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Blog Archive
Informative Blog Posts
Sauce-Sational: An Experiment in Applesacue
- Akane
- Arlet (Swiss Gourmet)
- Baker's Mix - August
- Baker's Mix - October
- Bella
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- Idared
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- NW Greening
- Overall Summary
- Paulared
- Red Gravenstein
- Regent
- Sansa
- Scarlet
- Shizuka
- Silken
- Smokehouse
- Smoothee
- Sno (Famuese)
- Snow Sweet
- Spartan
- Sweet 16
- Tolman Sweet
- Valstar
- Wealthy
- William's Pride
- Wolf River
- Zestar!
Popular Posts
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I hope all you father's out here who are reading this have a FABULOUS Father's Day today! Maybe your wife and children decided to br...
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Next up on the Sauce-Sational Analysis – the Jonagold. Jonagold is our apple that people tend to go to once the Honeycrisp sell out. The J...
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It’s that time of the year again! The 11th annual Hand Crafted Hoedown for the Holiday’s is just a few weeks away! What is the Hand Craft...
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My favorite thing I ever read on how to describe the Golden Delicious was, “NOT a Red Delicious.” I think a lot of people tend to group Go...
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This really only belongs on my crafty blog but since Diane and I both created a quilt for the contest I thought I’d share it with you all o...
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One of my favorite things about the orchard is that it gives us the opportunity to take unwanted items, old items, odd items, and use them a...
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Asparagus Vinaigrette Salad – Market Fresh Recipe
Another wonderful vegetable you will be finding at the markets this time of year (usually a bit earlier in May actually) is Asparagus. So, to go with my ‘market fresh recipe’ theme like yesterday’s Rhubarb recipe here’s a wonderful new way to prepare asparagus that Diane made the other night. The reaction of the consumers was to give it an A+.
Asparagus Vinaigrette Salad
Ingredients
- 1 1/4 pounds fresh asparagus, cut into 2 inch pieces
- 1/3 cup sliced green onions
- 1/2 cup olive or vegetable oil
- 1/4 cup cider or white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
Directions
1. In a saucepan, cook the asparagus in a small amount of water for 5 minutes or until crisp-tender. Rinse with cold water; drain well. Place in a bowl; add pimientos and onions. In a small bowl, whisk oil, vinegar, mustard, Worcestershire sauce, basil, salt, pepper and thyme; pour over asparagus mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
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