Tuesday, June 21, 2011
WEEK 5 2011
Delivery 5: June 21st and June 24th
Today you will find a box full of new veggies!
Carrots: Atomic Red and YaYa
Beets Detroit Dark Red and Chioggia
Fresh Garlic
Sylvetta Arugula (Wild)
Bulb Onions and Greens (they are edible)
Kohlrabi
New Potatoes
Green Onions
Cilantro
Dill
Oregano
Basil
Note about the Garlic: It is still not cured.
FYI: If you have not finished your garlic scapes; they will keep in the fridge for a very long time. We still have a bag of them and put them in everything. I have been sick this weekend and made the most delicious soup.
Garlic Scape Comfort Soup
1 cup Orzo cooked normally, but keep extra water in pot
Once Orzo is cooked:
Add 3 garlic scapes cut into bite size pieces
3 cloves of garlic smashed
1 chopped green onion
2 chopped carrots
1 tsp. Bragg’s Amino Acids
1 tsp tamari (or soy sauce)
Finely chopped sprig of dill
A dash of cayenne
Eat in a mug with an ice cold cup of Ginger Ale. It made me feel much better
Note: The Coop has organic orzo in the bulk section. Bringing your jar is a great way to reuse something that would otherwise end up in our landfills. Just ask one of the cashiers to give you a tare (or weight) of your jar before filling it.
DATE CHANGED! (I HOPE THAT YOU CAN MAKE IT)
Work Day and Potluck
Sunday, June 26th
Come out to the farm and get your hands DIRTY!
We will work from 1:00 to 3:00.
A late lunch Potluck will start at 3:00
If you play an instrument bring it for a fun pick n’ grin
Grab your gloves, a friend and a dish to pass for a day on the farm.
News from Clear Creek Farm
This week we have had a lot of rain- 2 3/4 inches; which makes for rather lazy days on the farm. Nick and Adam have been passing the time pulling some very large fish out of the pond. Evaline has been helping out by hunting for worms. She takes great pride in finding the BIG worms! Luckily, she lives on an organic farm and there are BIG worms a plenty.
The garlic is all hung and curing in the tool shed. There are some outstanding looking bulbs. I’m sure that you are enjoying fresh garlic as much as us. Special thanks to those of you that helped plant it last Fall!
We invested in an industrial size salad spinner and hope that will improve the quality and longevity of the vegetables. For those of you that unfamiliar with a salad spinner; it is a centrifuge that removes all the water from the vegetables decreasing premature crop spoilage. You can purchase a home size version for around 30 dollars. I think it is a great addition to any kitchen.
On a more personal note, Delia’s Fruit Orchard produced one peach this year. It was juicy and delicious; we all shared it. The trees look good and the orchard has a very comforting feeling. Thank you for helping us to create a beautiful memorial to our sweet Delia.
Today you will find a box full of new veggies!
Carrots: Atomic Red and YaYa
Beets Detroit Dark Red and Chioggia
Fresh Garlic
Sylvetta Arugula (Wild)
Bulb Onions and Greens (they are edible)
Kohlrabi
New Potatoes
Green Onions
Cilantro
Dill
Oregano
Basil
Note about the Garlic: It is still not cured.
FYI: If you have not finished your garlic scapes; they will keep in the fridge for a very long time. We still have a bag of them and put them in everything. I have been sick this weekend and made the most delicious soup.
Garlic Scape Comfort Soup
1 cup Orzo cooked normally, but keep extra water in pot
Once Orzo is cooked:
Add 3 garlic scapes cut into bite size pieces
3 cloves of garlic smashed
1 chopped green onion
2 chopped carrots
1 tsp. Bragg’s Amino Acids
1 tsp tamari (or soy sauce)
Finely chopped sprig of dill
A dash of cayenne
Eat in a mug with an ice cold cup of Ginger Ale. It made me feel much better
Note: The Coop has organic orzo in the bulk section. Bringing your jar is a great way to reuse something that would otherwise end up in our landfills. Just ask one of the cashiers to give you a tare (or weight) of your jar before filling it.
DATE CHANGED! (I HOPE THAT YOU CAN MAKE IT)
Work Day and Potluck
Sunday, June 26th
Come out to the farm and get your hands DIRTY!
