Recipes From The Garden

Depending on when you started your garden, you may be eating some of the produce by now.

My cabbage is ready, and we've been eating onions, peas, and cucumbers.

Some of the peppers are just starting to be big enough to use.

My carrots are pathetic. Of the first planting, only a couple are growing.

Here is a family favorite recipe for your 4th of July picnic using vegetables from the garden.


Frozen Coleslaw

1 head of cabbage, finely shredded (8 cups)

1 teaspoon salt

1 cup carrot, shredded (about 2 med)

1/4 cup chopped green pepper

1/2 cup green onion, finely chopped

1 cup chopped celery

Dressing:

1 1/2 cups sugar

3/4 cup vinegar

1 tsp celery seed (not celery salt)

1 tsp mustard seed

1 tsp salt
In a large bowl, sprinkle cabbage with salt. Let stand for 1 hour, drain thoroughly. Stir in the rest of the vegetables, set aside.

In a med pan, combine all dressing ingredients. Bring to boil, boil 1 minute. Pour dressing over cabbage mixture. Toss until well-coated. Store in freezer containers. To serve, thaw in fridge for up to 24 hours, serve slightly frozen. 14 servings.

Cut the cabbage in to wedges. Sprinkle with salt and let sit for one hour.

Shred cabbage, add onion, green pepper, and carrot.

Combine dressing ingredients in saucepan. Bring to boil and boil for one minute. Cool and add to cabbage mixture.

Put in containers and freeze. When you're ready to eat the coleslaw, thaw, leaving some ice crystals.