Kale – May 15 – October 15
Mustard Greens – May 15 – October 15
Radishes – May 15 – November 1
Spinach – May 15 – July 15
Strawberries – May 15 – July 1
Turnip Greens – May 15 – October 21
Cabbage – May 19 – November 1
Collards – May 23 – October 21
Did you know? – Storing eggs below 40 degrees will help keep bacteria from multiplying and can decrease the chance of illness. Keep eggs refrigerated.
Strawberry Romaine Salad
~ Submitted by Carrie Arnold
2 heads Romaine lettuce
1 pound or heaping pint strawberries hulled
1 medium size red onion
3 Tablespoons roasted sunflower seeds
¾ cup mayonnaise
1/3 cup sugar
3 Tablespoons milk
2 Tablespoons white vinegar
Tear Romaine lettuce into bite-size pieces. Slice strawberries and onion. Toss with lettuce in large bowl. Add sunflower seeds. Whisk mayonnaise, sugar, milk and vinegar together in small bowl. Add to salad and toss just before serving.
Cabbage and Noodles
~ Submitted by Pam Arnold
1 pound cooked noodles (any will work, short are best)
½ pound bacon (cut into pieces)
1 medium cabbage (sliced about ½ inch)
1 medium to large sweet onion (or 2 cooking onions) chopped
4 Tablespoons butter
salt and pepper to taste
In large skillet, fry bacon til crisp. Remove from pan. Lower heat; add onions, sauté slowly till clear, remove from pan.
Add butter to pan, when melted add cabbage and cook till it breaks down and becomes tender.
Add cooked bacon and onions back to skillet and mix. Now add cooked noodles, stir and heat through. Adjust salt and pepper to taste (depends on how salty your bacon is.)
Warning – Do NOT eat (or even taste) raw meat, poultry, fish, shellfish, or eggs. Do not sample uncooked mixtures (e.g. cookie dough or cake batter) that contains raw eggs.
We take no responsibility for errors or omissions. All efforts have been made to assure that every recipe is complete and we hope you enjoy preparing these for your family.