{"id":2483,"date":"2009-03-27T04:34:05","date_gmt":"2009-03-27T08:34:05","guid":{"rendered":"http:\/\/ourgrandmotherskitchens.com\/?p=2483"},"modified":"2010-06-05T11:19:10","modified_gmt":"2010-06-05T15:19:10","slug":"stump-sprouts-maple-rhubarb-coleslaw","status":"publish","type":"post","link":"https:\/\/ourgrandmotherskitchens.com\/?p=2483","title":{"rendered":"Stump Sprouts Maple Rhubarb Coleslaw"},"content":{"rendered":"
\"Lloyd

Lloyd measures maple syrup for his coleslaw.<\/p><\/div>\n

My neighbor Scott Purinton is currently boiling sap night and day. Scott informed me recently that much of his Grade B maple syrup is purchased by Lloyd and Suzanne Crawford for their Stump Sprouts<\/a> lodge. High on a hill in Hawley, the Crawfords house and feed cross-country skiers, small conferences, family reunions, and other groups.<\/span><\/p>\n

Lloyd and Suzanne are committed to sustainability. They have enough sunlight to generate their own solar electricity. Of course, they serve their guests home-grown\u00a0and local foods as much as possible.\u00a0 <\/span><\/span><\/p>\n

\u00a0<\/p>\n

I asked Lloyd\u00a0whether he\u00a0would share\u00a0one of his\u00a0maple recipes. He came up with this clever, sweet-and-sour way to use two of my favorite ingredients, maple syrup and rhubarb. I can\u2019t make it myself for a couple of months since unlike Lloyd and Suzanne I wasn\u2019t smart enough to freeze small batches of rhubarb puree last spring! I can hardly wait to make a big batch in May.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Note from Tinky much later:<\/em> I FINALLY got around to making this recipe when rhubarb season rolled along. It has a light refreshing feeling with a little Oriental tang, thanks to the sesame oil………..<\/span><\/p>\n

<\/span><\/div>\n

<\/p>\n

\"Gifts

Gifts from a frequent guest who is also a potter, these bowls adorn the kitchen at Stump Sprouts. <\/p><\/div>\n

Ingredients:<\/span><\/em><\/p>\n

\n

1\/2 cup extra virgin olive oil<\/span><\/p>\n

1\/2 cup red wine vinegar<\/span><\/p>\n

1-1\/2 tablespoons toasted sesame oil<\/span><\/p>\n

1\/3 cup stewed, unsweetened rhubarb<\/span><\/p>\n

3 to 4 tablespoons maple syrup<\/span><\/p>\n

salt and freshly cracked pepper to taste<\/span><\/p>\n

1 finely shredded cabbage<\/span><\/p>\n

toasted sunflower seeds to taste<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Instructions:<\/span><\/em><\/p>\n

\u00a0<\/em>\u00a0<\/em>\u00a0<\/div>\n

In a jar, combine the olive oil, vinegar, sesame oil, rhubarb, maple syrup, and salt and pepper. Cover and shake well. Toss this dressing together with the cabbage 20 minutes to 2 hours before serving. Garnish with the sunflower seeds.<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/p>\n

This recipe may be cut in half or even in quarters. The coleslaw will be edible for a day or two before it gets too wet.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Serves 12 to 15.<\/span><\/p>\n

\u00a0<\/p>\n

\"ss-sign-web\"<\/p>\n

<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

My neighbor Scott Purinton is currently boiling sap night and day. Scott informed me recently that much of his Grade B maple syrup is purchased by Lloyd and Suzanne Crawford for their Stump Sprouts lodge. High on a hill in Hawley, the Crawfords house and feed cross-country skiers, small conferences, family reunions, and other groups. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[20,35,38],"tags":[136,250,255,259,260,336,337,338,370,378,414],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/2483"}],"collection":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2483"}],"version-history":[{"count":3,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/2483\/revisions"}],"predecessor-version":[{"id":7596,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/2483\/revisions\/7596"}],"wp:attachment":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}