Tag Archives: volume1019

Bok Choy

bok choi

An excellent source of vitamins A, B-complex, C, and some minerals, bok choy is also extremely high in calcium.  The growing season of bok choy is limited to the cooler weather of spring and fall.  A traditional stir-fry vegetable from China, bok choy is rapidly gaining in popularity in the United States. To use in a stir-fry, separate […]

Roasted Beet Salad

Roasted Beet Salad

A delicious main dish salad for a luncheon or light supper, this recipe is from the book “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce–Third Edition”, published by the Madison Area Community Supported Agriculture Coalition, Jones Books, Madison, Wisconsin, 2004. Jenny Bonde and Rink DaVee of Shooting Star Farm shared their recipe, […]

Cucumbers in Sauce

Cucumbers in Sauce

Shared by Jane’s mother, Mary Winum, this easy and delicious cucumber salad tastes best when the flavors have melded together overnight. Ingredients: 3 large Cucumbers, peeled, forked, and sliced thin 2 1/2 Tablespoons distilled White Vinegar 1 Tablespoon Olive Oil 3 Tablespoons White Wine 1 Tablespoon fresh Lemon Juice Green onion with some of the […]



Beets are one of the most colorful, sweet and delicious vegetables to use, and they are so versatile! Use them either cooked or raw, and in your favorite recipes. They contain generous portions of vitamin C, A, and the carotenes. Using beet greens will also give you high amounts of vitamin C, calcium, and iron. Beet greens are best used fresh. When storing for a […]

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