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FLUTTER34 Posts: 680
8/22/10 4:00 P

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Years ago I would have loved the Last of the Garden salad. We live in the desert and it is now impractical to try to grow much. I tried canning and preserving for a couple of years, but the children were not interested in the produce. They are "too busy' to bother cooking from scratch.

I want to try the cole slaw though. I love it and the fact that it keeps will help me.

Flutter

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60SIXTY's Photo 60SIXTY Posts: 24,908
8/22/10 2:20 P

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What would we do without ziplock bags emoticon
Just back from my picnic. I think I have hit my calorie limit for the day. There were at least 3 people with similar "Last of the Garden" salads. I tasted them all, as we each had a different combo of veggies. I never figured out who the cooks were. I only took half of what I made, I it was a bunch.

I am going to freeze what I left at home and try to eat up the rest this week. I am thinking it might be good as a topping over grilled chicken breast. DH wouldn't think so, but he is eating it.

My neighbor usually brings me cabbage from the garden in the country. Haven't seen any yet.

Linda - North East Indiana, USA `Goal to build myself up to reach 1,000 fitness minutes per month.

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KURTORTOISE's Photo KURTORTOISE SparkPoints: (9,208)
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8/22/10 12:42 P

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Really good idea using the zip loc bag.
I had no idea that it could be frozen -- thanks for telling me.
Freezing something in a plastic bag won't take up much freezer space.

-- Kurt -- Frugalists & Simple Living Team (Co-Leader)
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I've already had all the bad things thrown at me early in life, so now that those are out of the way, my future should be wonderful.


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FROSTY99's Photo FROSTY99 SparkPoints: (190,390)
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8/22/10 12:34 P

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I make a refrigerator slaw that keeps really well for at least a week and can be frozen.
4 cups shredded cabbage
1/2 cup shredded carrots
1/2 cup apple cider vinegar
1/3 cup olive oil
3/4 cup water
1 cup sugar or equivalent sweetener
salt, pepper and garlic powder to taste
Seal in a plastic zip lock bag and keep turning, can be eaten after 24 hours but best the longer it marinates

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KURTORTOISE's Photo KURTORTOISE SparkPoints: (9,208)
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8/22/10 11:58 A

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Haven't you heard of that diet where you reverse all the meals -- dinner for breakfast, and breakfast for dinner? I've never tried it (although I do get cravings like that); the diet supposedly brings your weight down quickly and stabilizes it, as well as gives you more energy.

Food with vinegar seems to help me lose weight faster.

-- Kurt -- Frugalists & Simple Living Team (Co-Leader)
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I've already had all the bad things thrown at me early in life, so now that those are out of the way, my future should be wonderful.


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60SIXTY's Photo 60SIXTY Posts: 24,908
8/22/10 8:11 A

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Well . . . I drained the marinade back into a pot. Brought it to a boil. Then added the veggies, returned to a boil & simmered for 3 minutes.
Drained it in a colander. Refrigerated.
Had some for breakfast . . . . . if you can believe that.
I think that sour things cut my appetite.

Linda - North East Indiana, USA `Goal to build myself up to reach 1,000 fitness minutes per month.

Frugalists and Simple Living [co-leader]
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"To lose a healthy one pound of fat per week, all it takes is a 500-calorie deficit per day."
COPPERPENNY45 Posts: 6,162
8/22/10 7:46 A

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emoticon Good Morning!

Sixty, I remember this from when we lived next to my grandmother. She made this & I really loved it. I think I was the main one that ate it for some reason. I don't know if I could eat it now as i had to have part of my lower intestine removed & can't eat some foods, cabbage being the main one. It doesn't dissolve very well in the stomach etc. My dr said eating cabbage, for me, was like throwing gasoline on a fire. Doesn't work. emoticon Only thing is he didn't tell me until AFTER my daughter & I went on the cabbage diet! I ended up in the hospital(after day 1) for a week with blockage! It's a game (?) to see which foods will affect me now.
Anyway, thanks for the memory! emoticon

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VALI_T's Photo VALI_T SparkPoints: (98,053)
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8/21/10 7:42 P

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However you decide to do this, it sounds like it's going to be really wonderful. Makes me wish I lived in a house so that I could have a yard and a garden. Well okay, there are other things that make me wish that, too, but right now I'm really wishing it and my mouth is watering. Please let us know how it turns out.

