Garden Bite

INGREDIENTS:

1 Medium sugar pumpkin
1 Tbs Vegetable oil
1 Recipe pastry for 9-inch single-crust pie
1/2 tsp Ground ginger
1/2 tsp Ground cinnamon
1 sp Saltt
4 Eggs, lightly beaten
1 Cup Honey, warmed slightly
1/2 Cup Milk
1/2 Cup Heavy whipping cream

Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool  … [Continue reading]

INGREDIENTS:

1 lg can Pumpkin (1 lb 13 oz)
1 12 oz can Evaporated milk
3 Eggs, slightly beaten
1 cup Sugar
1-1/2 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Nutmeg
1/4 tsp Cloves
1/4 tsp Ginger
1 pkg Yellow cake mix
1 stick Butter
1 cup Chopped walnuts

Blend all ingredients (except walnuts, cake mix and butter) together and beat well. Pour into a 9 x 13 pan. Sprinkle (I use a flour sifter) 1 package yellow cake mix evenly over the top, cover that with 1 cup chopped  … [Continue reading]

A favorite use for peppermint is as a flavoring for tabouli (recipe taken from the Vegetarian Times Cookbook, Macmillan General Reference, 1984):

3/4 Cup Boiling water
1/2 Cup Cracked wheat or bulgar
1/2 Cup Minced parsley
1/4 Cup Minced mint leaves
1/2 Cup Green onion, finely chopped
1 Tomato, diced
3 Tbs Oil
1-2 Tbs Lemon juice
1 tsp Sea salt
Pepper and allspice to taste

Pour boiling water over wheat. Let stand 20 minutes. Add parsley, mint, onion, and diced tomato. Combine other ingredients and add to mixture, tossing  … [Continue reading]

Slice tomatoes about 1/2″thick. Brush with mayonnaise. Sprinkle with salt & pepper.

Mix 1/3 cup each cornmeal & flour & 2 tbsp grated parmesan. Dredge tomatoes in mixture.

Drop 2 tbsp butter on rimmed baking sheet and melt in 450-degree oven. Place tomatoes on pan. Bake about 8 mins. per side or until golden. … [Continue reading]

INGREDIENTS:

1 cup dried tomatoes, whole or halved
3/4 pound fresh 1-inch mozzarella balls
8 cloves garlic, minced
1 tsp fresh thyme, chopped
1 tsp fresh marjoram or oregano, chopped
2 tsp fresh parsley, chopped
1 tsp whole green peppercorns
1/2 tsp salt
1/4 tsp freshly ground black pepper
1-1/4 cup extra virgin olive oil

In a small bowl, pour 1 cup boiling water over the dried tomatoes and let sit for at least 15 minutes, or until they are soft. Drain and set aside. Remove the mozzarella balls from  … [Continue reading]

INGREDIENTS:

6 Small kohlrabi bulbs
3 Medium carrots
1 Tbs Soy Sauce
1 Tbs Toasted sesame oil
1 Tbs Lime juice
2 Tbs Safflower oil
1 Tbs Rice wine vinegar

Peel and cut the vegetables into matchsticks.

Mix liquid ingredients together for dressing until combined. Toss vegtables with dressing and sprinkle with toasted black and regular sesame seeds.

Recipe from Organic Gardening Magazine … [Continue reading]

INGREDIENTS:

1-qt Chopped onions
1-qt Chopped cabbage (about 1 large head)
1-qt Chopped green tomatoes
18 Bell peppers, chopped (a combination of green, red, and other colors)
1/2 cup Salt
6 cups Sugar
4 cups Vinegar
2 cups Water
2 Tbs Celery seed
1-1/2 tsp Turmeric

Combine onions, cabbage, green tomatoes, green and red bell peppers and salt; cover and let stand overnight. In the morning drain well. Put vegetables in a large kettle; add sugar, vinegar, water, celery seed and tumeric. Simmer for 20 minutes, stirring frequently. Pack into  … [Continue reading]

INGREDIENTS:

3 Tbs Flour or tapioca-minute
1-1/2 Cup of sugar
6 med Green tomatoes, sliced thin
1 tsp Salt
1 tsp Cinnamon or nutmeg
1 Tbs Butter
1 Tbs Vinegar

Slice the tomatoes thinly into a bowl and mix with dry ingredients. Add butter & vinegar. Add mixture onto crust in pie pan, then add another the top layer of crust.

Bake in hot oven 400-425 degrees for 10 minutes. Then reduce the heat to 350 degrees for 50 min. until golden brown.

Recipe from the kitchen of Donna Wessels,  … [Continue reading]