Valley Bounty: October 19, 2013: Cabbage

Oct 19 2013
It’s worth slicing open a fresh cabbage for the beauty of the tightly packed, undulating leaves inside. After you admire it, roast the slices with olive oil and salt for a simple and delicious side dish, or make a warm fall coleslaw with apples and onions. Fresh fall cabbage makes great sauerkraut for winter eating, [continue reading]

Two Fall Soups for Chilly Autumn Nights

Oct 1 2012
Fall Soups Tomatillo and Fresh Corn Soup We plant LOTS of tomatillos. One of our staple breakfasts is fried eggs, over easy, with salsa verde and Monterey jack melted on top. We can (and use!) dozens of jars each year. We also dehydrate tomatillo slices for winter use. If we’ve preserved all the salsa verde [continue reading]

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