Layers of flavors and sweet local cherries shine through in Cuban coleslaw. This recipe features local produce from 9 Bean Rows Farm, Black Star Farms, Sun Ra Farm, Fruitful Hill Farm, Wild Things Forager and locally produced products from Food for Thought, Black Star Farms and Sweet Mama’s Kitchen.
Cherry Cuban Coleslaw
Farm fresh local cabbage
Farm fresh local radicchio
Farm fresh local wild leek bulbs
Farm fresh local dark cherries
Local tart cherry preserves
Homemade wild leek infused olive oil
Local wild leek vinegar
Local Cuban pork
Farm fresh local wild leek blossoms
Ingredient Note: A wide variety of infused olive oils can be purchased at grocery stores, specialty food stores or if you are an adventurous home cook you can make your own. Regular olive oil may substituted for the infused olive oil used in this recipe.
Slice two cups green cabbage and place in a large glass mixing bowl. Slice two cups radicchio and add to the mixing bowl. Remove pits from one cup cherries, chop cherries and add to the mixing bowl. Slice one fourth cup wild leek bulb and add to the mixing bowl.
In a glass jar, mix together two tablespoons tart cherry preserves, two tablespoons wild leek oil, two tablespoons verjus, one tablespoon wild leek vinegar, one teaspoon fennel seeds and one quarter teaspoon sea salt.
Stir dressing over coleslaw and mix in two cups Cuban pork. Let coleslaw rest for five minutes. Stir, taste coleslaw and adjust salt as desired.
Remove one tablespoon wild leek blossoms from stem. Stir coleslaw well, plate two heaping cups and sprinkle with wild leek blossoms.
Kristin Celeste Shroeger of Traverse City is the recipe creator, photographer and dishwasher of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit www.theintentionalminimalist.com.