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3. Wash and trim roots from scallions and use the green tops as well as the white parts.
Cut into slices between 1 4 and 1 2 inch wide. Add to the bowl, along with sour cream,
and sprinkle salt, pepper, and dill evenly over all.
4. Stir with a large spoon or rubber scraper until well mixed. Place in serving dish and
garnish with more dill if desired. Serve immediately, or cover and chill. Refrigerate any
leftovers, and use within a couple days.
(Recipe courtesy of Home-Ec101.com)
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Summer's Feast on the Kitchen Table
Summer is a time of great activity. It's a good thing the days are longer because otherwise you
wouldn't be able to get everything done! Not only are things crazy busy with your garden, but with
your livestock as well. Summer is the time when everyone is eating well and growing quickly.
Your goats and sheep have given birth, and you may be milking them now. Your chickens are lay-
ing like crazy and you may have had a hen go broody and try to hatch out some chicks. Your bees
are working full force and you're adding more supers to encourage honey production.
In the garden, your berry bushes are starting to ripen and all your warm-season plants are taking
off. Tomatoes, green beans, and zucchini beckon you on a daily basis as the more you pick, the
more you have to pick the next day! It's hot, though, so you're being careful to water wisely and lay
down extra layers of compost and mulch as needed.
These tomatoes will produce all summer long and up to the first frost.
 
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