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I've had some really nice side salads with celery before, in restaurants. The celery-apple combinations sound enticing.
I think you can freeze peppers without blanching because they are really a fruit. I don't think you can do that with vegetables like celery.
Sorry that I didn't get back to this thread before now.
THIS RECIPE LINK is similar to the salad I make.
I made the mistake of buying seeds that were probably russian tarragon -- It came up and I thought it was grass as the flavor was so mild to non-existent.
Thanks. This plant overwintered in a raised bed (way off the ground). I seems very full and lofty. I let it go (busy) and the most distal stem ere soft, but other (1 or 2 year old stems were rather woody. Thik I could try to root it (glass of water indoors?)
Too bad I cannot send you some.
I am equally distracted by the delicious meal and the awesome outside wok burner.
https://www.gardenweb.com/discussions/6620268/stirfry-tonight#n=10
The linked thread has pictures of the bottles and a rough idea of quantity.
We use no onions or garlic ever. I can’t eat either and we don’t miss it. Food tastes fresher without them.
His sauce choices are very flavorful but very little salt. You can see the brands in the link and more detail in the older thread about the Kung Pao chicken… scroll down in that thread.
Hope this helps. Ask if not . 🙏c
thanks for responding Caroline .
I guess I am particular about my butter. I generally have a table and finishing butter on hand, typically Isigny Ste-Mere with fleur de sel (flake sea salt). It is a cultured, slow churned, coastal pasture-fed and higher fat. On bread or on vegetables, I can tell the difference, and the quantity used is pretty small. I am curious about Amish/Mennonite butter, as I'm all for stronger tasting butters in these applications.
For baking and bulk use, I tend to use Costco. For the few times I've made laminated doughs, I choose a 82%+ butter.
butter boat
I have a covered metal dish I keep one stick of butter in on the counter. I never heard of a butter 'boat' I looked them up and they are a neat idea. I learn new stuff all the time here, thank you!
I tried Isigny Ste-Mere! It's similar to my old favorite USA table butter, but not enough so to buy it regularly. The store that has it is far. It's very nice. :) AFAIK, the big difference in butter flavor, not including culturing, and the richness factor of more or less butterfat, is what the milkstock eat. The title of a chapter in a sequel to My Friend Flika, which I read as a tween, was Onions Make the Milk Taste Bad. The inverse is also true. Cows eating grass, or oats, or hay give different flavor milks, and, as we know, the fat (butterfat) carries the flavor. I don't know if pasteurization affects the flavor, because I think they use raw milk.