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RI Archives: Food

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Summer Slaw With Poppy Seed Dressing

slaw poppy seedBerkshire native Alana Chernila, mother of two, and author of the cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making (Clarkson Potter), dispenses change and cooking ideas to readers and friends. She shares her peak-of-the-season recipes with Rural Intelligence to help us make the most of what’s growing in our region. Her first cookbook has achieved top-seller status, and Chernila has just announced that she has a new one in the works; tentatively named “Meals from the Homemade Pantry” (Clarkson Potter), due out in 2015.

I woke up yesterday with a camembert hangover, and the sky was blue. Picked berries in the yard with the girls before I went to work. Came home to an empty house, and when the girls came in with Joey, sandy from the beach, Rosie spoke to me in a voice I haven’t heard in a while. Is it a whine? Is it baby talk? No, it’s Rosie’s real voice.

“Mom, I think I need a bath.” (Who’s kid is this?)

“Oh, don’t worry mom, I’ll run it for her.” (and the older sister? I’m not sure I know who this is either.)

Oh, this must be my summer children.

Today there was more summer, children in the sprinkler, lemony alcoholic drinks, friends coming over to make saurkraut. Oh, and there’s more good news…

slaw carrots fennelSummer Slaw with Poppy Seed Dressing
adapted from Martha Stewart’s The Martha Stewart Living Cookbook

3 T creme fraiche or sour cream
1 1/2 inch piece of ginger, peeled and grated
2 1/2 T fresh lime juice
1 tsp. poppy seeds
salt and freshly ground pepper
3 small fennel bulbs, thinly sliced crosswise
4 oz. green beens or pole beans, trimmed, cut in half and then into strips
2 small carrots, cut into matchsticks

In a small bowl, whisk together the creme fraiche, ginger, lime juice, and half the poppy seeds. Season with salt and pepper. Refrigerate until ready to use.

Combine the fennel, green beans, and carrots in a medium bowl, and toss with the dressing immediately before serving. Garnish with remaining poppy seeds.

Reprinted with permission from Eatingfromthegroundup.com. All text and photos copyright 2008-13 by Alana Chernila.

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Posted by Nichole on 06/07/13 at 08:55 AM • Permalink