Making The Most of Garden Goods

In just a few short weeks, garden-fresh produce will be a thing of the past, especially here in the High Country. In no time at all, frost will make its appearance once again and garden spots will be cleared away in preparation for winter. It is almost a heart-breaking thought for those of us who love the beauty of nature and savor every moment of growing a garden and watch, in awe, each summer as the earth produces such bountiful harvests.

We are truly blessed, when seeds we toss into rich fertile soil result in the growth of delicious vegetables only weeks later. I am often amazed to realize there are people who can actually grow a garden and say there is no God. When I’m in my garden, dirt up to my ankles and picking those veggies from the vine, I feel God’s presence more than ever and recall his words . . . “To everything there is a season . . . “

As our garden season comes to a close, let’s make the most of what we have and enjoy every last morsel!

Old-Timey Green Tomato Sandwich Spread

1 qt. green tomatoes, finely chopped
1 qt. onions, finely chopped
1 qt. vinegar
1 qt. mayonnaise
1 qt. red and green peppers, finely chopped
¾ cup salt
1 qt. sugar

Cover tomatoes, peppers and onions with salt. Let stand overnight. Drain, add vinegar and sugar. Cook 25 minutes. Cool, add mayonnaise, fill pint jars and place in hot water bath about 10 minutes to seal.

Dilly Beans

2 cups vinegar
2 cups water
¼ cup salt
1 clove garlic (per jar)
1 head dill (per jar)
Freshly picked green beans

Cut ends off beans. Boil for about 10 minutes. Place dill and garlic in hot, sterilized jars and then pack beans in the jars. Boil vinegar, water and salt. Pour over beans. Place in hot water bath for about 10-15 minutes.

Tomato Relish

18 medium tomatoes, peeled, cored and chopped
2 cups diced celery
1 cup diced green pepper
1 cup finely chopped onion
1/3 cup salt
2 cups vinegar
1 ½ cups sugar
1 ½ tsp. mustard seed
1 tsp. pepper

Place vegetables in large bowl; sprinkle with salt and mix well. Let stand for 30 minutes. Drain, rinse and drain again. In large pot, bring vinegar, sugar, mustard seed and pepper to a boil; reduce heat. Simmer for 15 minutes. Add vegetables; return to boil. Ladle hot relish into hot jars. Process for 20 minutes in boiling water bath.

Squash-Pickle Relish

(A very simple and delicious recipe shared several years ago by Eula Mae Fox)

6 large squash
4 medium onions
2 green peppers
2 red peppers
Pickling Mixture:
3 cups sugar
2 Tbs. turmeric
1 Tbs. celery salt
2 cups vinegar

Shred vegetables in food processor or chop with hand chopper. Cover with water and ¼ cup salt. Let stand for one hour. Drain. Mix pickling mixture in 5-qt. cooker (or large pot). Bring mixture to a boil and add vegetables. Cook for 30 minutes. Fill clean, hot jars with mixture. Turn each one upside-down while the next one is being filled. This heats the lid to insure a seal. Requires no processing !! Makes about 5 pints.

This is good with either yellow squash or zucchini or a mixture of both. Mrs. Fox told me, and I agree, “This is the best and easiest relish I ever made.”

 

Thanks for all the comments about my Family Reunion column last week. Several said it made them take the occasion of their own gathering more seriously. One lady summed it up by saying, “Just goes to prove we’re all here for a different reason . . . it’s a good thing we each have our own personalities, talents and traits for which we’ll be remembered.” Hope I didn’t embarrass my kinfolk and want to apologize to my cousin Scott – one of the family prison guards whose name was omitted in the line-up. One relative jokingly reminded me that I could have said a lot more . . . but some things are better left unsaid . . . .

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.