DUMPSTER ROMAINE- Slice off neck, soak in sink l hr, neck inhales water! Then, pick off leaves too fried by heat. Shake crispy leaves, dry in colander, bag up, and put in fridge.
DRESSING: olive oil, homemade seasoned salt, lemon juice, onion slices, garlic squeezed in. or chipped in. anchovy paste. Mayo, chopped cukes.
BLACK BING CHERRIES: Float them, spot bad ones, cut off spots, take rest, soft simmer with sugar, lemon, lemon peel for 5 min. Throw in jars, keep frozen or near freezing. They will rot in fridge. NOTE: My mistake in this recipe was only taking five pounds of cherries when there were fifty in the dumpster. Most every cherry was perfect. The stewed cherries were about three glass jars worth. BUT THIS FRUIT is so unusually tasty and useful! ON TOP OF YOGURT. The juice goes into my freshly made GRAPEFRUIT juice. EVEN though I get dead ripe grapefruits that in fact fell on the ground all around this California valley, with the tree owner’s blessings, THIS FRUIT needs a little sweetening but the incredible cherry flavour is sooooo wow! Try it with RED WINE, as a cherry sangria!
BERRIES and KIWIS become JAM. In the case of berries, I take the entire flat no matter how rotten and sow it in potting soil in flats, get hundreds of baby berry vines. Then I put them on Craigs list “FREE blackberry vines,raspberry, a dozen for a bag of potting soil. That soil is costly and I need it for starting plants. I get a dozen new friends with every ad. BERRIES and KIWIS become JAM. MIX LEMON PEEL and LEMON JUICE with the fruit. Simmer 5 min, throw into old peanutbutter jars, well washed, lid when cool, keep in fridge. I don’t sterilize. It’s gone too quick! KIWI/LEMON BERRY/LEMON APRICOTS/LEMON MULBERRIES/LEMON Lemon juice and rind is the secret of tasty jam. Nectarine/peaches- Float them. Really rotten fruit sinks. Pick thru the rest, cut off rotten spots, peel, chop. ADD lemon peels, lemon juice, sugar, simmer five min. Jar up, freeze or near freezing. In fridge they mold after five weeks but not in freezer.
BELL PEPPERS and CHILE PEPPERS are the most often found items. They lie in little coffins of plastic, with film over them, and none are corpses. All are perfectly delicious and fresh. MAYBE ONE has a spot. The store saw that spot and threw away the whole package. Sheer lunacy! These bells LIVED for us, and someone interrupted the process? I find thousands of them, wrapped neatly, inside of a big black trash bag, which when ripped open with a fingernail reveals a field of plenty! Heat olive oil, slice, eviscerate, (saving seed for the garden next spring,)fry with onion, garlic, then the meat goes in, served all in a delicious melange. Let’s hear it for PEPPERS!
CrookNeck yellow squash. Simmer in water with onion pieces, cilantro. In separate pan, fry olive oil wi. Onion, garlic, throw vegies in it, use your homemade seasoning salt, melt a few week old garlic jack cheese cheese pieces on top.It melts and freshens up,so keep old cheese around. Hey, in FRANCE, they keep cheese in a cellar for years, you think six months in your fridge is a deal breaker?
APPLES- I feed possums nightly. They love apples. They go to their little dish in the woodpile and eat well. If I have left over foods of any sort, it goes to them as they’re omnivores. Hey, if there’s ever a recession, I’d eat the possums before I ate the mice and rats! Lastnight, my cat Salty had a big fat rat in his mouth. I couldn’t stop him, it grieved me, but hey. Meat is meat. He’s tired of the chickens I boil up.
My favorite recipe with red apples is juice. I save 64 oz jugs so the kids don’t know it was made with real, healthy fruit. They only trust pasteurized crap with lots of corn syrup in it. Green apples turn into baked goods with cinnamon, nutmeg, butter, sugar.
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