The answer is YES! Oh my! I’ve learned that a salad, not the traditional Minnesota thing with schlup and glup and some candy thrown in, but a bowl brimful of crisp colors from peppers, carrots, tomatoes and radishes is most delish. The regal attire for the dish ie: salad dressing, also needs some thought.
Here are three variations on the rondo of Jubilee dressings:
Jubilee French Dressing
1/2 C oil
1/4 C vinegar
handful dried tomatoes
1 Tb sugar
1 small onion
1 tsp paprika
1/2 tsp salt
pinch of dry mustard
2 cloves garlic
Puree all the ingredients. Store in the refrigerator.
Apple Raspberry Vinaigrette
1 large apple, cored
1/2 C apple cider vinegar
1/3 C oil
1 – 2 C raspberries
2-4 Tb honey
Puree all the ingredients. Adjust for flavor. Store in the refrigerator.
Ginger Raspberry Vinaigrette
1″ chunk of ginger, without skin
2 C raspberries
4 Tb lemon juice
1/3-1/2 C honey
1/2 C each of red wine vinegar and apple cider vinegar
1/2 C oil
Puree all the ingredients, Adjust for flavor. Store in the refrigerator.
All of our outdoor carrots have now been harvested. The super sweet napoli carrots remaining in a high tunnel will be sampled in the following weeks. Orange carrots were first on the scene in the 1700’s when the Dutch wanted a vegetable to match their flag! It is fortunate they weren’t going for stripes and stars –
Some of our Pac Choi are in outdoor plots tucked under their sheets and blankets. The wind has ripped the coverings to shreds but we hope to continue harvesting them a couple more weeks.
Now that fresh raspberries are over, we have frozen ones for sale. Loida is harvesting spinach and I’m suppose to join her….. Cilantro will be our new guest this week.
Nathan and Steve are learning how to make a cement pad to extend our barn with a lean-to since the experts are too busy this fall. They drove up to Comfrey this morning to hunt through our friendly farmer’s old pile of wood for the forms.
We farmers do aim to please so let us know when we stray from the mark.