Corn & Cucumber Picnic Salad

Courtesy Hanson Gardens


  • 6 ears fresh corn
  • 3 cucumbers chopped
  • 1 green pepper chopped
  • 1 onion chopped


  • 1-1/2 cups Olive Oil & Vinegar dressing (or Italian dressing)
  • 2 tablespoons lemon juice
  • 2 teaspoons sugar (or sweetener)
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Cook corn until tender. Rinse under cold water or put in an ice bath. Drain well. Cut off cob.
  2. Chop cucumber, pepper, and onion. Add to corn in large bowl.
  3. In a small bowl mix salad dressing with the remaining ingredients, then pour over corn mixture and toss well.
  4. Chill two hours before serving.



Best Pickles (8 pints)

Courtesy Judy’s Produce


  • 2 cups cane crystals or sugar
  • 2-1/4 cups vinegar
  • 1-3/4 cups water
  • 1 cup whole all spice
  • 1 tablespoon (or 2 sticks) cinnamon
  • Juice of 1 lemon


  • Water bath jars with water 1 inch above them for 30 minutes.



Courtesy Woodside Honey


  • 2 ½ cups warm water (about 110 degrees)
  • 1 ½ tablespoons instant yeast
  • 1/3 cup + 1 tablespoon unsulphured molasses
  • 2 tablespoons unsweetened, natural cocoa powder
  • 3 tablespoons oil (see note)
  • 1/3 cup honey
  • 2 teaspoons salt
  • 3 tablespoons vital wheat gluten (optional – see note)
  • 3 cups white whole wheat flour
  • 3-4 cups all-purpose flour
  • 2-3 tablespoons butter, melted
  • Old-fashioned oats for sprinkling


  1. In the bowl of an electric stand mixer fitted with the dough hook (or in a large bowl with a wooden spoon if powering through this by hand), combine the water, yeast, molasses, cocoa powder, oil, honey, salt, gluten (if using), and 2 cups of the whole wheat flour. Mix until combined.
  2. With the mixer running slowly add the rest of the whole wheat flour. Start adding the white flour gradually until the dough pulls away from the sides of the bowl. Knead for 5- 7 minutes (about 10-15 if kneading by hand). The dough should be soft and slightly tacky but shouldn’t leave a lot of residue on your fingers if you grab a piece.
  3. Turn the dough into a large, lightly greased bowl, cover with greased plastic wrap or a light towel, and let rise until doubled, 1-2 hours.
  4. Lightly punch down the dough and divide into three equal pieces. Form into tight oval loaves and place on parchment-lined or lightly greased baking sheets. Lightly cover with greased plastic or a light towel and let rise until puffy and doubled in size. Optional: right before baking, cut three deep slashes in the top of each loaf.
  5. Preheat the oven to 375 degrees F. Bake the loaves for 25 minutes. Remove from the oven and lightly brush with about a tablespoon of butter. Sprinkle with the oats and bake for another 5-7 minutes.


You can use the following oils for this recipe; olive, avocado, melted coconut, canola or vegetable oil.

The wheat gluten is optional if you want a really soft, light, chewy loaf of bread.

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