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The tomato said with a face rosy red, “I’m
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 couldn’t 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, “I’m a popular fellow, at present
I’m 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, “I’m bursting to have my say: so crisp
and so white, with flavor just right, I’m 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 – I’m the king of the whole garden
bed!” The celery said, “Look! Here comes the cook. We’ll
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
on it, the more I realized those vegetables are just like us humans.
Anytime we get to thinking we’re more important than others,
we need to stop and consider the soup. We’re 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 you’ll pardon the pun.
Since gardens are producing quite bountifully here in the High
Country, we’ve got to keep busy with ways to use those mouth-watering
vegetables. Pickling and preserving, corn and casseroles for the
family reunions, are just a few of the things we’ll be sharing
in the weeks ahead.
Crisp
and Easy Pickles
5 qt. sliced cucumbers
6 medium onions, chopped
1 red pepper, chopped
2 green peppers, chopped
1½ 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. Make about five quarts.
Freezer
Pickles
2 qt. cucumbers, thinly sliced
2 onions, sliced
2 Tbsp. alt
1 cup white vinegar
¾ cup 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.
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.
EMAIL:
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