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The Edible Landscape
Harvesting and Storing Home Garden Vegetables
It's that time, my friends... we are about to be overloaded with goodness from the garden. Read up on how to store a huge variety of home garden vegetables, courtesy of the University of Minnesota Extension Service.
Click here for the article
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The Perennial Landscape
Pruning Perennials Part II
Continuing on...
Click here for Week 2's article
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Pressed Salad
Makes 2 cups
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3 cups green cabbage in very thin shreds
1/2 cup yellow summer squash
1/4 cup carrot, sliced very thin or shredded
1/4 cup radish, shredded
1/4 cup baby leaf lettuce, shredded
2 teaspoons salt
Make sure all the vegetables are shredded or sliced thinly. Toss together thoroughly with the salt.
Place the mixture in a pie plate or other plate with a lip. Nest another dish on top, weighted down with 2 or 3 pounds (a few cans of soup or bags of dried beans should be enough).
Refrigerate at least 8 hours or up to 2 days, pouring off the liquid occasionally.
Serve as is or sprinkle vinegar over the salad just before serving.
Recipe courtesy of Beier's Greenhouse. Adapted from American Macrobiotic Cuisine
by Meredith McCarty. Garden City Park, New York: Avery Publishing, 1996.
August 12, 2009
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