We will work from 1:00 to 3:00.
A late lunch Potluck will start at 3:00
If you play an instrument bring it for a fun pick n’ grin
Grab your gloves, a friend and a dish to pass for a day on the farm.
News from Clear Creek Farm
This week we have had a lot of rain- 2 3/4 inches; which makes for rather lazy days on the farm. Nick and Adam have been passing the time pulling some very large fish out of the pond. Evaline has been helping out by hunting for worms. She takes great pride in finding the BIG worms! Luckily, she lives on an organic farm and there are BIG worms a plenty.
The garlic is all hung and curing in the tool shed. There are some outstanding looking bulbs. I’m sure that you are enjoying fresh garlic as much as us. Special thanks to those of you that helped plant it last Fall!
We invested in an industrial size salad spinner and hope that will improve the quality and longevity of the vegetables. For those of you that unfamiliar with a salad spinner; it is a centrifuge that removes all the water from the vegetables decreasing premature crop spoilage. You can purchase a home size version for around 30 dollars. I think it is a great addition to any kitchen.
On a more personal note, Delia’s Fruit Orchard produced one peach this year. It was juicy and delicious; we all shared it. The trees look good and the orchard has a very comforting feeling. Thank you for helping us to create a beautiful memorial to our sweet Delia.
Tuesday, June 14, 2011
Week 4 2011
Delivery 4: June 14th and June 17th
Today you will find a box full of new veggies!
Carrots: Atomic Red and YaYa
Beets Detroit Dark Red and Chioggia Bullseye
Fresh Garlic
Kohlrabi
Sylvetta Arugula (Wild)
Green Onions
Sage
Dill
Oregano
Basil: Thai and Genevose
Note about the Garlic: It was dug up yesterday; therefore the peels are not cured. They are thick and green, but peel as normal.
Work Day and Potluck
Saturday, June 25th
Come out to the farm and get your hands DIRTY!
We will work from 1:00 to 3:00.
A late lunch Potluck will start at 3:00
If you play an instrument bring it for a fun pick n’ grin
Grab your gloves, a friend and a dish to pass for a day on the farm.
News from Clear Creek Farm
Wow! The fields look the best they ever have at this time of year. Thanks to improved cultivation methods we have narrower spacing resulting in more efficient use of the land. The crops are bountiful and healthy. There are green tomatoes the size of golf balls or an egg for the non-golfers. The peppers are blooming. The vegetable future of the CSA looks bright; put on your shades.
This year we invested in row covers to try to prevent infestation of flea beetles, cucumber beetles and squash bugs. We are, also, implementing IPM (integrated pest management) across the farm. Here in Beautiful Southern Illinois we have a diverse bug population to combat- wish us luck!
Have a fabulous week!
Recipes
modified from http://allrecipes.com
Roasted Beets
Ingredients
1 pound medium fresh beets, peeled
4 teaspoons coconut oil (or your favorite)
1/2 teaspoon kosher salt
1-2 garlic scapes chopped
2 cloves of garlic chopped
Directions
1. Cut each beet into six wedges; place in a large resealable plastic bag. Add olive oil and salt; seal and shake to coat.
2. Place a piece of heavy-duty foil (about 12 in. long) in a 15-in. x 10-in. x 1-in. baking pan. Arrange beets on foil and top with garlic and scapes. Fold foil around beet mixture and seal tightly. Bake at 400 degrees F for 1-1/4 to 1-1/2 hours or until beets are tender.
Creamy Kohlrabi
Ingredients
4 kohlrabi bulbs, peeled and cubed
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
3 tablespoons cream
1 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons white pepper
1/2 bunch fresh dil, chopped
Directions
1. Place the kohlrabi and 1/2 teaspoon salt in a saucepan. Cover with water, and bring to a boil over medium-high heat. Cook until kohlrabi can be pierced with a fork, but remains firm, about 5 minutes. Drain, reserving 1 cup of cooking water. Place kohlrabi in a bowl, and cover.
2. Place the butter into the same saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk and reserved cooking water from the kohlrabi into the flour mixture, stirring until thick and smooth. Stir in the cream, 1 teaspoon salt, nutmeg, white pepper, and dill until well blended. Continue whisking until sauce thickens, then cook 10 minutes more. Stir in the kohlrabi, tossing to coat evenly with sauce.
