Dear All,
I hope you had a peaceful week and got to visit with family and friends. Happy New Year! We had a relaxing week with Steve's family in Maryland. We played games, slept in and Kira got her fill on TV. The guinea pigs and our house were taken care of by Phil's family that came to spent the week at Birdsfoot. Phil and I got a late start on packing the bags today, because it was so cozy in our houses out back and so cold in the Main House. And I had to write a lot of bags. This individualized bags and boxes can take some time. I still like the system, but it would help, if you bring bags back to the pick up site. I am deep into bookkeeping and seed ordering, planning the next season. What fun. Outside it is snowing and I am thinking about water melons and tomatoes. I am gonna try to grow romanesco, a mixture of cauliflower and broccoli, very tasty and beautiful. If you have any other wishes, now is the time to speak up and I will try my best to grow it.
You will have two more pick ups on the 17th and the 31st of January. Than I am off to Germany for a month.
Here are a few more recopies:
coleslaw with beets, apples, carrots in lemon dressing:
mix 1 cabbage (1/2 if it is large) shredded fine
3 carrots shredded fine
1 beet (1/2 if it is large) shredded fine
add dressing:
1/2 cup of olive oil
1/2 cup of concentrated lemon juice (or 1 lemon)
1/2 cup of water
1tsp of maple syrup or honey or 2tsp of sugar
salt
pepper
you can add raisins and or walnuts. This is our favorite winter salad at Birdsfoot!
This one was send in by Cathy Giglio, thank you!
Here is one of my favorites from the Moosewood cookbook. I don't put in the pepper or raisins and it is still yummmmmmmmmmmm.
Tunisian Vegetable Stew
from: Asha Dornfest
(from Moosewood Cooks at Home)
Add bell pepper and spices to skillet, saute another minute.
Stir in tomatoes, chick peas and raisins, simmer covered for 15 minutes till vegies are tender.
Add lemon juice and salt to taste.
Serve on top of rice, couscous or other grain.
Be well, Dulli
I hope you had a peaceful week and got to visit with family and friends. Happy New Year! We had a relaxing week with Steve's family in Maryland. We played games, slept in and Kira got her fill on TV. The guinea pigs and our house were taken care of by Phil's family that came to spent the week at Birdsfoot. Phil and I got a late start on packing the bags today, because it was so cozy in our houses out back and so cold in the Main House. And I had to write a lot of bags. This individualized bags and boxes can take some time. I still like the system, but it would help, if you bring bags back to the pick up site. I am deep into bookkeeping and seed ordering, planning the next season. What fun. Outside it is snowing and I am thinking about water melons and tomatoes. I am gonna try to grow romanesco, a mixture of cauliflower and broccoli, very tasty and beautiful. If you have any other wishes, now is the time to speak up and I will try my best to grow it.
You will have two more pick ups on the 17th and the 31st of January. Than I am off to Germany for a month.
Here are a few more recopies:
coleslaw with beets, apples, carrots in lemon dressing:
mix 1 cabbage (1/2 if it is large) shredded fine
3 carrots shredded fine
1 beet (1/2 if it is large) shredded fine
add dressing:
1/2 cup of olive oil
1/2 cup of concentrated lemon juice (or 1 lemon)
1/2 cup of water
1tsp of maple syrup or honey or 2tsp of sugar
salt
pepper
you can add raisins and or walnuts. This is our favorite winter salad at Birdsfoot!
This one was send in by Cathy Giglio, thank you!
Here is one of my favorites from the Moosewood cookbook. I don't put in the pepper or raisins and it is still yummmmmmmmmmmm.
Tunisian Vegetable Stew
from: Asha Dornfest
(from Moosewood Cooks at Home)
- 1 1/2 c. thinly sliced onions
- 1/4 c. vegie stock
- 3 c. thinly sliced cabbage
- dash of salt
- 1 large green pepper, cut into thin strips
- 2 teaspoons ground coriander (has a mild, nutty taste)
- 1/2 teaspoon turmeric (adds golden color)
- 1/4 teaspoon cinnamon
- 1 28-oz can undrained chopped tomatoes
- 1 16-oz can cooked chick peas/garbanzo beans
- 1/3 cup raisins or currants (optional, but very good)
- 1 tablespoon fresh lemon juice
Add bell pepper and spices to skillet, saute another minute.
Stir in tomatoes, chick peas and raisins, simmer covered for 15 minutes till vegies are tender.
Add lemon juice and salt to taste.
Serve on top of rice, couscous or other grain.
Be well, Dulli
