I cannot tell you how unhappy I am that our little garden is gone for this season. It was more than plentiful, but it surely did not last long enough. The first tomato sandwich and last one seemed so very close together.
Today in the column, I am going to give you some recipes of how I used our produce from our most productive vegetables grown by my very own farmer, Roy. I remember telling him each year, “You get it to the back door, and I’ll take it from there.” And take it I did. I used every pod, onion, grain of corn, cucumber and red juicy tomato that was brought into my back door.
We had lots of tomatoes but, of course, never enough. The last ones he pulled are in the bottom drawer of my refrigerator as I try to preserve the very last ones for those “mater sandwiches.”
I made quite a few jars of homemade salsa this year as my children really enjoy it. This is my recipe: ¼ red diced red onion, 1 diced garlic clove, pound of juicy peeled tomatoes, 1 jalapeno pepper, 1 t. sea salt, ¼ t. cumin, pinch of sugar. Start with tomatoes cooking over medium heat and bring to a boil. Add rest of ingredients and bring to a boil and then simmer for about 10-15 minutes. Then I put in pint jars and cold pack can until the tops – pop. You can double this if needed, I did.
The jalapeno pepper I used I also canned for one of my grandsons. Cut up peppers in rounds and add 1 t. of sugar, 1 t. of salt, and 1 t. vinegar to each jar and then cover with boiling water. Cold pack can.
I didn’t make any pickles this year as I don’t believe I can make any better than the Clausen Garlic-Dill we can buy, so I used them fresh. Peel and cut up a cucumber (we always plant the long English hybrid), 1 Vidalia onion, ¼ bell pepper, 1 T. garlic salt, salt and pepper, and 1 t. sugar. Then I pour over all with a good Balsamic vinegar. It’s good with vegetables.
We only planted a few rows of yellow sweet corn as we had some left over from last year. Some of the ears I blanched and froze for later use, then I used some fresh. Corn Salad: Cut the corn off one or two ears of corn that have been cooked in the microwave for 4 minutes. Add to this two peeled and cut up tomatoes, 1 chopped onion, 1 chopped bell pepper, a few sprigs of cut up fresh mint, 1 diced clove of garlic, and 2 T. of sugar. Refrigerate for at least one hour. The tomatoes will give you plenty of liquid.
We love squash, but my husband especially loves fried squash. My sister-in-law told me how to can my squash last year and it can be fried in the winter season and taste almost like fresh. Canned squash: Wash and cut the squash into thin rings and push down into a quart jar, tightly, as many as you can and get the top on. Add 1 t. salt and pour boiling water over all in the jar. Seal and cold pack. When using, lay the canned squash out on a paper towel to dry, dredge in fish fry and fry till crispy.
We grew quite a few Vidalia onions and dried them on our back porch, and I have used them in everything. I still have not mastered the “Outback onion.” If you have a successful recipe, please send it to me.
The cabbages we grew were huge and beautiful. I’ve made slaw, and more slaw, boiled, fried, and stir-fried cabbages. I have a recipe for a casserole I have figured out. I’m giving it to you, but if your spouse is like mine, when I say casserole, he rolls his “baby greens.”
Cabbage casserole: 1 medium head of cabbage, shredded or cut thinly; 2 cups shredded cheddar cheese; 1 can of cream of celery soup; 1 large, diced onion; 3 T. melted butter; and 1 ½ cups of Italian breadcrumbs. Mix all ingredients and place in a 13x9 dish and top with breadcrumbs and cover with foil. Bake 45 minutes at 350 degrees. Uncover and bake another 15 minutes to brown.
Well, that takes care of all our homegrown vegetables for another year. I hope you are still enjoying yours. I keep telling Roy we need some fall tomatoes but so far, he just keeps cutting hay.
