[Qiviut]

Freeze warning here from 2 to 9 AM tomorrow, temps as low as 29. :-( For the week after, overnights are 40’s & 50’s. Fingers crossed we just get frost - I have stuff covered.

[Liz]

GLAZED JAPANESE SALMON TERIYAKI

Ing---1/2 cup Japanese soy sauce 1 tbl Mirin 1 1/2 lb salmon filets, garnish

SIDES: Udon noodles
Salad of Cherry tomatoes baby spinach green onions vinaigrette

Have ready combined 1/2 c Japanese soy sauce (shoyu), 1 tbl Mirin; pan salmon or grill; when nearly done (will begin to be opaque), brush on sauce generously, then return to pan/grill; brown both sides.

Vinaigrette: To dress salad, combine 4 tb peanut or light olive oil, 1 tb rice wine or red wine vinegar or fresh lemon juice, 2 crushed gar/cl, pinch of hot pepper flakes, 1/2 tsp sea salt.

Chef Notes: Japanese Shoyu is in the Intl section of supermarket. Mirin is cooking wine---most important ingredients for Japanese cooking. Sauterne may be used instead of Mirin by adding teaspoon of sugar. Fresh recipe of sauce may be used as a dressing for Udon noodles.

[Diana in Wisconsin]

Wow! It’s not even that cold up here, yet! I have been covering the lettuces I have started in a planter on the porch at night, though.

The rest of the garden is just a ‘recovery mission’ at this point in time; I have to have it pretty much cleaned up and mulched in before the 23rd when Aunt Alice shows up for inspection.

You think I’m kidding? She is a formidable life long farmer/gardener! Aunts somehow feel OBLIGATED to kick your butt when they can, LOL! :)