Tasty, fresh and nutritious food grown on the Saugeen Bruce Peninsula
Here are all the recipes from our newsletters in one place!
7 Things to Do with Garlic Scapes
Watermelon Salad with Cucumber and Feta
Prepping Zucchini for Best Grill
Zucchini Soup Base for the Freezer
Curried Eggplant with Chickpeas
Herbed Salts: More Salt, More Herbs, With Veggies
Lacto-Fermented Curtido: Cabbage Salsa – from Northwest Edible Life. I’m having difficulty getting onto the site. I’ll continue to work to get this link live.
Adapted from The Lemon Bowl
(skins on or off, seeds in or removed – your choice)
If you have time: Salt the veggies (1/2 teas minimum) and set aside in a colander for 1/2 hour. Then squeeze any liquid out of the vegetables you can.
If you don’t have time: Add 1/2 teas salt to the dressing
Taste and adjust seasoning.
Garnish with: sliced tomatoes, red onions, feta, olives, smoked fish or whatever floats your boat!
from Madhur Jaffrey