Today you will find a box full of new veggies!
Carrots: Atomic Red and YaYa
Beets Detroit Dark Red and Chioggia Bullseye
Fresh Garlic
Kohlrabi
Sylvetta Arugula (Wild)
Green Onions
Sage
Dill
Oregano
Basil: Thai and Genevose
Note about the Garlic: It was dug up yesterday; therefore the peels are not cured. They are thick and green, but peel as normal.
Work Day and Potluck
Saturday, June 25th
Come out to the farm and get your hands DIRTY!
We will work from 1:00 to 3:00.
A late lunch Potluck will start at 3:00
If you play an instrument bring it for a fun pick n’ grin
Grab your gloves, a friend and a dish to pass for a day on the farm.
News from Clear Creek Farm
Wow! The fields look the best they ever have at this time of year. Thanks to improved cultivation methods we have narrower spacing resulting in more efficient use of the land. The crops are bountiful and healthy. There are green tomatoes the size of golf balls or an egg for the non-golfers. The peppers are blooming. The vegetable future of the CSA looks bright; put on your shades.
This year we invested in row covers to try to prevent infestation of flea beetles, cucumber beetles and squash bugs. We are, also, implementing IPM (integrated pest management) across the farm. Here in Beautiful Southern Illinois we have a diverse bug population to combat- wish us luck!
Have a fabulous week!
Recipes
modified from http://allrecipes.com
Roasted Beets
Ingredients
1 pound medium fresh beets, peeled
4 teaspoons coconut oil (or your favorite)
1/2 teaspoon kosher salt
1-2 garlic scapes chopped
2 cloves of garlic chopped
Directions
1. Cut each beet into six wedges; place in a large resealable plastic bag. Add olive oil and salt; seal and shake to coat.
2. Place a piece of heavy-duty foil (about 12 in. long) in a 15-in. x 10-in. x 1-in. baking pan. Arrange beets on foil and top with garlic and scapes. Fold foil around beet mixture and seal tightly. Bake at 400 degrees F for 1-1/4 to 1-1/2 hours or until beets are tender.
Creamy Kohlrabi
Ingredients
4 kohlrabi bulbs, peeled and cubed
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
3 tablespoons cream
1 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons white pepper
1/2 bunch fresh dil, chopped
Directions
1. Place the kohlrabi and 1/2 teaspoon salt in a saucepan. Cover with water, and bring to a boil over medium-high heat. Cook until kohlrabi can be pierced with a fork, but remains firm, about 5 minutes. Drain, reserving 1 cup of cooking water. Place kohlrabi in a bowl, and cover.
2. Place the butter into the same saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk and reserved cooking water from the kohlrabi into the flour mixture, stirring until thick and smooth. Stir in the cream, 1 teaspoon salt, nutmeg, white pepper, and dill until well blended. Continue whisking until sauce thickens, then cook 10 minutes more. Stir in the kohlrabi, tossing to coat evenly with sauce.
Tuesday, May 31, 2011
Number 3
3rd Delivery
Tuesday, May 31, 2011 and Friday, June 3, 2011 (my last day of school!)
We had a very busy and productive Memorial Day Weekend! The weather was wonderfully hot and really felt like summer; I guess we aren’t having spring this year. Fortunately for us- we like it hot. The spring garden is weeded, thinned and tilled. The corn and beans are in planted. Many (200 plants) of the tomatoes found their summer homes in the ground. We still need to get the rest out of the pots and into the ground. We planted 40 blueberry bushes and they look really healthy. All together it was good weekend; we hope yours was too.
Sadly, we did lose all of our chickens to the buffalo gnat. We came back from our Friday night delivery to a chicken tractor full of dead chickens. We couldn’t figure it out, because they were so healthy. They were laying eggs in the morning and dead by dusk. After talking with people in the area we concluded the gnats were to blame. Here are a few links if you are interested.
