Grand Finale Menu

Menu may be subject to change....

Sauerkraut from From Asparagus to Zucchini p. 45
Kim Chee from http://www.recipesource.com/ethnic/asia/korean/00/rec0010.html
White Bean Soup with Kale from Greens, Glorious Greens! p. 172
Nutty Pumpkin Bread from Simply in Season p. 178
Tabouli from Moosewood, p. 42
Cabbage with pasta from The Best Ever Vegetarian Cookbook p. 176
Freezer Slaw from The Ball Blue Book p. 93
Katharina's Senposia Sauce (house recipe)
Leek-Root soup adapted from The Community Farm Cookbook 2nd Edition p. 53
Bok Choi Saute from From Asparagus to Zucchini p. 31
Gingery Squash Bisque from Simply in Season p. 185
Squash Malagushim from Laurel's Kitchen p. 220
Green Salad with Arugula, Tatsoi, Mitzuna, and radish
Frozen Kale
Garlic in Oil
Dried Hot Peppers
Dried Summer Savory
Cauliflower to freeze
Parsley cubes
Fresh Brussels Sprouts
Squash!

phew!
See you Friday,
Mary