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The tomato said with a face rosy red, Im the
queen of the whole garden bed, so tart and delicious, most
everyone wishes on my juicy meat to be fed.
Said the onion so strong, You couldnt go wrong
to partake of my elements rare, with such a sweet savor I
give a rich flavor so all who might wish me may share.
Said the carrot so yellow, Im a popular fellow,
at present Im having my day! My elements mild are so
good for a child, they make him rosy and gay.
The cabbage head from the same garden bed said, Im
bursting to have my say: so crisp and so white, with flavor
just right, Im fit for a king any day.
The corn pricked his ears and said, Listen my dears!
I have heard every word you have said. For I am so tall, I
look down on you all Im the king of the whole
garden bed! The celery said, Look! Here comes
the cook. Well let her wise judgment decide which one
she may choose the rest of us lose.
Fair enough! We agree! they all cried. The cook
came along with a smile and a song -- the vegetables she viewed
as a group. She cut and she sliced with her sharp paring knife,
and they all went into the soup.
I laughed when I first saw the poem, written by Leona Duggan
and found in one of my many cookbooks. However, the more I
pondered the words, the more I realized those vegetables are
just like us humans. Anytime we get to thinking were
more important than others, we need to stop and consider the
soup. Were all in this together. We each may have a
little different seasoning or aroma
to offer humanity, but none is more important in the eyes
of our Maker than the other. (Good food for thought, if youll
pardon the pun.)
Since gardens are producing quite bountifully here in the
High Country, weve got to keep busy with ways to use
those mouth-watering vegetables. Pickling and preserving,
corn and casseroles, peach dumplins and cobblers, maters
and taters are just a few of the things well be
sharing in the weeks ahead.
Happy gardening, unless youre like me, and the deer
and groundhogs are eating your beans and corn and something
mysterious has killed your cukes. But thanks to my sister,
Gail, in Crossnore, and our good neighbor, Scott, who walks
past the house every morning and sees what pitiful shape were
in, weve still been able to enjoy some tasty cucumbers!

Crisp and Easy Pickles
5 qt. sliced cucumbers
6 medium onions, chopped
1 red pepper, chopped
2 green peppers, chopped
1 ½ cup vinegar
1½ cup water
5 cups sugar
1½ tsp. turmeric
1½ tsp. celery seed
3 rounded tsp. salt
Combine cucumbers, onions, peppers and salt. Let
stand for at least one hour. Combine sugar and water, vinegar
and spices. Add to first mixture and bring to a boil. Put in jars
and seal in hot water bath.
Easy Dill Pickles
(In memory of Eula Vines.)
1 cup sugar
1 cup canning salt
2 qt. water
1 qt. vinegar
Cucumbers
Dill weed
Garlic
Sliced onion
Bring first four ingredients to a boil; remove
from heat. Pack clean whole 2-4 cucumbers into quart jars
with 1 garlic bud, 1 slice of onion and lots of homegrown dill
(2-3 heads). Pour pickling juice over vegetables. Place lids on
jars and put them in hot water bath for about 20 minutes. Makes
about five quarts.

Freezer Pickles
2 qt. cucumbers, thinly sliced
2 onions, sliced
2 Tbsp. salt
1 cup white vinegar
¾ up sugar
Mix cucumbers and onions together and sprinkle
with salt; mix well and let stand 2-3 hours. Rinse and drain well.
Mix vinegar and sugar until sugar is dissolved. Put cucumbers
and onions in freezer containers or freezer bags; pour vinegar
and sugar mixture over cukes and onions.
Freeze 3 weeks before eating, the longer you let them sit the
sweeter the pickles. Thaw in refrigerator or in cold water.

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