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Farm-fresh recipes for your table

Take your garden harvest from farm to table with these flavorful garden-inspired recipes from Out Here readers.

Recipe: Fresh Cabbage Salad

Sharon L. Williams of Manchester, Tenn., took her sister-in-law’s recipe and improvised to create this dish. “I’ve taken it to a lot of potlucks and reunions, and it’s a crowd-pleaser,” she says.


  • ¼ cup white wine vinegar
  • ½ cup olive oil
  • 1 tsp. Dijon mustard
  • 1 tsp. sugar
  • 1 tsp. kosher salt
  • Pepper to taste
  • 1 cup finely shredded green cabbage
  • 1 cup finely shredded red cabbage
  • ½ cup julienne carrots
  • ½ cup julienne red and green peppers
  • ½ cup finely slivered red onion
  • 1 small bunch chives, cut into 2-inch lengths
  • Toasted slivered almonds to taste


  1. In a bowl, whisk together vinegar, oil, Dijon mustard, sugar, salt, and pepper. Set aside.
  2. In another bowl, toss the cabbage, carrots, red/green peppers, onions, and chives together.
  3. Drizzle the salad with the vinaigrette and toss to coat. Top with almonds. Makes 4-6 servings.

Recipe: Microwave Bread & Butter Pickles

Carolee Lewis of Oak Hill, Ohio, has gotten rave reviews from Out Here readers with this incredibly easy and convenient pickle recipe.


  • 2 cups sliced cucumbers
  • 1 cup sliced onions
  • ½ cup white vinegar
  • ½ tsp. salt
  • ½ tsp. mustard seed
  • ¼ tsp. celery seed
  • ¼ tsp. turmeric
  • 1 cup sugar


  • Mix all ingredients together, then cover with plastic wrap.
  • Microwave on high for 7-8 minutes.
  • Refrigerate before serving.

Makes one pint.