2-3 cucumbers

1 onion

1 pepper

2-3 large tomatoes

A bottle of Italian dressing

Slice all up on a bowl – pour the bottle of Italian dressing on it and stir.  Refrigerate.

Yummy!

SUMMER SALAD by Judy Lambert

This is a picture of BEET KVASS I just made. It has extraordinary
healing powers. Beets are loaded with nutrition. It’s an excellent
blood tonic, aids digestion, alkalizes the blood, cleanses the liver,
good treatment for kidney stones and it’s used all over Europe in cancer
therapies. Much… more results than what I’ve listed.
2 large or 3 medium organic beets, peeled and coarsely chopped, 1/4 cup whey, 1 T sea salt, filtered water.
Place beets, whey and salt in a 2 quart glass container. Add filtered water to fill the container. Stir well and cover securely. Keep at room temperature for 2 days before transferring to refrigerator. To serve, pour through a strainer.
When… See More… See More most of the liquid has been drunk, you can fill up the container with filtered water and keep it at room temperature another 2 days. The resulting brew will be slightly less strong than the first. After the second brew, discard the beets and start again. You may, however, reserve some of the liquid and use this as your inoculant instead of the whey.
Note: Do not used grated beets to make this. When grated, beets exude too much juice, resulting in too-rapid fermentation that favors production of alcohol rather than lactic acid. The beets should be coarsely chopped by hand.
To make homemade whey: 1 quart organic plain whole yogurt or kefir.
Line a colander or large strainer with a kitchen towel and set it over a bowl. Place yogurt (or kefir) in the towel lined colander (or strainer), cover with a towel or plate, and leave overnight. The whey will drip into the bowl. The next day, tie up the ends of the towel with… See More … See Morestring and suspend it by tying it to a spoon set across a deep container. Transfer the whey that has already accumulated in the bowl to a jar and refrigerate. Additional whey will drip out of the towel over the next day or two – add this to the jar. Remove the cream cheese from the towel and store in the refrigerator. The whey will keep for many months and the cream cheese will keep for about 2 weeks.

beets\’ recipe by Jeanne Cloud-Nadeau

If you are interested in getting a dried gourd to decorate for Christmas, New Year or othe holiday, call us at (952) 906-0247, leave your phone number and we will get as many gourds as you want!

Here are some websites I found that can give you good ideas..

bluerockgourds.blogspot.com/

www.gourdsbyjeanie.org/dyswis.htm

hubpages.com/hub/How-I-Craft-Gourds

flickr.com/photos/66675293@N00/308890000

I found this pie recipe in the internet. It shows you how to make the crust and the filling. If you want to see the pictures, just go to: http://www.myhomecooking.net/apple-pie/

Pie Crust Ingredients

2 cups all-purpose flour

I teaspoon salt

1 tablespoon sugar

6 tablespoons butter

6 tablespoons shortening

6 to 8 tablespoons ice water

- First Step: Mixing the Pie Crust Ingredients

Warm the butter in the microwave until it is soft, but not melted.

Mix in a large bowl:

2 cups all-purpose flour

I teaspoon salt

1 tablespoon sugar

Then cut in using the dough blender:

6 tablespoons butter

6 tablespoons shortening

6 to 8 tablespoons ice water

- Second Step: Chill the Pie Dough

Wrap your pie crust in plastic wrap. Then place in refrigerator for 20 or more minutes, while you make the pie filling.

Apple Pie Filling Ingredients:

5 Tart Peeled Apples

1 Cup Sugar

2 Tablespoons Flour

1/2 Teaspoon Cinnamon

1/4 Teaspoon Salt

1 Tablespoon Cider Vinegar

1 Tablespoon Lemon Juice

- First Step: Slice Apples

Peel and slice your apples.

Soak them in water with a tablespoon of lemon juice. This will prevent the first apples cut from turning a funky color.

- Second Step: Mix Filling

Mix in large mixing bowl:

1 cup sugar

2 tablespoons flour

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 tablespoon vinegar

- Third Step: Mix Apples

Now, drain the water off of the apples and mix them with the spices.

Put Together Your Apple Pie

Now that you have made the pie dough and apple filling, let’s put this pie together! Make sure your pie crust has been at least 20 minutes in the refrigerator before assembling the pie.

- First Step: Cut

Now that your pie crust has had plenty of time to cool, divide it into two, equal halves.

- Second Step: Rolling Pie Crust

Roll one of the balls of pie crust out until it is around 1/8th of an inch thick.

- Third Step: Putting Crust in Pie Pan

Once you have rolled out the dough, wrap it around the rolling pin and unroll it onto your pie pan.

Once you have shaped it to fit the inside of the pan, take a fork and poke holes in the bottom of the crust. This will let the steam out as the pie bakes.

- Four Step: Filling Apple Pie

Dump all of the apples in the pie. Place about 4 chunks of butter on top of apple filling. This will give the filling rich flavor.

- Fifth Step: Putting Top Pie Crust On Pie

Roll out the remaining pie dough and place it on top.

- Six Step: Forming Edge of Pie Crust

Create a pattern around the edge of the pie by using the back of a knife.

Bake Your Apple Pie

- First Step: Baking Apple Pie

Cut long strips of tinfoil and place them around the edge of the pie.

This will prevent the crust’s edge from burning while it bakes. You will want to take the tinfoil off about ten minutes before the pie is done. This way, the apple pie will have a golden brown edge.

Bake your pie at 400 degrees for 50-60 minutes.

hint: Place a cookie sheet covered in tinfoil on the lowest oven rack (not on the same rack as the pie) to prevent any overflow from reaching the bottom of the oven–easy cleanup!

- Second Step: Brush With Egg White

For a glossy effect, brush a small portion of egg white on top of the crust when you remove the tinfoil.

Submitted by sfiecke on September 11, 2008 – 2:11pm.
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Shakopee News – Watch Peter pick corn

In today’s print edition of the Shakopee Valley News, we told the story of local vegetable grower Peter Marshall, who picks corn the old-fashioned way– by hand. His corn has grown in popularity in the Twin Cities and is a favorite of Minneapolis mayor R.T. Rybak. On a recent Saturday morning, before daybreak, Peter took a reporter through his fields

pa href=http://www.peterspumpkins.com/Peter’s Pumpkins and Carmen’s Corn,/a 12860 Old Brick Yard Rd., Shakopee, 952-906-0247, Monday through Friday (11 a.m. …

http://www.minnesota-reader.com/peter-pumpkin-pickers

Please note that these lists show farmers who raise sweet corn and are likely to have the … Shakopee, Peter’s Pumpkins & Carmen’s Corn, 952-906-0247, …

http://www.mn-farmtoschool.umn.edu/sweetcorn_farmers.html