!).
This year, I planted an early variety of cabbage that I bought at my local greenhouse, Hunniford Gardens, and we had huge heads of cabbage ready in July. Needless to say, we’ve been eating a lot of cabbage around here for the past six weeks, making my Ukrainian ancestors very happy. I’ve also found myself coming back to the recipe I’m sharing today: refrigerator coleslaw- my go-to recipe for cabbage. I don’t know the original source, as it’s a hand written recipe from my Great Aunt, but I think many versions exist out there. It’s great for feeding a crowd and keeps for at least a week in the fridge. Whether you’ve grown your own cabbage or not this year, I encourage you to give it a try!
(Source: My Great Aunt via my Mother)
- 1 kg shredded cabbage (about 1 small head)
- 5-6 large carrots, shredded
- 1 ½ cups of celery, chopped
- 1 large onion, chopped
- ½ cup white sugar
- 2/3 cup vegetable oil
- 1/3 cup white sugar
- 2/3 cup white vinegar
- 2 teaspoons salt
- ½ teaspoon celery seeds
- Mix together in bowl and sprinkle with sugar. Let stand while making the dressing.
- Bring dressing ingredients to a boil. Pour over vegetable mixture. Mix well. Store in refrigerator.