Cool Fargo Happenings and Recipes

This is really a very short and to the point column this week. After ending the week of madness with the Fargo Street Fair I am on my way to Detroit Lakes for the 10klf. Hope to see everyone there too.

Anyway, I wanted to give you the recipe that Mara spoke about in the interview a couple of weeks ago. I am hoping she will send me in some more that I can share with you.

Also I wanted to say that I hope everyone is enjoying this wonderful weather. It is really fun to see all the activity downtown. People sitting on the rooftop of the HoDo eating and having a cool beverage, sitting outside at the Silver Moon and Monte’s. And in the morning people eating in front of Josie’s Corner. I love it!!! In fact I had to run in and get myself one of those fabulous breakfast burritos that Josie’s Corner makes, OK I have done it twice.

The other thing that I want the readers to know, in case you really are out of the loop, is that there is a wonderful new Farmers Market going on at the Plains Art Museum. It is every Thursday until Oct. 1.

There are so many different things that you must go and check it out. Of course one of my favorite is FRESH BREAD!!! made from the Green Market. So come on down and say hey to all of them. On behalf of all the vendors and restaurant people I am sure they would be OK with me thanking you for eating and buying their products.

I wanted to end by saying too, thanks to everyone that helped me last weekend at the street fair, with the exception of Barb that I had to FIRE (inside joke). And a very BIG thank you to PETE and his roommate for letting me climb 35 steps up and down to use their place. Really I was and am very grateful.

It was very cool to be with all those other vendors and meet new people selling their products. OK here is the recipe from Mara, enjoy . Until next week eat well and stay safe. Any questions or comments email .(JavaScript must be enabled to view this email address).

Recipe by:

Mara Trygstad
It’s About Thyme

It seems like there are a lot of people who are interested in trying canning and pickling this year.

This is a really easy recipe that is a good start for the beginning canner, fast for the experienced canner, and tasty eating for everyone.

It is an adaptation of a recipe in the Ball Blue Book (the bible of home canning and preserving).

Hot Dilly Beans

2 pounds of green beans
4 heads of dill seeds
4 cloves of garlic
1 small hot pepper or 1 tsp. cayenne pepper
2 ½ cups vinegar
2 ½ cups water
¼ cup canning salt

Wash the green beans and cut them so that they fit lengthwise in the canning jars with ¼ inch to spare.

To each pint jar of beans, add 1 head of dill, 1 clove of garlic and either 1 small hot pepper or ¼ tsp. cayenne pepper.

Combine the vinegar, water and salt in a large sauce pot (non-reactive, like an enamel or glass pot) and bring to a boil.

Pour the hot liquid over the beans, again leaving ¼ inch head space. Remove air bubbles. Adjust caps.

Process the jars for 10 minutes in a boiling water bath.

Yield: about 4 pints.

Or – if you think canning is too complex for this article, how about this instead?

Lots of people grow tomatillos and then don’t know what to do with them. Here’s a super simple recipe to try.

Easy Tomatillo Salsa Verde

1 pound of tomatillos (12 to 15), husked, rinsed and cut in half

3 serrano chiles, cut in half and remove stem end, but leave the seeds in

Juice from one lime

1 teaspoon of sugar

1 teaspoon of salt

Optional : ½ cup of fresh cilantro leaves

Put everything in a blender and puree.

Yield: 2 cups

Good with tortilla chips, eggs, chicken, and fresh fish.

Questions and comments: .(JavaScript must be enabled to view this email address)