Stony Hill Farms CSA

liquid chlorine storage tankChop spring onions into medallions. Reserve the greens for later.
Whisk collectively 1/4 c. vinegar, 1/4 c. water, 1 T. salt, and 1 1/2 tsp. sugar in a small bowl.
Mix in onions, cowl bowl, and place in refridgerator.
Place potatoes in a sauce pan and cover with water. Carry to a boil and boil for about 15 min. Till your knife simply goes by means of the pores and skin.
Drain potatoes and let cool at room temperature.
Cut off robust ends of asparagus. Place asparagus in a saucepan of boiling water and boil the asparagus for 2-three min.
Drain asparagus and put in a bowl of ice water to cool.
Chop potatoes into chunks and place in a bowl.
Chop asparagus into 1/2 inch pieces and add to bowl.
Thinly slice the radishes and add to the bowl. Chop onion greens and add to bowl.
Add onion from the refrigerator to the bowl(discard the vinegar mixture).
Whisk together 1/4 c. olive oil, 2 tsp. dijon mustard, 2 T. white wine vinegar, salt, and pepper.
Add this mixture to the vegetables till all are coated.

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