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RECIPE: Grand Green Bean Salad
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BOK CHOY WITH GINGERY BUTTER
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ZESTY COLESLAW
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tomato and bread salad
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Arugula Pesto.
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Butter-Maple Roasted Carrots with Garden Thyme
Apple Cake
Garlicky Beet Delight
Mashed Rutabaga with Sour Cream and Dill
Asian Slaw Salad
Chorizo and Cornbread stuffing
Winter Root Beef Stew
Traditional French Turnip and Pumpkin Soup


 

Green Tomato Relish


There is still time to can some of this zesty relish! It is especially good with our farm hot dogs. The recipe comes from our standby for good American food, The Fannie Farmer Cookbook.

This makes approximately 4 pint jars or 8, 8-oz jars.

 

  • 4 poundsgreen tomatoes, chopped (about 8 cups)
  • ¼ cup salt
  • 1 teaspoon freshly ground pepper
  • 1 ½teaspoons dry mustard
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon allspice
  • 1 ½ teaspoons ground cloves
  • ¼ cup mustard seed
  • 1 quart cider vinegar
  • 1 cup light-brown sugar
  • 2 sweet peppers (green or red)
  • 1 onion, chopped
 
  • Mix the tomatoes with the salt
  • Cover, and let stand overnight or for 24 hours
  • Rinse in cold water and drain.
  • Mix the remaining ingredients in a pot
  • add the tomatoes, and bring to a boil
  • Cook gently for about 15 minutes
  • Spoon into hot, clean jars, leaving 1/8-inch headspace, and seal
  • Store in the refrigerator or process in a boiling-water bath for 10 minutes.
Recipe From: Fannie Farmer Cookbook. SGF Newsletter Week 19 of 2012