Red Express coming your way!
Mid August brings all kinds of treats; potatoes, beets, carrots, beans.
It really is a time of plenty where the fastest of all cabbages can be featured at the dinner table.
We like to grow a variety called Red Express which never ceases to take my breath away with it's fushia-violet extravagance.
But how to make an already showy vegetable shine?
Any number of summer slaws could do this beauty justice, after all, keeping it raw means that the colouring stays intact.
If you do end up choosing the slaw route, you can go in a variety of directions.
A nice sour apple would pair beautifully with this cabbage (think granny smith), with or without the addition of cucumbers, such as in this bright tasting recipe.
Alternatively, you could pair the purple brassica with an orange carrot for a simple summer slaw, perfect for topping burgers or as a side.
Looking for a more robust flavour? This cabbage salad features, among other tantalizing ingredients, miso paste and tahini, and would be amazing with microgreens or kale thrown in the mix.
And if all else fails, braise, braise, braise :)