Board members Sasha and Lisa continue their demo series based on the cookbook, Perfectly Good Food—A Totally Achievable Zero Waste Approach to Home Cooking by Margaret and Irene Li. The first Thursday of each month, you’ll find them inside the main entrance of the store between 3 and 5 pm. Last week, they featured the recipe Mix and Match Slaw Party using as many local ingredients as possible:  kohlrabi from Stellar Jay Farm, Hope Rising Microgreens, Red Dog green onions, Bee Works raw and unfiltered honey,  CB Nuts peanut butter, and Apple State Vinegar apple cider vinegar.

Each month, one lucky person will win a copy of the cookbook. For a chance to win, stop by the demo! If you want to purchase your own copy, you can order online from Port Townsend’s own Imprint Bookstore, at https://www.imprintbookstore.com/online-orders.html and then pick it up a few days later at the store downtown. Easy peasy.

Mix and Match Slaw Party

Salad

• 4 cups shredded or thinly slice hearty greens—we used red cabbage and microgreens

• 1 cup grated or thinly sliced crunchy vegetable—we used kohlrabi

• 1 large apple, grated or thinly sliced

• 2 scallions, thinly sliced on the diagonal (optional)

Lemon Nut Butter Dressing

The list calls for tahini, but we used CB Nuts peanut butter, so it could be local.

• 1/4 cup tahini (or peanut butter)

• 3 tablespoons of lemon juice or apple cider vinegar, or a combination—we used local apple cider vinegar

• 3 tablespoons (or more) of water

• 1 tablespoon extra-virgin olive oil

• Squirt of honey or maple syrup—we used local honey from Bee Works

• Pinch of kosher salt

Toss the greens, vegetables, apple, and scallions together in a large bowl. To make the dressing, put all the ingredients in a medium bowl and whisk until smooth. Taste and adjust as needed. Pour about half the dressing over the slaw and toss to combine, then add more dressing as necessary—each bit of the slaw should be nicely coated in sauce without being gloppy or wet. With sturdier greens and crunchy vegetables, the slaw can keep in a sealed container in the fridge for a day or two. If the vegetables start to soften too much for the slaw to be good on its own, tuck it into a burger or stuff it into a taco.