Important Updates: 1) Due to high demand, please understand that we may be very low or out of some items; we will try to fill orders as best as possible and in a 'first come, first served' fashion, 2) We are unable to offer Home Delivery at this time, except to the New Castle-area. 3) Our May to October CSA Form is now available...sign-up by April 15th, 4) IWFM is closed for the remainder of the season and 5) the Carmel Winter Farmers Market WILL take place in the parking lot again this Saturday (March 28th)

Simple, Satisfying Cole Slaw

Earlier in the week, I pulled a variety of meats from the freezer to use in upcoming meals.  I thought carnitas sounded good at the time, so a pork shoulder roast was among the to-thaw list.  On this rainy, dreary day, I must have been dreaming of a sunny, summer picnic and decided at the last-minute to make the pork shoulder roast into pulled pork barbecue instead of carnitas.  I happened to have a small cabbage in the fridge from the IWFM a few weeks ago, so coleslaw became the perfect side dish choice for this meal (along with chips and oranges).  While it is still raining cats and dogs, we at least enjoyed a taste of summer :)

Ingredients
~7 c of green cabbage, shredded 
3/4 c carrots, shredded or thinly sliced/diced
1/2 c mayo
1/3 c sugar
1/4 c milk
1/4 c buttermilk
2 1/2 TBSP lemon juice (about 1 lemon)
1 1/2 TBSP white vinegar
1/2 tsp kosher salt
1/8 tsp freshly ground black pepper
few dashes of celery seed (if desired)

Directions
In a large bowl, combine the cabbage and carrots.  In a separate bowl, combine the remaining ingredients, mixing well, until smooth.  Pour this over the cabbage and carrots and use a rubber scrapper to mix and evenly coat the vegetables with the creamy mixture.  Refrigerate for at least 4 hours, or overnight.  Add any additional salt and pepper.  Enjoy!

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