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From the CSA This Week

July 22, 2007

Recipes from my adventures in Community Supported Agriculture and Local Food!

Deviled Eggs (Holla!)- 2 tbls mayo, 1 tbls mustard, 1 tsp horseradish, dash of white vinegar, a huge dollop of pickle relish, parsley (local), dill (local), salt, pepper, much paprika, oh, and eggs (local).

Cucumber and Beet Salad- cucumbers (local), beets (local), red onions (local), olive oil, red wine vinegar, white vinegar, salt, pepper

I recommend blanching the beets so they are of equal crispness to the cucumbers.  You will like this dish if you appreciate magenta.  This salad improves with age, up to 48 hours.

Fresh corn salad– 4 ears of corn (local), 1 scallion (local), 10 cherry tomatoes (local), some chopped chives, and a cup of yogurt.  Corn must be blanched as well. 

 Thank you for your suggestions of what I should can/pickle.  How could I have forgotten okra?  Pickled okra is the bomb, and I’ve been known to order a bloody mary simply for that very thing.  Canned corn too was a great idea, since it’s a staple in my pantry, considering most of my cooking falls into the category of Betty Crocker circa 1955.  

Also, check it-I’m listed in Blogasheville!  Hooray! 

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