ICE OUT!!! Warm Day and Summer Salads from the Winter Pantry

April 5, 1919 Ice Out.  Ice In was November 13, 2018

Well, it seemed as though I just turned my back and Bingo!  The ice was gone. Seemingly all at once, the lake was back. Last year the dock crews were pounding posts on the on the south shore near town while our shore was trapped behind tens of feet of still-thick ice.

I've heard that dock guys are looking for their season's supply of dock posts and boards. I saw one barge out and three fishing boats passed by while I was raking yesterday afternoon. Amazing!

So the stew I had planned for supper seems just plain wrong.

Time for summer salad. I scanned the pantry and fridge and discovered ingredients to be seasonally repurposed. Harvested a few fresh chives from the herb planter at the edge of the garden. Thawed some already grilled burgers and we were ready to sit down to a summer supper, even though it is just April.

Harvested a few just emerged chives from the herb pot.

Black Bean Salad, Quick Corn Relish, and Pickled Carrots
share the salad dish with a few corn chips. 

Black Bean Salad
Instead of going into the taco or chili, these beans combine with the chives to make a delicious salad.

1 can black beans
1/2 cup diced celery
1/4 cup diced cucumber
1 tablespoon diced chives
1/4 cup mayonnaise

Drain the beans and rinse. Combine with rest of ingredients and chill for an hour before serving. Salad will keep in the refrigerator for two or three days.


Quick Corn Relish
What could be easier that this?

1 small can corn
3 tablespoons salsa

Drain and rinse the corn. Mix and chill. Salad will keep for two or three days in the refrigerator.

Pickled Carrots
A long-time family favorite.

1 pound carrots, peeled and sliced
1/2 cup sugar
1/2 cup vinegar
1/2 to 1 teaspoon cumin
1/2 to 1 teaspoon dried dill weed

Cook the carrots until just tender. Drain. Combine the sugar and vinegar in a small pot and bring to a boil. Add the cumin and dill weed to the carrots. Pour the boiling sugar vinegar mixture over the carrots, stir, and set aside until cool. Salad may be stored in the refrigerator for three to four days.


Copyright 2019 Rae Katherine Eighmey. All rights reserved.