foodscout blog

As I mentioned in a recent post, we have joined a Community Supported Agriculture program through which we receive a box full of produce every week. We have no control over what comes in the box. They just give us whatever the farm is growing.

This has been absolutely fantastic. The box is always jam packed full of leafy greens, which accounts for most of the produce that we eat normally. We’ve also found some very fresh cucumbers, tomatoes, and onions in there. But we also get certain items that we don’t eat normally buy, such as beets, radishes, and cabbage.

Since my dad drilled it into my head that wasting food was not an option, I feel compelled each week to finish each and every vegetable in that box. This has forced me to create some dishes that I might never have thought of otherwise.

This week, I created something that I will generously call a raw spring roll. The mix of vegetables tasted so good together that I didn’t feel the need to add sauce or seasonings.

2 cups cabbage, shredded
3 small beets, shredded
2 red radishes, shredded
1/4 yellow onion, shredded
1 cup dried seaweed (I used wakame)
1 tomato, chopped

Combine all ingredients and let sit until the seaweed is rehydrated. Wrap inside of whole cabbage leaves and eat.  Serves 4.

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