![]() Ratsam außerdem: die Haare einige Tage vorm Färben mit Pflegekuren zu verwöhnen, damit die Farbe gleichmäßig angenommen wird. Ganz wichtig: Vorm Färbeprozess aufs Haarewaschen verzichten und dieįarbe oder Blondierung immer auf die trockenen, nicht gewaschenen Haare und somit auf dieĪusgangshaarfarbe auftragen, da der leichte Talgfilm die Kopfhaut schützt. Wie bereite ich mich vorm Färbeprozess richtig vor? Auch eine Mousse an der Zeit sein nicht wild, wie beispielsweise Shampoo, im Haar verteilen. In Passagen teilen und jede an sich tönen bzw. I sometimes add a few more raw sliced green onions on top for color.īei allen drei Produktarten an der Zeit sein die Haare.Now taste and add salt – if you add salt at step 6 you may make your final product too salty.Add the bacon and toss until well mixed.There still should be a bit of a “crunch” to them. Add the squash circles and sauté for 2-3 minutes at medium heat.Toss in the green onions and sauté for 10-15 seconds.In a large skillet, heat the butter until medium hot – reduce heat.Wash the squash and cut of the stem tips.Salt and coarse ground black pepper to taste I don’t think he was as anonymous as he thought – the neighbors had to know!ģ small zucchini – if you only have big zucchini and summer squash you can cut them in ½” circles and quarter them.Ĥ to 6 green onions – cut into ½” sections – cut halfway up into the green stalk A zucchini growing friend once told me that he would bag up his excess zucchinis and put them anonymously on neighbor’s porches in hopes that they’d be used rather then wasted. Plus, if you grow summer squash and zucchini you know they seem to magically grow overnight. Speaking of things that I like, here’s a summer squash and zucchini sauté recipe.Įven though I’m a chef and love to cook, there are those hot summer days when I just don’t want to make anything that takes a lot “stove time”. So…here we are again – the 2013 growing season in Michigan.įor me it’s a sensory experience! The perfume-like aroma of locally grown strawberries, the feel of a naturally ripened tomato and the crisp sound corn makes as you pull on the husk. I hope that you all feel the same! It’s the anticipation that makes them so good! ![]() Waiting for Michigan corn, tomatoes and June strawberries should be like a small child waiting for Christmas morning. The way I think is that God made fruits and vegetables seasonal so we can truly enjoy them. The hollow, tasteless and white inside January strawberries from California – I can take them or leave them. A firm bouncy winter tomato really isn’t the same tomato as the sun warmed succulent Brandywines grown locally. In-season should be important to all of us. Forty tons of Hubbard squash, fifteen tons of apples, thirty tons of cabbage plus potatoes, lettuce, tomatoes and all kinds of other local produce are used in our restaurant – all produced in and around Frankenmuth. As a family owned business we have a loyalty to the farm families in our area. Here at Zehnder’s Restaurant we buy locally as much as we can. ![]() By Executive Chef John Zehnder, CEC, ACE, HGT, AACĪs an “old school” chef I firmly believe that the foods we eat should be seasonal, fresh and local.
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