There was much rejoicing!


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8/21/10 5:55 P

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Canning supplies aren't common here, so you're more likely to find "refrigerator" versions which use raw vegetables (if you find anyone who does it at all), and this allows you to use the unfiltered Cider Vinegar (with "Mother") without killing the live organisms in it.

The Garden Salad has vegetables put in layers, such as cabbage (sliced as in cole slaw), and carrots (thinly sliced with a vegetable/potato peeler). The green tomatoes (if available) are cut into quarters. Everything has to be packed down under the level of liquid.
The spices vary (I always throw in some Green Tea that has been ground to a powder in a coffee grinder -- it doesn't affect the taste at all), as does the amount of water to vinegar -- but no sugar (it would probably ferment with sugar).
The filled jar has to sit in the back of the refigerator for at least a couple of weeks in order for the flavors to blend, but it keeps for a very long time.
You could probably heat the jars (as in canning) before they're filled and covered, but this might kill some of the good stuff in the Cider Vinegar.

The cole slaw is basically the same, done in layers alternating shredded cabbage & carrots plus spices (I throw powdered Green Tea in this also), and it's all packed down below the Cider Vinegar/Mayonnaise dressing line. This would take at least two weeks also.
It's actually similar to the old farm version of cole slaw when they used to bury it in a crock in the backyard when the cold weather hit (kind of like Korean Kim-Chi), but they didn't use mayonnaise, just the shredded cabbage & spices (it fermented together).
I've never tasted cole slaw made with the old method (it's supposedly delicious), but I think I'd prefer to use the refrigerator and mayonnaise.

BTW, if there's a historical society in your state, you might want to check if they have an oral history library -- many Midwestern states had state- and city-funded oral history projects where they interviewed senior citizens about the early years of the 20th Century (and some who went back to the turn of the last century). Many of the projects transcribed their interviews onto paper and organized them into categories.
The women had tons of interesting (budget) recipes, not only for eating, but for medicinal and cosmetic use -- and, of course, all of it is "frugal."
The best part is the personal memories which are always intertwined with the recipes.
You might want to ask a librarian about oral histories in case you don't know of any historical society in your area.

-- Kurt -- Frugalists & Simple Living Team (Co-Leader)
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ndividual.asp?gid=16395


I've already had all the bad things thrown at me early in life, so now that those are out of the way, my future should be wonderful.


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IMVEGAN's Photo IMVEGAN Posts: 2,877
8/21/10 5:51 P

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I have never heard of something like this but am interested in the recipe too if someone has one.

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60SIXTY's Photo 60SIXTY Posts: 24,908
8/21/10 5:02 P

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My grandmother used to make "Last of the Garden Relish" at the end of summer. I know that it sometimes had both green & red tomatoes, cabbage, a lot of corn, bell peppers, green beans, and cucumbers &/or zucchini. I remember that she used cider vinegar, & cooked the mixture. Because she was diabetic, she never put in sugar, but often used saccharine. Since I liked this relish, I am sure it did not have a sweetener.

I have been searching the internet for recipes. I have assembled my recipe using the above ingredients. I sliced the tomatoes thin, and cut into quarters. Every thing else diced or perhaps a "rustic chop."

My marinade: 2 cups of cider vinegar, 3 TBS Mustard Seed, 2 TBS Celery Seed. I have about 2/3 cup of splenda in it so far and may add more.

Many recipes that I have found said to marinate for 24 hours then cook for 3 minutes. [My green beans and corn are already blanched. Everything else is raw.] Other recipes say to cook right away or after marinating a couple of hours, but to simmer for 30".

I do not like over cooked veggies.

Anybody experienced with this kind of recipe?
Any advice on how to finish it?
I want to freeze some of it.

Linda - North East Indiana, USA `Goal to build myself up to reach 1,000 fitness minutes per month.

Frugalists and Simple Living [co-leader]
www.sparkpeople.com/myspark/groups_individual.asp?gid=16395

Team Co-Leader for OSTEOARTHRITIS OF THE LOWER BACK
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"To lose a healthy one pound of fat per week, all it takes is a 500-calorie deficit per day."
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