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chow.com • 2 tablespoons olive oil• 1/2 cup shredded carrot or summer squash (from about 1 medium carrot), finelychopped • 1/2 cup scallions, chopped small• 2 stems garlic tops, finely chopped• 1 teaspoon kosher salt, plus more as needed• 1/2 teaspoon freshly ground black pepper, plus more as needed• 1 pound spinach, kale, or Chard, […] From CHOW.com 1 bunch red radishes (about 13 radishes)1/2 cup red wine vinegar1/4 cup granulated sugar1/4 cup water2 teaspoons kosher salt1/2 teaspoon yellow or brown mustard seed1/4 teaspoon whole coriander seed1/4 teaspoon whole black peppercorns1 medium dried bay leaf 1) Thinly slice radishes, put in a glass bowl in the refrigerator,discard the tops. 2) Combine […] From “The Big Book of Preserving the Harvest” by Carol Costenbader (Rachel’s revisions in parenthesis). 6 pounds cucumbers, scrubbed and sliced 1/8” thick 1 1/2 C sweet onions, sliced and peeled 2 cloves garlic (I used more) 1/3 cup salt (I used sea salt) Ice cubes 4 1/2 cups sugar (I used 4 cups) 1 […] 1 16 oz container Sour cream 1 cucumber, grated and squeezed as dry as possible 1 bunch fresh dill, chopped 1/4 cup lemon juice 1 tsp. salt Mix all ingredients. Adjust seasonings to taste. Cover and refrigerate 1-2 hours. Serve with vegetable sticks (squash, broccoli, carrots, etc), and crackers or chips. This is a great recipe for bread and butter pickles. Last year the Marasco-Newton shareholders got together for several pickling "parties" and we pickled many many pounds of cukes and had a great time doing it. —Debbi McGee 1 1/4 pound of cucumbers cut into 1/2 inch slices 1 onion, thinly sliced 2 tbsp kosher […] Don’t throw the seeds from your pumpkins and winter squash away! You can easily make them into a delicious, high-protein snack. When you’ve scooped out the insides from your pumpkin or squash, put them in a bowl of warm water. That will make it easier to separate the seeds from the stringy, slimy insides. Separating […] Certain greens, including spinach, beet tops, and chard, contain oxalic acid, a substance that binds to calcium and reduces its absorption by the body. Other greens, like turnip greens, collard greens, kale, and mustard greens, are loaded with calcium and free of oxalic acid. – |
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