Here’s a great way to use up a handful of your gardening vegetables.
Fresh Corn Salad
2 c. corn
3/4 c. cucumber, seeded and diced
1/4 c. diced red onion
1-1/2 c. cherry tomatoes, halved
2 green onions, sliced
3 T. sour cream
1/4 c. red wine vinegar
1/2 c. oil
2 T. minced fresh basil
Salt & pepper
Combine corn, cucumber, onions and tomatoes in salad bowl. In small bowl, combine sour cream, vinegar, oil, basil and salt and pepper. Add to vegetables and gently toss to coat. Chill and serve.
If your household is anything like mine, the one thing you can never have enough of is onions in the kitchen to cook with! (I know this first hand because as soon as I married my husband, who has a background as a trained chef, I found out that we could never have enough onions in the house!)
So one of our family favorites in our garden is also one of the most fascinating plants that we carry here at Heirloom Solutions. It is called the Homesteader Onion.
This unique onion is also known as the Egyptian Walking Onion, because of its unique ability to “walk” through your garden. The way God designed these onions is pretty cool to watch. If the top-setting bulblets are not picked, the plant topples over, putting the bulblets in position to take root and start another plant! If left on their own, they will multiply year after year, giving you an endless supply of wonderful, bite-sized onions.
The Homesteader Onion provides clusters of small, slightly spicy onions. The entire plant can be eaten, including the onion bulb in the ground, the green onion stalk and the top bulblets.
If you are looking for a way to continue to have an endless supply of onions, year after year, the Homesteader Onion is your best bet. Plus, if you’ve never planted them before, I guarantee you will be entertained by them!
Our Homesteader Onions begin shipping mid-September in time for Fall planting.
Because our supplies go fast, secure your order today by visiting www.HeirloomSolutions.com!
Our Boston Pickling cucumbers are producing like crazy right now! Since we have so many, I decided to try a recipe out of one my books called The Pickled Pantry.
Here’s the recipe:
4 cups water
2 tbsp pickling or fine sea salt
1/2 cup distilled white vinegar
8 cups whole pickling cucumbers
1 dill head or 6 sprigs fresh dill
4 garlic cloves, peeled
Heat the water and salt in a saucepan, stirring until dissolved. Add white vinegar and then let cool until room temperature.
Slice the blossom end off of each cucumber. You can keep them either whole or slice them into spears – your choice!
Pack a 2 quart canning jar with the dill, garlic and cucumbers. Pour in the brine to cover.
Cover the container and set the jar in an area that will keep 65-75 degrees.
Check the jar daily and remove any scum that forms on the surface.
The pickles can be ready in 2-3 days, but if you can hold off, a week allows them to develop more flavor.
If you have any recipes that you would like to share with us, please email us at firstname.lastname@example.org