Sweet and Sour Crunchy Cole Slaw
A very refreshing salad. On hot days it is all we can get an appetite to eat for lunch working hard on the farm.
2 tablespoons extra virgin olive oil
1/3 cup Apple Cider vinegar
¼ cup sugar
½ teaspoon salt
1 medium head of cabbage, chopped
½ cup sliced green onions
1 cup julienned kohlrabi or turnips
2 tablespoons chopped Walnuts or Almonds toasted
2 tablespoons black sesame seeds, toasted
Drizzle cabbage mixture with dressing and serve immediately.
Baked Green EGGS
A delicious easy dinner we often cook after a long day in the field. Goes well with Rice cooked in Chicken or brown stock.
2 tablespoons of Olive oil or butter
1 diced Onion (shallots are great but plain old onions will do)
3 cups sliced of Mushrooms
Minced fresh garlic to taste
8 cups of chopped fresh spinach (or mix of available cooking greens)
½ cup cream
I Tsp Fresh thyme
Salt and Pepper to taste
¼ cup of Parmesan cheese
Turn oven to 450°F.
Cook Onions for 5mins in a cast iron pan, add Mushrooms and garlic cook over medium heat until mushroom look floppy. Then add Spinach let it wilt into the rest of the ingredients, about 1.5mins then add cream, Thyme, salt, and pepper. Bring to a boil and remove from heat.
With a spoon make 5-6 craters in the cooked vegetables. Crack one egg into each creator. Depending on the egg size you can fit 5-6 eggs in a 10” cast iron pan. Sprinkle Cheese on top. Then place in the oven and cook for 8 minutes.
Remove and serve immediately.
Viola’s Rhubarb or Gooseberry Pie
This is my Grandma’s pie recipe, simple and oh so delicious!!
1 very full pint fruit/rhubarb
1 1/2 cup sugar (use less if you like it a little tart)
1/4 teaspoon salt
2 tablespoons flour
1 or 2 eggs
Dot with butter
Pour mixture into a homemade pie crust.
Bake at 425 degrees until crust is brown (12 to 15 minutes). Finish baking at 375 degrees 35 to 45 minutes until bubbly in the middle.
Can combine with strawberries and fresh cherries