1st winner in Farmer's Market contest named
Written by KAREN NADLER COTA Sentinel Lifestyles Editor
Tuesday, 21 May 2013 09:29
Gail Vohland has a tasty little recipe for a distinctly out-of-the-ordinary type of slaw she calls Cabbage and Feta Slaw.
|Gail Vohland with her cabbage and feta slaw (Photo: J.D. Pooley/Sentinel-Tribune)
It's about to become very popular because she has just been notified that she is the first-ever winner in Bowling Green's Farm Fresh Recipe Contest.
Recent health issues already had Vohland searching for heart-healthy meals when she heard about the contest. It's a new initiative of the city's Downtown Farmers' Market, which opens for the 2013 season on Wednesday.
Starting at 5:30 that afternoon, Chef Mathew Manley from Heritage Corner Health Care Campus, one of the contest judges, will be at the market with samples of the recipe. Community members are invited to try the slaw recipe for themselves, and to do the same with the five other monthly recipe contest winners which will be chosen between June and October. All six monthly winners will be in competition for a grand prize at the end of the Farmers' Market season. "I was looking for meatless recipes and love fresh vegetables," Vohland said. So she created a dish based on cabbage, one of her favorite vegetables.
Vohland suffered a heart attack about three months ago, "so we're really trying to eat healthier," she said.
But that doesn't mean she's willing to substitute taste.
"I'm kind of a picky person," she admitted. "When I find something that looks interesting but I don't like an ingredient, I change it somehow."
She began with a version of a slaw recipe that called for lemon juice, which doesn't do much for Vohland or her husband. "But we love Garlic Expressions" salad dressing, "and it's made right in Perrysburg" by LarMar Foods.
The simple-to-prepare recipe also calls for yellow and red bell peppers, green onion and parsley from the garden.
"I went outside and picked some chives" for the most recent version of the recipe, she added. "I grow most of my herbs from seeds, although not the chives."
"I actually went out this year and bought one of those plastic greenhouses," which she describes as a little over five-feet tall and "like a tent, 4-by-6-foot, but instead of the tent covering it's got a plastic cover. It won't hold up to a storm, but it gave me an early start. I got it at Big Lots; the last one in stock."
Vohland says she and her husband have tree roots in their yard, "so I have to do raised gardens."
She boasts parsley, basil, tomatoes, arugula and spinach "in my little suburban plot."
Her slaw is a meatless dish, but it's high in protein. She explained that the protein comes from kidney beans, and the dish is finished off with feta cheese and the dressing.
"It makes a nice side dish or light main dish," Vohland noted.
"I'm really more and more about the Mediterranean diet being the most healthy," which is one reason she opted to add the feta cheese. "I'm trying to do more meatless dishes, especially this time of year."
She often prepares a large batch of this salad for her family to eat over the course of several days, and finds that the taste improves with a little time.
"You definitely want to let it sit in the refrigerator to blend the flavors."
Her own choice is to serve it as a side salad or light main dish.
But the recipe contest judges noted that one could easily add steak or chicken to make a heartier entr√©e, and the salad could also work as a relish on a sausage sandwich.
Both Vohland and the judges pointed out that the taste can be varied by changing the type of bean used. Kidney beans just happen to be her own favorite.
Vohland works at First Insurance Group in Bowling Green, which was formerly Huger, Harger, Welt and Smith. A native of New Jersey, she and her husband moved to BG in 1989 when Kinney Shoes transferred him here.
In addition to its debut appearance in the Cook's Corner and on the Sentinel website, www.sent-trib.com, her Cabbage and Feta Slaw recipe, along with other entries in the Farm Fresh Recipe Contest, can be found at the Farmers' Market section of the Downtown BG website, www.downtownbgohio.org
Market organizers and their contest partners are running a different recipe contest each month the Market is in operation. The next contest, with an entry deadline of June 19, is for summer squash recipes. Entry forms will be available Wednesday at the Market, and are also available now at the Downtown Bowling Green office at 121 E. Wooster St., as well as on the Farm and Garden pages of The Sentinel-Tribune's website.
The Downtown Farmers' Market season runs Wednesdays through Oct. 16 at 201 S. Main St. Hours are 4-8 p.m.
The Sentinel-Tribune, Heritage Corner, Calico Sage & Thyme, and the Center for Food and Culture are host partners for the contest.
Cabbage and feta slaw
1 head of cabbage
1 yellow & 1 red bell pepper
2 15-oz. cans of kidney beans
3-4 green onions
1/3 cup fresh flat leaf parsley
8 oz. crumbled feta cheese
Garlic Expressions salad dressing
Shred or chop head of cabbage. Drain and rinse the kidney beans (can substitute other beans of your choice). Chop the onions, parsley and peppers and mix all ingredients except salad dressing.
Add salad dressing to taste and refrigerate overnight to allow flavors to meld.
Last Updated on Tuesday, 21 May 2013 10:55