http://www.backyardchickens.com/forum/viewtopic.php?pid=6451812
http://m.courierpress.com/news/2011/may/23/gnats-and-mosquitoes-emerging-after-flooding/
This week’s Delivery:
Romaine Lettuce
Garlic Scapes
Oregano
Sylvetta Arugula-
“Wild Arugula” (It has strong, but delicious flavor)
Sage
Cilantro
Epazote
Lettuces
Rouge de Hiver (Red Romaine)
Green and Red Deer Tongue
Speckled Bibb
Red Salad Bowl
Romaine Lettuce
Garlic Scapes
Oregano
Sylvetta Arugula-
“Wild Arugula” (It has strong, but delicious flavor)
Sage
Cilantro
Epazote
Lettuces
Rouge de Hiver (Red Romaine)
Green and Red Deer Tongue
Speckled Bibb
Red Salad Bowl
Adam’s Refried Beans
Soak 3 cups of pinto beans overnight
Cook until tender and drain
In a hot wok add:
½ cup chopped onion
Cooked in a little oil (your choice) until black (really)
* Our friend, Roberto, gave us this tip to make authentic refried beans.
Once onions are black add:
1 Tablespoon Cumin brown
Wait one minute and add:
½ teaspoon salt
Cayenne to taste
3 garlic scapes finely chopped
2 sprigs epazote finely chopped
Wait another minute
Add all the beans
Add a cup or so of stock or water
Mash with a potato masher and cook for 20 minutes
Any questions ask Adam- I had to call him 4 times to get the full recipe typed.
What is Epazote?
The Senora that owns the Taqueria Pequena in Cobden turned us on to growing Epazote. Since everything she cooks is delicious; we knew that it must be an herb we should grow. She told us to put it into our beans to add flavor and decrease the gas caused by eating beans. The recipe above is what has evolved.
One of the highlights of Cobden- the best Mexican food!
http://www.yelp.com/biz/taqueria-pequena-cobden
Epazote
Pronounced [eh-paw-ZOH-teh] an herb well known to Mexican and Caribbean cooking. The name comes from the Aztec (Nahuatl) epazotl.
About Epazote
Epazote is an herb well known to Mexican and Caribbean cooking. The name comes from the Aztec (Nahuatl) epazotl. It is also known as pigweed or Mexican tea and is frequently regarded as a garden pest. It is most commonly used in black bean recipes to ward off some of the "negative" side affects of eating beans. Much like cilantro, it is referred to as an "acquired taste". The herb is quite pungent and some say it smells like gasoline or kerosene.
History And Lore
Epazote (chenopodium ambrosioides) was brought to Europe in the 17th century from Mexico and used in various traditional medicines. The Aztecs as a medicine as well as a culinary herb used the herb.
Store
Fresh epazote leaves can be placed in a plastic bag and stored for up to 1 week. You can air-dry the fresh leaves and store in a jar with a tight-fitting lid.
Medicinal Uses
Epazote contains compounds, which actually act as an anti-gas agent (referred to as a carminative, which means it reduces gas) when cooked with beans. Its chief use was as an agent to expel intestinal hookworms (wormseed). According to Jessica Houdret (The Ultimate Book of Herbs and Herb Gardening) it has also been "recommended for nervous disorders, asthma, and problems with menstruation).
CAUTION: This herb is poisonous in large does.
Culinary Uses
Rick Bayless's (in his book "Authentic Mexican") describes this herb as the well-known essential ingredient in Mexican black bean recipes as well as in quesadillas and some moles (moh-LAYS).
Tuesday, May 24, 2011
2nd Delivery 2011
2nd Delivery
Tuesday, May 24, 2011 and Friday, May 27, 2011
Everything that is in the ground is doing really great. The tomato plants already have yellow blossoms! However, it is difficult to get things in the ground when it rains so frequently. One thing we can’t control is the weather, so we will continue to do our very best.
The lettuce we harvested from today looks fantastic! I hope that everyone is enjoying the yummy salads- I know we are. Also, today you will receive you first garlic scapes! For those of you that are not familiar with a garlic scape; you are in for a great treat. The scapes are the immature flower/seed of the hard neck garlic. It can be used just like garlic or like a garlic flavored green onion. I like to dip them, chop them for salads, blend them into dressings and toss them in a stir-fry. I think you will really love them!
Take care and enjoy the week,
Anne and Adam
This week’s Delivery:
Romaine Lettuce
Beet Greens
Garlic Scapes
Pac Choi
Oregano
Lettuces
Rouge de Hiver (Red Romaine)
Red Oak Leaf
Green Oak Leaf
Green and Red Deer Tongue
Speckled Bibb
Red Salad Bowl
Remember: We rinse all the veggies to take out the field heat, but they MUST be cleaned before eating!
