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www.thelandonline.com — “Where Farm and Family Meet”
THE LAND — AUGUST 6/AUGUST 13, 2021
Too hot to cook? Stay cool with coleslaw This has been one hot summer! The grill has been getting a workout at my house. We’re grilling everything from steaks and burgers to salmon and shrimp. A fabulous side dish that goes well with so many grilled meats is coleslaw. The crunch of the cabbage and the tang of the dressing makes this a perfect accompaniment to anything you throw on the old barbie! Here’s some fun coleslaw concoctions to try this summer!
Coleslaw
Sweet Onion Salad
https://www.onions-usa.org/onionista/sweet-onionsalad/ 3 pounds sweet onions 1 cups white vinegar 1/2 cup water 1/2 cup sugar 3 teaspoons dried dill weed 2 teaspoons salt COOKING WITH KRISTIN Peel and thinly slice onion and separate them into rings. Place the onions in a large bowl. In a medium By Kristin Kveno bowl, whisk together the vinegar, water, sugar, dill weed and salt. Pour the liquid over the onion rings. Stir well. Cover and refrigerate at least five hours before serving, stirring occasionally.
https://www.cookingclassy.com/coleslaw-recipe/ 1 (14 ounce) package coleslaw mix 1/2 cup mayonnaise 1-1/2 tablespoons honey (or granulated sugar) 1-1/2 tablespoons apple cider vinegar salt (optional, to taste) In a small mixing bowl whisk together mayonnaise, honey, apple cider vinegar and a pinch or two of salt if needed. Place coleslaw mixture in a medium mixing bowl pour mayonnaise mixture then toss to evenly coat. Serve immediately. n While not technically coleslaw (as this recipe doesn’t contain any cabbage), it does feature onions — A LOT of onions. This salad was once brought to our work potluck 14 years ago. We all scoffed at the notion of eating a salad made almost entirely of onions; but we were wrong. This salad is sweet and delicious. Make this for your next potluck and get ready to make onion salad believers out of your friends and co-workers!
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n Mayonnaise can divide even the closest of families. It seems people either love or hate this condiment. Let’s take that debate out of this next recipe with a mayo-free slaw that will bring the family together.
Sweet and Tangy Coleslaw
https://www.foodiecrush.com/sweet-vinegar-coleslaw/#recipe 10 cups shredded coleslaw mix 1 cup thinly sliced red onion 1 cup shredded red cabbage 1 carrot thinly slivered 1/3 cup canola oil 1/4 cup apple cider vinegar 1 tablespoon sugar 1 teaspoon caraway seeds 1 teaspoon celery seed 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper In a large bowl, combine the coleslaw mix with the red onion, shredded red cabbage and carrot. In a small bowl, whisk the canola oil, apple cider vinegar, sugar, caraway seeds, celery
seed, kosher salt and freshly ground black pepper. Pour over the cabbage mixture and toss. Cover and refrigerate for one hour for flavors to blend. n I was talking to my co-worker, Joan, about writing this coleslaw column and she recalled a family member’s recipe for a tasty slaw with bananas and pineapple. I had never heard of this interesting concoction; but apparently lots of other people have as there’s plenty of coleslaw recipes which feature pineapple and bananas. Here’s a good one!
Pineapple Banana Slaw
https://www.pillsbury.com/recipes/pineapple-bananaslaw/368b8667-8c6c-4cd9-aeb0-948074e04dd8 3 cups coleslaw blend 1 (8 ounce) can pineapple tidbits, drained, reserving 3 tablespoons of liquid 1/2 cup mayonnaise 1/2 cup sour cream 1 tablespoon honey 1/4 cup chopped pecans 1 small banana, sliced In a medium bowl, combine coleslaw blend and pineapple; mix well. In small bowl combine mayo, sour cream, honey and 3 tablespoons of pineapple liquid; blend well. Add dressing to salad; mix gently to coat. Sprinkle with pecans. Refrigerate at least one house or until serving time to blend flavors. Just before serving add sliced bananas; toss gently. Mayo, bananas, pineapple, whatever way you like your coleslaw, you can’t beat the tangy crunch of this perfect summer side dish. It’s sweltering out there, stay cool with coleslaw! Kristin Kveno scours the internet, pours over old family recipes and searches everywhere in between to find interesting food ideas for feeding your crew. Do you have a recipe you want to share? You can reach Kristin at kkveno@thelandonline.com. v
EPA approves paraquat applications In an interim registration review decision recently released, the Environmental Protection Agency announced grower access to the herbicide paraquat will continue to be allowed — including uses for soybeans; and aerial applications will continue to be permitted under certain circumstances. The herbicide has been under scrutiny for alleged links to Parkinson’s, but EPA clarified, “there is limited, but insufficient, epidemiologic evidence to conclude that there is a clear associative or causal relationship between occupational paraquat exposure … and Parkinson’s.” Originally, the agency had proposed an end to aerial applications aside from cotton desiccation, but upon further review it decided it would allow aerial applications on up to 350 acres within a 24-hour period for all uses, except for cotton desiccation which will not face limitations.
To minimize human health and occupational bystander risks, additional protective equipment requirements have been imposed, as well as the timeframe from field re-entry after application lengthened from 24 hours to 48 hours. Importantly though, EPA’s decision will keep paraquat available and meaningfully useable for growers who need it to protect their crops and maintain conservation practices. Other measures to help mitigate risks include prohibiting pressurized handgun and backpack sprayer applications, requiring enclosed cabs or respirators for groundboom applications and increasing the Restricted Entry Interval for several crops. This article was submitted by the American Soybean Association. v
