by Diane Sagers
CORRESPONDENT
It is harvest season and gardeners have worked all summer to enjoy the bounties of late summer and early fall. Most of us have favorite recipes that appear year after year during this season, but sometimes the harvest is so bounteous that we run out of fun ways to use the crops.
The following are some recipes to use fresh produce at its peak. The first, wilted spinach salad, probably fits better to early summer eating since it is a cool-season crop. However, I have included it because some gardeners make the most of their garden space by adding a second crop in mid to late summer so they can enjoy a crop again in the fall. It is a wonderful way to insure some great fall eating pleasure.
The rest of the featured vegetables are likely available in the garden, at the grocery or farmers' markets during this season.
Wilted spinach salad
3 slices bacon cut in 1/2-inch pieces
1 tablespoon sugar
2 tablespoons vegetable oil or olive oil
3/4 cup water
1/4 cup vinegar
4 cups fresh raw spinach, washed and coarsely chopped
Fry bacon pieces until crisp in frying pan. Remove from pan. Pat bacon with paper towel or napkin to absorb grease.
Mix sugar and oil in frying pan. Stir in water and vinegar. Cook until thickened, stirring constantly.
Put washed spinach in a large bowl. Pour hot dressing over the spinach. Add bacon. Toss to mix and serve immediately.
Grated herbed beets
(Beets can take a long time to cook, but this is a fast way to cook and serve fresh beets.)
(Serves 4-6)
4 medium beets
4 tablespoons butter or margarine
Chopped fresh chervil, dill or parsley
Fresh lemon juice
Wash, peel and coarsely grate beets. Melt butter in skillet, add beets and stir them. Sprinkle with lemon juice, cover and cook over medium to medium low heat approximately 10 minutes.
Stir occasionally to prevent sticking.
When tender, sprinkle with choice of herbs.
Fried green tomatoes
Fried green tomatoes have a mellow, quiet taste but just a little more zest than fried zucchini or eggplant. Season with seasoning salt or the herbs of your choice to give it more flavor.
Green tomatoes (not peeled)
Flour seasoned with salt, pepper and other herbs of choice.
Cut green tomatoes into 1/2-inch slices. Dip in seasoned flour.
Brown slowly in hot fat on both sides.
Fried ripe tomatoes
Ripe tomatoes
Egg
1 tablespoon water per egg
Bread crumbs or saltine cracker crumbs
Cut ripe tomatoes into 1/2-inch slices. Dip into beaten egg mixed with water. Dip into crumbs. Fry quickly in hot fat. Season as desired.
Baked tomatoes
Place tomato halves into a shallow baking pan. Sprinkle with seasoned salt and buttered cracker crumbs as desired.
Bake at 375 degrees for about 20 minutes.
Panfried eggplant
(Serves 4-6)
1 medium eggplant
1 slightly beaten egg
1 tablespoon cold water
1/2 cup fine dry bread crumbs
1/2 teaspoon salt
Dash pepper
Pare eggplant. Cut in half lengthwise, then cut crosswise, making 1/2-inch thick slices.
Combine egg and water.
Dip eggplant in egg mixture then in mixture of bread crumbs, salt and pepper.
Cook eggplant in hot oil for 2 to 3 minutes on each side, or until tender and brown. Drain on paper towels. Sprinkle with additional salt. Keep warm in slow oven while cooking remaining eggplant.
Swiss corn bake
(Serves 4-6)
3 cups freshly cut corn (or 18 ounces frozen corn)
6 ounce can evaporated milk
1 beaten egg
2 tablespoon finely chopped onion
1/2 teaspoon salt
Dash pepper
3/4 cup shredded Swiss cheese or processed Swiss cheese
1/2 cup soft bread crumbs
1 tablespoon melted butter
1/4 cup shredded Swiss cheese
Cook corn in 1 cup boiling, salted water for 2 to 3 minutes or until just tender. Drain well.
Combine corn with evaporated milk, egg, onion, salt, pepper and shredded cheese. Place in 10x6x11/2-inch baking pan.
Mix bread crumbs, melted butter and shredded Swiss cheese. Sprinkle over top.
Bake at 350 for 25 minutes or covered with waxed paper and microwave on high for 7 minutes.
Creamy cabbage
To paraphrase Rodney Dangerfield, cabbage don't get no respect. This old fashioned recipe might be good enough to impress guests.
(Serves 6)
2 tablespoons butter or margarine
8 cups finely shredded cabbage
1 clove garlic minced
1/2 cup dairy sour cream
1 tablespoon sugar
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon caraway seed (optional)
Heat butter in large skillet. Add cabbage, garlic, and 1/4 cup water. Cover tightly and steam over low heat 10 to 12 minutes. Blend next 4 ingredients, stir into cabbage. Heat through, but do not boil. Sprinkle with caraway if desired.