Posted on 03/01/2025 7:23:36 AM PST by Diana in Wisconsin
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Good Morning!
(((HUGS)))
FARMER’S MARKET SALAD / Salad serves 2. Dressing serves 4.
Fresh and delicious with corn, zucchini, red bell pepper and tangy sun-dried tomato vinaigrette.
Salad 2 heads romaine, chopped (or 5 oz. spinach or baby kale) 2 ears of corn kernels, 1 small zucchini, in moon shapes 1 – 2 nectarines or peaches 1 red bell pepper, diced 1 avocado
Sun-dried Tomato Vinaigrette processor 1/2 cup water 3 tablespoons olive oil 3 tablespoons sun-dried tomatoes (packed in oil or water soaked), see notes 2 tablespoons apple cider vinegar 1 clove garlic salt/pepper
Instructions Salad: For the salad use a much, or as little, as you like of each vegetable. Assemble: Fill individual bowls with leafy greens and top with the remaining produce. Drizzle with sun-dried tomato vinaigrette overtop. Finish it off with mineral salt and freshly cracked pepper to taste.
Notes Oil-free + raw vinaigrette: Soak dried sun-dried tomatoes in water for at least 20 minutes. Omit the oil, using water.
Looks like spring is coming here.
Temps regularly getting above freezing during the day so seedlings can go outside during the day.
The snow pack is FINALLY visibly melting. Stuff’s starting to be exposed that’s been buried for weeks.
Your updates get better and better. Wonderful news.
I can’t wait til we can have our own lettuce again. I won’t buy any from the store. Until our tomatoes come in I use our own dried tomatoes from last year. I have about 3 quart bags in the fridge left. I dry them italian style, olive oil and herbs in our dehydrator. Your recipe sounds good. We use up our dried tomatoes in salads until out tomatoes come in. Although we chop them small. BTW chopped dry tomatoes are great mixed in with cream cheese for a spread. And I take the last of them and put them in a cuisinart with a bottle of good ranch dressing. Lots, until it turns orange. Great dressing.
Must try
Chopped dry tomatoes mixed with cream cheese for a spread.
And cuisinart them with a bottle of good ranch dressing. Great dressing.
Same here about the lettuce.
That salad sounds so good! I bought Buttermilk yesterday for a batch of Buttermilk Salad Dressing. :)
Yes, I know I can MAKE Buttermilk (1 cup milk, 1 Tbsp. White Vinegar, let sour a bit) but I wanted to follow the recipe to-the-letter at first, then I’ll experiment.
Sounds mighty good.
I start my tomatoes NEXT weekend; can’t wait! I’ll be growing 32 plants and then a few that I’ll more than likely find when I hit the garden centers.
Lettuces, Kale, Peppers and Spinach are started and I’ll be able to use the (unheated) greenhouse in another week or so when nighttime temps stay above freezing - with some over-night protection, of course!
Yes, we are very optimistic. I think the single biggest thing was that he didn’t have to have general anesthesia for this. It was monitored sedation, and he was prepped for general in case it had to go that way. When we saw the surgeon yesterday, I made sure to tell him to thank the whole team at the surgery center for us, especially the anesthesiologist. Good people surrounded us!
Thank you for the reminder! Even though it’s on my calendar, I had already forgotten!
Both of those dressings sound delicious!
I forgot for the cream cheese spread I add a little bit of raw chopped fine sweet onion. Mix by hand and add a bit of milk if needed.
ok
Yeah, it has been a tough winter here in southern New Hampshire. Only one significant snow storm, but the cold has been bad.
I finally cleared the ice from our driveway on Thursday/Friday!
Thursday, to cope with a terrible case of cabin fever, mom & I took a trip across the mountain & 15 miles to a general store I have been hearing about. It’s in an old historical building so you wander room to room & see what he’s got.
I think he’s got everything Bob’s Red Mill makes, all sorts of other flours, flavored oils, many local jams, jellies, pickled veggies, salsa, & tomato sauce. Mushroom coffee (I want to try it), teas, regular coffee. Amish popcorn - several different kinds. Oysters, elk, wild boar, alligator, grass fed beef, pork, sausage, ‘cloth’ bologne, & eggs. Toys & vintage puzzles. There’s probably a thousand more things - the place is overwhelming. If I need some different, strange ingredient for a recipe, I can probably find it there.
When fresh produce is in, he has it. You can sign up for a produce (can add fruit, dairy, protein) box weekly subscription, but I would be afraid I couldn’t use it all. Flowers, herbs, etc. will be arriving soon. I also got some good intel on greenhouses & nurseries in the area.
We had a late lunch at a local place where the theme is the Dukes of Hazzard - good burgers (local beef) & onion rings.
I put up 2 batches of fire cider yesterday. One batch was the 15-minute variety for a niece who is ailing. The other batch will take 4 weeks to steep - it is ‘fruity & fiery’ ... apple, lemon, cranberries, elderberries, plus the usual ginger, horseradish, garlic & onion. I wimped on the cayenne - put in one tablespoon instead of 3 - 4!
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