Market Report

Joan Vogel is the author of 69 Quickies in the Kitchen, a self-published cookbook. She is making a green bean slaw with an orange salsa. Slice purple cabbage thinly using a box grater. Cut green beans in half and toss with a vinaigrette and a salsa made from orange slices, onion, herbs and dried fruit.

Fresh Orange Salsa

Mix together the following ingredients:

1 cup diced and fresh orange segments, save the juice

3 Tablespoons chopped red onion,

2 Tablespoons chopped fresh cilantro and/or basil

1 Tablespoon olive oil, mixed with orange juice

A good shake of cayenne pepper

(Optional) 3-4 fresh kumquats, chopped, pitted, cooked with orange juice and a bit of sugar until soft

Citrus Rainbow Slaw

2-3 cup quartered and shaved purple cabbage, using the largest slicer of your box grater.

15-20 fresh French green beans cooked till crisp tender, ends snipped with your kitchen scissors. Cut in half

A generous handful of glazed crushed walnuts

Citrus Vinaigrette

1/2 cup Olive, canola, walnut, or a mixture of oils.

1 Tablespoon each fresh lemon, or lime juice, mixed with 1 Tablespoon orange juice

1 Tablespoon stone ground mustard

Too sour? Add a bit of natural maple syrup

Neil works with Weiser Family Farms, which grown purple sprouting broccoli. This variety takes 11 months to grow and has a strong flavor. It has a purple color and sometimes you can find delicate yellow flowers attached. Cook it quickly in a steamer or with olive oil in a pan.