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This has been the fastest
summer of my life. Perhaps the old adage is holding true –
“The older one gets, the faster time passes.”
While I had visions, earlier in the year, of numerous hazy, lazy
days of summer just around the corner, I am now on the other side
of summer and have seen very little, if anything, of “lazy.”
In the midst of a very busy time of our lives, we did plant our
annual garden, though even that turned out unusual. I guess the
lack of rain stunted its growth in general, and thanks to the
raccoons and crows, our anticipated crop of corn and beans left
much to be desired. Our squash, onion and pepper plants have all
but dried up and died. We had two cucumbers and three green peppers
and enough squash for a couple of meals.
But, before I start complaining, I have to say we’ve still
been blessed with enough cabbage to make kraut, cornfield beans
for one “run,” as well as enough corn put up for a short
winter. The ’taters are still in the ground, so hopefully,
we’ll have a few of those to put away in the cellar. Our
tomato plants, grown from seed by special friends from Bamboo,
had every indication of producing a top crop this year, but for
some reason, have not reached their potential out here in the
country. I guess we just don’t have the touch, anymore. But
thanks to great neighbors up the hill, we have been able to enjoy
huge, juicy tomatoes. The majority have just gone into canned
vegetable soup, the others, in my son’s double-decker ’mater
sandwiches and his dad’s all-time summer favorite treat,
’mater biscuits.
Anyway, I know many of you still have great productions going
on in your gardens, though it’s that time of year when everything
starts winding down. Hope these recipes help you put those end-of-the
season goods to good use.
Baked Tomato Salad
(Great as a side dish or appetizer, along with a
crusty baguette)
Olive oil
Large tomatoes
Salt and pepper
Fresh parsley, basil and cilantro, minced
1 jar roasted red peppers, chopped
Dry bread crumbs
Capers
Preheat oven to 475 degrees. Grease baking dish
well with olive oil. Cut tomatoes in 1/4” slices and place
a single layer in the dish. Salt and pepper lightly, then sprinkle
on a layer of the minced herbs and red peppers. Repeat, then drizzle
a little olive oil, cover lightly with bread crumbs and sprinkle
with capers. Bake 20 minutes. Chill well before serving.
Steamed Veggies
½ cup parsley
¼ cup dill
¼ cup chives
¼ lb. summer squash
½ lb. green bell peppers
½ lb. green beans
¾ lb. cauliflower
4 small potatoes
Grated Parmesan cheese
Chop parsley, dill, and chives; divide into two
portions. Cut vegetables into 1-inch pieces. Place in a steamer
over simmering water and steam for 5 minutes, sprinkling with
half the herbs. Remove, put in a large bowl and toss with remaining
herbs and the cheese. Makes 4 servings.
Corn Relish
About 18 ears of corn
1 cup chopped red pepper
1 cup chopped onion
1 Tbs. salt
3 Tbsp. mustard seed
4 cups vinegar
4 cups chopped cabbage
1 cup chopped green pepper
1 Tbs. celery seed
1 Tbs. turmeric
1 cup water
2 cups sugar
Cook corn in boiling water 5 minutes. Cut from
cob. Measure 8 cups. Combine corn with remaining ingredients and
simmer 10 to 15 minutes. Bring to a boil, pack in hot, sterilized
jars. Seal. Process 15 minutes in boiling water bath. Makes about
6 pints.
Fresh Squash Soup
2 cups cooked squash
2 cups water
3 Tbsp. olive oil
1 tsp salt
Nutmeg and/or mace to taste
1 cup skim milk
Combine squash, water, olive oil and cook until
squash is desired consistency. Add salt, spices and milk. Simmer
for a few minutes. Add more water or milk to adjust consistency
or richness.
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