By Sherrie Norris
Garden-fresh produce is on its way out here in the hills. The old-timers already predicted an early fall, and now, they tell us, “It won’t be long ‘til frost.”
But, according to the current weather forecast, it’s not frost we need to worry about. After Helene moves through these mountains, there likely won’t be much, if anything, remaining of our gardens.
Some of the goods that are still lingering will hopefully be harvested this week before the storm arrives — a few late-blooming tomatoes, corn, cabbage, peppers and potatoes, mainly, with a few greens.
Regardless, the garden spots will need to be cleared in preparation for winter — and hopefully we can do it all over again come spring.
It’s a little sad for those who love the beauty of summer and savor growing a garden — and watch in awe, each year — as the earth, with a little help, produces bountiful harvests.
We are truly blessed, when seeds we toss into rich fertile soil result in the growth of delicious vegetables only weeks later and linger into the following months.
As the local growing season comes to a close once again, consider the farmers from other places who help to keep the produce sections stocked in our grocery stores. A good salad in the middle of winter doesn’t just happen, folks.
Old-Timey Green Tomato Sandwich Spread
1 qt. green tomatoes, finely chopped
1 qt. onions, finely chopped
1 qt. vinegar
1 qt. mayonnaise
1 qt. red and green peppers, finely chopped
¾ cup salt
1 qt. sugar
Cover tomatoes, peppers and onions with salt. Let stand overnight. Drain, add vinegar and sugar. Cook 25 minutes. Cool, add mayonnaise, fill pint jars and place in hot water bath about 10 minutes to seal.
Dilly Beans
2 cups vinegar
2 cups water
¼ cup salt
1 clove garlic (per jar)
1 head dill (per jar)
Freshly picked green beans
Cut ends off beans. Boil for about 10 minutes. Place dill and garlic in hot, sterilized jars and then pack beans in the jars. Boil vinegar, water and salt. Pour over beans. Place in hot water bath for about 10-15 minutes.
Tomato Relish
18 medium tomatoes, peeled, cored and chopped
2 cups diced celery
1 cup diced green pepper
1 cup finely chopped onion
1/3 cup salt
2 cups vinegar
1 ½ cups sugar
1 ½ teaspoon mustard seed
1 teaspoon pepper
Place vegetables in large bowl; sprinkle with salt and mix well. Let stand for 30 minutes. Drain, rinse and drain again. In large pot, bring vinegar, sugar, mustard seed and pepper to a boil; reduce heat. Simmer for 15 minutes. Add vegetables; return to boil. Ladle hot relish into hot jars. Process for 20 minutes in boiling water bath.
Black Bean and Fresh Corn Salsa
2 (15 oz.) cans black beans (regular), drained
5 to 6 cobs fresh sweet corn
1 (8 oz.) pkg. grape tomatoes
2 firm medium to large limes
½ bunch cilantro
1 bunch green onions
1/2 small yellow onion
1 jalapeno, seeded and diced finely
4 to 5 fresh garlic cloves
Olive oil
Wash fresh vegetables. Slice kernels (uncooked) off corn cobs. Finely chop onions. Halve grape tomatoes. In a large bowl add corn, onions, tomatoes and jalapeno. Rinse black beans well and add to vegetables. Add juiced limes. Mix in crushed garlic cloves. Add just enough olive oil to lightly coat. Mix gently. For best flavor, allow fresh salsa to “marinate” for several hours in refrigerator before serving.
Fresh Harvest Relish
9 ears fresh corn
2 cup finely ground cabbage
1 cup green/red pepper, diced
1 cup sugar
2 ½ tsp. salt
2 tsp. crushed red pepper
2 tsp. celery seed
2 tsp. turmeric
1 tsp. mustard seed
1/8 tsp. black pepper
2 cups cider vinegar
½ cup chopped pimento
Remove husks and silk from corn. Cut kernels from ears. Place corn and cabbage in a 5-quart pot with all ingredients except pimento, and 1¾ cups water. Bring to a boil, uncovered, and cook 20 minutes or until relish has thickened. Stir in pimento. Immediately ladle into hot sterilized jars; leave about 1/2-inch headspace. Place in hot water bath for about 20 minutes. Make sure jars seal before storing. If they don’t store in fridge.
Amish Fresh Corn And Tomato Casserole
8 to 10 ears fresh corn
¼ cup butter or bacon grease
4 slices crisp bacon
1 tsp. salt
2 lg. tomatoes, peeled and sliced
Cut corn from cob. There should be 4 to 5 cups of corn. Melt butter or grease in skillet; add corn and saute quickly, about 5 minutes. Add crumbled bacon and salt; arrange in buttered casserole in alternate layers with the sliced tomatoes. Place in a 350 degree oven and bake 30 minutes or until corn is tender. Serve hot. 5 to 6 servings.