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Archive for June, 2011

Some pics I snapped of Ken and Dave and their wares at the Wenatchee Valley Farmer’s Market on June 28th:

 

Ken and Dave prepare for the market.

 

Walla Walla sweets.

 

Lettuce, Swiss Chard and Scallions for sale.

 

That’s all for now.

Happy eating!

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Hello happy veggie eaters!

Today, I’ve taken a page – literally, an old worn, somewhat splattered one – out of our home recipe book so share with you. Now that we have cabbage in abundance, it’s time to make some serious cole slaw, and what could be better than the Top Secret Recipes version of Kentucky Fried Chicken’s coleslaw?

Answer: There’s no better coleslaw recipe than this one, and I’m already hungry! Here it is:

Top Secret Recipes version of KFC Cole Slaw

8 cups finely chopped cabbage (about 1 head)
¼ cup shredded carrot (1 medium carrot)
2 tbs minced onion
1/3 cup granulated sugar
½ tps salt
1/8 tsp pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1 ½ tbs white vinegar
2 ½ tbs lemon juice

  1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
  2. Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice into a large bowl and beat until smooth.
  3. Add the cabbage, carrots, and onion and mix well.
  4. Cover and refrigerate for at least 2 hours before serving.

Serves 10-12.

Originally pubbed: 1999

Enjoy!

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Dear veggie lovers,

Angie and I made our first foray into the Wenatchee Farmer’s Market on Saturday, June 18th. Thanks to a good many people, our day was a success. We were able to borrow enough coolers to hold the lettuce, cabbage, onions, broccoli, and Chinese peas, as we well as a tent to put it all under! We saw several familiar faces at the market and in general had a good time chatting up the locals.

As always, we encourage home food production!

Several folks stopped by to chat about tomatoes, Chinese cabbage, peas, and lettuce and what to do with all of it. High on the list of topics for today: wilted lettuce salad.

Now, that might be a stretch for some, but as soon as they mentioned bacon was involved, I perked right up!

There are several versions of the recipe here, here, and here. I also ran across a recipe w/out any bacon, but what’s the joy in that? (Unless you’re vegetarian).

I feel as though I should come up with my own recipe, but I have a hard time even thinking about wilting something as gorgeous as this:

Lettuce June 2011

Guess I’ll have to make the sacrifice – after all, bacon’s involved!

Next week at the market we plan to have Swiss Chard, more lettuce, spring onions, Chinese pea pods, and maybe – just maybe – some more broccoli.

Happy eating!

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Well, for some gardening is an escape, but today we’re talking about scapes. Yes, scapes.

Garlic scapes are the flowering end of the hardneck garlic bulb. They form lovely circular or figure-eight curly tops that look like this:

Garlic scape

It’s necessary to trim the scapes off the garlic plant so that the energy of the plant doesn’t get diverted from its main goal – forming a nice, big garlic bulb down in the earth. We trimmed ours at home this weekend, but we didn’t throw them away.

What do you do with them? Well, eat them of course!

Much like the green onion is the milder version of its cousin, the large white onion, garlic scapes are the milder form of garlic itself – sort of a garlicky green bean, if you will.

You can eat them raw and they won’t bother your stomach. Or, you can cook them in a variety of ways. Here’s a recipe for garlic scape pesto, which sounds oh-so-yummy! If you Google for recipes for garlic scapes however, keep in mind it might just come up garlic whistle recipes. It’s the same thing.

Some prefer to whistle while they work!

Happy eating!

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