from Ellen Worrell
As a heritage society, many of us are from pioneer families and we realize the importance of a vegetable garden – especially at Christmas. It was a survival kit in the early days, especially if you had a root house or cellar. The larger variety of vegetables used today is evident by the weekly farm markets and farm tours today.
Harvest Medley
Cook spaghetti squash until soft and stringy when scraped with a fork, to form spaghetti strands. Place in a bowl with:
1 can or 2 cups cooked navy beans
1 cup cooked corn kernels
1 red pepper chopped
2 Tbsp. oil
Chopped parsley or basil
Salt to taste
Toss together and garnish with grated cheese. Serve hot.
Zucchini – Hot Or Cold
Sauté 2 medium onions in 2 tbsp. oil on medium heat.
Add
cubed zucchini
chopped tomatoes
1 tbsp. water
1 clove of garlic (1 tsp garlic powder)
Salt and pepper to taste
Bring to light boil, then simmer on low for 2 hours. Delicious with fish, chicken, pasta or rice. For a main dish, brown ground beef with the onions and simmer 25 minutes.
Turnip Puff
3 cups hot mashed turnip
2 tbsp. butter
3 eggs, beaten
Mix well.
Add:
2 tbsp. flour
1 tbsp. brown sugar
1 tsp. baking powder
1 tsp. salt & pepper
½ tsp. nutmeg
Top with:
1 tbsp. melted butter
¼ cup bread crumbs
This makes a 6 cup casserole. Bake 375F for 25 minutes.
Rhubarb Cake
Cream:
½ cup butter
1 ½ cups brown sugar
1 beaten egg
½ tsp salt
Add:
1 cup buttermilk or sour cream
1 tsp baking soda
1 ½ cups flour
1 tsp vanilla
Add:
1 ½ cups raw, finely cut rhubarb and beat well.
Sprinkle with:
¼ cup sugar
1 tsp cinnamon
1 tsp nutmeg
Bake in a buttered 9 x 9 pan at 375F for 35 minutes.
Quick tips
Apple Butter
Add ½ tsp allspice and 1 tsp cinnamon or cloves to hot thickened applesauce. Enjoy on toast.
Squash Casserole
Layer hot cooked squash with leftover turkey dressing in a buttered casserole for an easy side dish. Bake at 350F for 25-30 minutes.