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  2 Tbls hot sauce 1/2 tsp red pepper flakes 2 garlic cloves - crushed and chopped 1/2 tsp kosher salt 1/4 tsp cayenne 1/4 cup good oil 5 Tbls peach juice/jam Pepper   2 stalks celery, chopped 2 scallions, chopped 1 head cabbage, thinly sliced Whisk vinegar, peach, oil, hot sauce, pepper flakes, garlic, salt, cayenne, pepper in large bowl. Add cabbage, celery, and scallions. Cover and chill 30 minutes or more. There are many ways to prepare cabbage slaw. Try soy and sesame oil with garlic, mayo and seasoning, vinaigrette, etc. We love to just quarter the cabbage,...

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There has been a clear change in season the past few days.  A good rain and some colder mornings are enhancing the growth of crops like kale, beets, and cabbage.  This is exactly what we want from the plants that will be providing for us this autumn and winter.  The weeds of the summertime have heard the message that the season is changing and are forming impressive seed heads.  We try with great effort to pull them out of the gardens to put ourselves in better shape for next year's gardening.

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Sweet Corn Shelling Beans Summer Onions Sweet Peppers Beet Greens Tomatoes Kale

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Shelling Beans - These are beans that have matured within their pod, but have not dried yet.  Therefore they are ready to shell and cook without having to soak them.  They cook up wonderfully and basically cannot be overcooked.  Enjoy these creamy beans with the delicious veggies of late summer!

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Simple Shelling Beans Combine 1 cup shelled beans, 1 quart water, 2 garlic cloves, and some herbs (thyme, oregano, sage), and a pinch of baking soda. Simmer over low heat until beans are tender - about 30 minutes. Then use in any recipe. You can add 1/2 pound of diced tomatoes, simmer a few minutes, take off heat and add 1 Tbls butter or oil and a little salt. OR drain beans and add your favorite vinaigrette to the warm beans along with some basil for a great room temperature bean salad. Shelling beans are great with any dish. Be...

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The wheat, oats, triticale patch in our flower garden is showing us that the fullness of harvest season is upon us.  We have eaten our first melon and sweet corn, the pumpkins and winter squash are showing striking colors, and the goldenrod is in full bloom.  It seems the bees of all varieties have their finest feast this time of year.  We are hearing their buzz as we crouch in the garden thinning carrots, picking cucumbers, and weeding next year's strawberries.  Everything is putting forth seed and grain for the future and it begs us to begin to form our...

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