response 1 of 24:

Jan 14 16:04 UTC 1999

Carrots. The refrigerator is overflowing with carrots. I'm serving them
tonight with gado gado sauce, spicy peanut sauce, which doesn't count as local
or in season, but I like it anyway. Also try it with almonds instead of
peanuts. And apples. I hate to admit my simple tastes but I put peanut butter
(or gado gado) on them, too. Sindi, you've got to have better ideas for winter
foods!

response 3 of 24:

Jan 15 17:21 UTC 1999

Not fresh today, we also froze a lot of local fruits and vegetables, as well
as filling the fridge with cabbage, kohlrabi, rutabaga, pink and white and
black radishes, and apples.  We microwaved apples last night with some
imported carob powder and lemon juice.  We saved our black walnuts but forgot
to add some.  We are willing to add small amounts of imported almonds, dried
seaweed and mushroom, etc., for flavor.  A friend gives us his organic potatoe
seconds and lots of garlic.  And I bought some non-local organic celery
because the frozen stuff is all mushy.  Made zucchini and red peppers with
seaweed and pickled radish for flavoring.  I guess frozen does not count as
seasonal, but it was seasonal when we bought it and froze it.  There was
nothing at the market last time because of hte cold, except apples.  A fresh
cabbage would be nice.

response 5 of 24:

Jan 22 00:12 UTC 1999

We're getting a long, long way from Sindi's original question, but nobody else
seems to have come up with a decent diet under her constraints, so let's talk
about gado-gado sauce, from the Moosewood Cookbook. 1 cup chopped onion, 2
medium cloves garlic, 1 cup real peanut butter, 1 Tbs honey, 1/4 tsp. cayenne,
juice of 1 lemon, 1-2 tsp. grated ginger root, 1 bay leaf, 1 Tbs. cider
vinegar, 2 or 3 cups water, 1/2 tsp salt, dash tamari, 2 Tbs butter (except
I use peanut oil). Saute onions and garlic until tender, then add the rest
and simmer for half an hour. Some one at a co-op made this with almond butter,
and it was great that way on tofu. Try veggies or crackers or whatever. 

response 7 of 24:

Feb 24 23:08 UTC 1999

Re resp: #5 ... I think I'm in love!  ;)  I think I'll try that tonight.

response 9 of 24:

Mar 22 17:32 UTC 1999

A Slovak dish I like to make is called haluski.  Basically, it's spaetzle
noodles (made with potato, though) and cabbage fried in butter. When you fry
the cabbage in the butter, the natural sweetness is released. It's a real
winter food and very good.

response 11 of 24:

Mar 24 16:45 UTC 1999

I have no idea how it works chemically, but it works nicely.

To make the noodles or dumplings, you throw a medium potato and a little water
(1/4 cup) into a food processor or blender and blend well.  Mix in some flour
and an egg to make a dough.  Dump small spoonfuls of the dough into boiling
water or use a spaetzle maker, which does basically the same thing.

response 13 of 24:

Mar 26 19:47 UTC 1999

  All you need is a colonder, and a pot of boiling water.

response 15 of 24:

Mar 27 08:08 UTC 1999

  As I learned it, you make the batter which can be made by hand, then you
put the colander on top of the pot of boilking water. Add the batter.
Force it through. Boil til the spaetzel rises to the top. Serve hot.

response 17 of 24:

Mar 29 03:50 UTC 1999

But the food processor probably is.  Would a potato masher do?

response 19 of 24:

Apr 8 00:07 UTC 1999

How about a grater?  I have one that you turn by hand.  You can put in
different cones for different grinds.

response 21 of 24:

May 5 19:06 UTC 1999

A couple of weeks ago I picked our chives, garlic greens and violet leaves.
No sign of the asparagus yet, transplanting last fall may have killed it. 
I read that you can eat skunk cabbage, anyone ever try it?

response 23 of 24:

May 28 01:14 UTC 1999

Whenever you can see green leaves, I think.  Better early in the morning
before the essential oils vaporize.  Our oregano does not have much taste,
the Greeks must grow something different.