Cooking Greens for Greens Haters
check out this article from MotherEarth News
http://www.motherearthnews.com/Relish/Cooking-Greens-Seasonal-Recipes-For-Fall.aspx
Tuesday, May 24, 2011 and Friday, May 27, 2011
Everything that is in the ground is doing really great. The tomato plants already have yellow blossoms! However, it is difficult to get things in the ground when it rains so frequently. One thing we can’t control is the weather, so we will continue to do our very best.
The lettuce we harvested from today looks fantastic! I hope that everyone is enjoying the yummy salads- I know we are. Also, today you will receive you first garlic scapes! For those of you that are not familiar with a garlic scape; you are in for a great treat. The scapes are the immature flower/seed of the hard neck garlic. It can be used just like garlic or like a garlic flavored green onion. I like to dip them, chop them for salads, blend them into dressings and toss them in a stir-fry. I think you will really love them!
Take care and enjoy the week,
Anne and Adam
This week’s Delivery:
Romaine Lettuce
Beet Greens
Garlic Scapes
Pac Choi
Oregano
Lettuces
Rouge de Hiver (Red Romaine)
Red Oak Leaf
Green Oak Leaf
Green and Red Deer Tongue
Speckled Bibb
Red Salad Bowl
Remember: We rinse all the veggies to take out the field heat, but they MUST be cleaned before eating!
Cooking Greens for Greens Haters
check out this article from MotherEarth News
http://www.motherearthnews.com/Relish/Cooking-Greens-Seasonal-Recipes-For-Fall.aspx
Tuesday, May 17, 2011
1st Delivery 2011 Let the CSA Begin
1st Delivery
May 17, 2011 and May 20, 2011
What a beautiful day for the first delivery! It was really chilly last night (low of 37) and this morning, but it’s nice now. We are so excited about this season and thankful that so many people are interested in local, organic produce. We hope that it is an enjoyable experience for you and your families. The quantity of the deliveries represent a bell curve and will be at the peak during the middle of the CSA. This is the salad season! We hope that you enjoy!
This year our intern’s name is Nick. He just moved in and is getting adjusted to the farm life nicely. We are thankful to have him and think he will make great farmer!
We rinsed all the veggies to remove the field heat, but they are not ready to eat. You will need to wash them.
Happy CSAing,
Anne and Adam
Clear Creek Farm
This year we have assigned a box to each of you (I’ll tell you this afternoon) and we ask that you trade out your boxes weekly. Thanks!
This week you will find in your box:
Lettuce mixed Red and Green
Romaine Lettuce
Mustard Greens
Radishes
French Radishes (Long and white)
Oregano
Cilantro
Sage
Spinach
Recipes
Baked Radishes
A tasty low calorie salty treat
· 10 -15 large radishes
· nonstick cooking spray (I like to use coconut oil)
· sea salt, to taste
· pepper, to taste
Directions:
Prep Time: 5 mins
Total Time: 20 mins
Preheat oven to 375 degrees.
1. Slice radishes into very thin chips and spread on a cookie sheet that has been sprayed with non-stick cooking spray.
2. Lightly mist radish slices with cooking spray and then sprinkle with sea salt and pepper. (if using other seasonings, now is the time to add them).
3. Bake for 10 minutes, flip, and bake for another 5-10 minutes or until crisp. Time may vary so watch these after flipping.
From http://www.food.com/recipe/crispy-baked-radish-chips-low-fat-low-carb-288830?scaleto=2&mode=null&st=true
ORANGE SPINACH SALAD AND POPPY SEED
DRESSING
2 med. oranges
4 c. packed fresh spinach leaves
1/4 c. poppy seed dressing (recipe follows)
1. Cut peel from oranges removing all white inner peel and membrane. slice cross-wise, 1/4 inch thick. Cut each slice into 4 pieces.
