The gardens of fresh produce

The gardens of fresh produce are beginning to get into full swing. Here are a few of my favorites that have been requested. Take care and I’ll be seeing you around…Agnes

 Beet Pickle

Wash beets. Cut off tops leaving three inches of stem on the beet root. Also leave the taproot attached. Doing so keeps the beet from bleeding so much. Cover with boiling water and cook till tender. Put in cold water while preparing syrup. The peeling should be easy to remove. Peel, slice and put in pint jars. Make syrup out of the following ingredients and bring to a boil, cook for a few minutes, and pour over prepared beets in the jars. Seal and process in boiling water bath for 20 – 30 minutes. The following syrup is enough liquid for 8 pints of beet pickle.

2 cups white sugar

2 cups water (I strain the cooking liquid and use it for water.)

2 cups white vinegar

1 tablespoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon allspice

1 teaspoon salt

 Greek-Style Beet Salad:

1 jar (16 ounces) whole pickled beets, drained

¼ cup pitted Kalamata olives, halved

½ cup seeded, chopped cucumber

¼ cup crumbled feta cheese

1 tablespoon snipped fresh dill

Prepared vinaigrette dressing

½ pound medium cooked shrimp, peeled, tails removed

Drain beets well; cut into quarters. Combine beets and olives in medium bowl. Top with combined shrimp and cucumber. Sprinkle with feta; refrigerate, covered, until chilled. To serve, sprinkle with dill, and drizzle with vinaigrette, as desired.

 Broccoli Slaw:

Peel the stems of the broccoli and grate on the coarse side of the grater. Grate some carrot and add to the broccoli. Add a little chopped green onion, 1 tablespoon cider vinegar, salt to taste, 2 teaspoons sugar, 1 tablespoon parsley flakes and toss together. Add enough mayonnaise, Original Ranch Dressing, or cabbage slaw dressing to resemble cabbage slaw. Serve as you would slaw or as a side dish.

 Broccoli Salad:

Wash one large broccoli head and cut off stem. Peel stem and dice. Cut florets in bite size pieces. Slice ¼ red onions in thin slices. Mix with broccoli along with ½ cup raisins and ½ cup chopped walnuts. Toss with 1 cup or less of mozzarella cheese and Hidden Valley Original Ranch Dressing. It is good served with slab bacon and cornbread.

 Scalloped Cabbage:

Chop 1small head of cabbage and cook in a little salt water until almost done (tender). Make about 1 ½ cups of white sauce and pour over cabbage. Dot with butter and sprinkle with 1 cup grated cheddar cheese. Bake for 25 minutes at 350 degrees.

Carrot Cake:

2 cups sugar

1 ¼ cups Wesson oil

4 eggs

2 cups self-rising + 1 cup plain flour

1 teaspoon soda

2 teaspoons cinnamon

3 cups grated carrots

Mix oil and sugar, and beat in eggs and dry ingredients alternately. Add grated carrots. Mix well and pour into 3 greased and lined cake pans. Bake 20 -25 minutes at 350 degrees. Turn out and cool before icing with the following cream cheese icing.

Icing: Cream together the following, in the order given and spread between layers, top, and sides. Chopped nuts can be sprinkle on layers and top or stirred in the icing.

1 large package cream cheese

½ stick butter

2 teaspoon vanilla

1 pound box 4 X sugar

 Refrigerator Pickles:

6 cups sliced cucumbers

1 cup sliced green peppers or sliced hot peppers

1 cup sliced onion

1 teaspoon celery seed

1 cup white vinegar

2 cups white sugar

2 tablespoon salt

Put vegetables in a jar. Add other ingredients in order given and shake to dissolve sugar and salt. Store in jar in refrigerator. No need to cook…ready to eat in 24 hours.

Stewed Tomatoes and Okra Gumbo:

2 pounds okra cut in ½ inch pieces

1 quart of tomatoes

½ cup each of celery and onions (cook separately in microwave)

½ teaspoon salt

1 tablespoon butter and 1 tablespoon of flour

6 slices bacon cut in small pieces and cook in a stainless steel pot. Remove bacon from pot, set aside and pour off the grease. In a pot melt the butter, add flour and stir. Add salt, onions, celery, and tomatoes. Bring to a boil, reduce to a medium heat and cook for about 15 minutes. Add okra, return to a boil, reduce heat and cook for about 20 minutes. Sprinkle bacon on top. Serve as a side dish or as a soup or over rice.