YVH is known for our fabulously simple and creative tailgates — picnics served after foxhunting, usually in chilly weather. Members of the hunt sign up for one date a hunting season when they are responsible for choosing an easily-transported meal to the hunt country. Pots of soup or chili, sandwiches, and salads are always devoured. Please submit your favorite recipes for picnics and tailgates below. And please include your name and the name of your farm and/or city. YVH friends live far and wide. And you don’t have to be a member to contribute.
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BROCCOLI SALAD
bunch raw broccoli
2/3 c. chopped olives
1 sm. onion, chopped
4 hard-boiled eggs, chopped
1/2 lb. mushrooms, chopped
2 zucchini, chopped
1 c. mayo
1 T. lemon juice
1/2 t sugar
salt and pepper to taste
Chop broccoli heads into small florets. Chop tender stems if desired. Add chopped vegetables to bowl. Mix mayo, lemon juice, sugar, salt and pepper together and pour over chopped vegetables. Stir until vegetables are well coated. Refrigerate to let flavors blend, about an hour.
Evie Good
Stone’s Throw, State Road, NC