2. Tear spinach leaves into bite sized pieces.
3. Place spinach and oranges in salad bowl.
4. Just before serving pour Poppy Seed Dressing over salad. Toss gently.
POPPY SEED DRESSING:
1/4 c. white wine vinegar
1/3 c. vegetable oil
2 tsp. granulated sugar
1/4 tsp. dry mustard
1/8 tsp. salt
1/2 tsp. grated onion
2 tsp. poppy seed
In a blender, combine vinegar, oil, sugar, mustard, salt, onion, and poppy seed. Process 15 seconds. Pour into container with tight fitting lid. Cover; refrigerate until served, up to 5 days. Shake before using.
http://www.cooks.com/rec/view/0,1815,150164-226193,00.html
Tuesday, October 5, 2010
Week 22
WEEK 22
October 5, 2010 and October 8, 2010
Howdy CSAers,
This is the final week of our CSA! We hope that it has been a delicious and enjoyable experience for all of you. I had hoped to have a survey ready for this week, but it looks like it will be coming soon.
The past two nights we have had “light frost” across the farm. The sensitive plants are done, so it is a good thing that this is the last week. We usually do not have a frost this early in October and the caterpillars very fuzzy this year, both harbingers of a cold winter. We will have to wait to find out, one thing is for certain winter is on the way. We look forward to a break in the fields and hope that you and your family will join us in the spring for another CSA season.
I will send out information in November to sign up for the 2011 season. We do have a waiting list, so let us know if you would like to be a 2011 member as soon as you have decided. We like to let our returning members have the first spots.
Thank you for a great season!
Take care,
Anne, Adam and Evaline (with Delia’s love from afar)
This week in your share…
This week:
Hot and Bell Peppers
Garlic
Tomatoes
Cilantro
Kale
Tatsoi
Chinese Cabbage (Napa Cabbage)
Mustard Greens
Diakon Radishes (Cooking Radishes)
Dill
Oregano
Collard Greens
Dinosaur Kale
Recipe
CHINESE CABBAGE SALAD
Printed from COOKS.COM
1 sm. head shredded cabbage
1/4 c. slivered almonds, browned in oven
1/4 c. sesame seeds, browned in dry skillet
6 tbsp. rice vinegar (gourmet seasoned)
2/3 c. oil
1 to 3 tbsp. sugar
Dash of salt and pepper
Combine first 4 ingredients in salad bowl.
Mix together vinegar, oil, sugar and seasonings. Pour over salad and serve at once.
When I made this I added to it.
1 chopped hot pepper
2 chopped bell peppers
a bunch of kale and collards (cooked in a hot wok with sesame oil until wilted)
October 5, 2010 and October 8, 2010
Howdy CSAers,
This is the final week of our CSA! We hope that it has been a delicious and enjoyable experience for all of you. I had hoped to have a survey ready for this week, but it looks like it will be coming soon.
The past two nights we have had “light frost” across the farm. The sensitive plants are done, so it is a good thing that this is the last week. We usually do not have a frost this early in October and the caterpillars very fuzzy this year, both harbingers of a cold winter. We will have to wait to find out, one thing is for certain winter is on the way. We look forward to a break in the fields and hope that you and your family will join us in the spring for another CSA season.
I will send out information in November to sign up for the 2011 season. We do have a waiting list, so let us know if you would like to be a 2011 member as soon as you have decided. We like to let our returning members have the first spots.
Thank you for a great season!
Take care,
Anne, Adam and Evaline (with Delia’s love from afar)
This week in your share…
This week:
Hot and Bell Peppers
Garlic
Tomatoes
Cilantro
Kale
Tatsoi
Chinese Cabbage (Napa Cabbage)
Mustard Greens
Diakon Radishes (Cooking Radishes)
Dill
Oregano
Collard Greens
Dinosaur Kale
Recipe
CHINESE CABBAGE SALAD
Printed from COOKS.COM
1 sm. head shredded cabbage
1/4 c. slivered almonds, browned in oven
1/4 c. sesame seeds, browned in dry skillet
6 tbsp. rice vinegar (gourmet seasoned)
2/3 c. oil
1 to 3 tbsp. sugar
Dash of salt and pepper
Combine first 4 ingredients in salad bowl.
Mix together vinegar, oil, sugar and seasonings. Pour over salad and serve at once.
When I made this I added to it.
1 chopped hot pepper
2 chopped bell peppers
a bunch of kale and collards (cooked in a hot wok with sesame oil until wilted)
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