Beans and Greens Salad

Wait…you didn’t think I preserved ALL of my greens, did you? Of course not! I’m managing to eat some, though hardly as many as I probably should. Besides sauteed in garlic, this is probably one of my favorite ways to eat them. This particular version was made with the greens of yellow beets. Yellow beet [...]

Beets for Everyone!

Beets! They’re beautiful! They’re delicious! They’re in season! And they’re red!

It’s been a veritable beetfest over here at goat central. We’ve been shredding them, pickling them, and pressure canning them. And, very importantly, teaching other people how to do these things, too. I love a good beet salad in season—one of my favorites follows below—but [...]

Dijon Potato and Green Bean Salad

Remember my abundance of green beans? And my sad little potatoes?

They’ll make a happy little salad.

About half a pound of potatoes, preferably small and garden-fresh
About half a pound of various fresh beans (string, romano, wax, etc.)
A large tomato, chopped
A handful of basil
Juice of 1 lemon
2 T olive oil
1 T Dijon mustard
Salt

1) Bring a small pot [...]

The Great Bean Conundrum (plus a 4-bean salad to can)

I am drowning in beans. Somehow, the two 4-foot rows that I planted in my community garden plots are producing an average of about a pound of beans a day. Never, ever would I have guessed that they would produce so much. The obvious solution is to preserve them, but beans—the classic low-acid food—are a [...]

Green Bean and Beet Salad

Simple, improvised salads are one of the purest joys of summer. Get a few flavor combinations down, and you’re set. Mark Bittman’s recent list of ideas of 101 salads is a great place to start, but really: just toss together whatever comes in from the garden and eat what you like. Not coincidentally, things that [...]

Spelt Salads

Somewhere out there is a reader who’s upset that I never actually posted the uses for spelt that I promised you. Ian, these are for you. (Both recipes, if you can call them that, are mine.)

Spelt, Barley, and Walnut Salad

1 c. cooked spelt
1 c. cooked bulgur
1/4 to 1/2 c. walnuts, chopped
about 1/2 a small red [...]

First Salad of Spring!

Finally! Today, at long last, the garden had enough greens to make a salad for the two of us. We topped this miraculous combination of spinach, baby chard, baby beet greens, and tatsoi with homemade balsamic dressing, some blue cheese, and walnuts. Spectacular! Since some of these greens are in partial shade, fingers crossed to [...]

Carrot and Red Cabbage Salad

This is a classic, “Hmmm, there’s nothing to eat in my house. But I want a salad. What to do?” kind of dish. You’ll note that I don’t call it “slaw,” because in my mind, “slaw” contains green cabbage and lots of mayonnaise. Since this is based on a vinaigrette and whatever happens to be [...]

Ask the Goats: Precision Egg Cookery

I just made a batch of egg salad and something is seriously wrong. I can only describe the texture as furry. The eggs are fresh from the farm yard, so that’s not the problem. The only ingredients are eggs, mayonnaise, salt, pepper, and majoram. I added some vinegar and mustard and that helped, but just [...]

Fresh Chickpea Salad

We know you’ve been on pins and needles wondering just what exactly we did with those fresh chickpeas. Today we bring you the answer.

Jilly was in town for this experiment, and I must confess that we were both a bit stumped by the chickpeas. Raw, they sort of tasted like regular peas, only milder, or [...]

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