Garden Recipes

Garden Fresh Salsa

Late summer is the ideal season for garden fresh salsa.  All ingredients are fresh from the garden and full of flavor and nutrients.

Ingredients:

6 cups finely chopped tomatoes

1 cup finely chopped onion

¼ cup chopped cilantro

2-3 tablespoons chopped jalapeno (more if you like it spicy)

4-6 chopped cloves of garlic

¼ cup freshly squeezed lemon juice

1-2 teaspoons salt (to meet your taste)

freshly ground pepper

Procedure:

1. Combine first five ingredients of finely chopped vegetables, reserve one tablespoon cilantro
2. Add lemon juice, salt, and pepper to taste.  Stir well.
3. Sprinkle top with chopped cilantro as garnish (Fresh parsley may be substituted)

Serve with tortilla chips or your favorite Mexican entrée.

Beet Soup or Borsch

Late summer and fall offer a bounty of produce from the garden.  This rich and earthy recipe uses fall vegetables that freeze well when made in large quantities.

When made with vegetable stock it is a superb vegetarian meal.

Ingredients:

12 cups beets

6 cups onions

6 cups cabbage

3 cups carrots

6 Tablespoons butter

12 cups stock (beef or vegetable)

6 Tablespoons vinegar

(grated cucumber – optional)

Procedure:

1. Cook beets and grate in food processor.
2. Add similarly grated, uncooked cabbage, carrots, and onions.
3. Add stock, bring to boil, then lower temperature and simmer 20-30 minutes.
4. Add butter and vinegar and simmer 15 minutes more. (If freezing for later use, label to add butter and vinegar when thawed and re-warmed.
5. Serve with sour cream or seasoned sour cream mixed with grated cucumber.  Also good with a hearty black bread.

Cucumber and Tomato Salad

When your garden is overflowing with cucumbers and tomatoes, combine them in this delicious alternative to the traditional garden salad.

Ingredients:

2 cups peeled and sliced cucumber

2 cups peeled and sliced tomatoes

1 cup thinly sliced onion

½ cup red wine vinegar

1-2 teaspoons salt to taste

1 teaspoon dill

Procedure:

1. Alternately layer cucumber, tomato, and onion in a covered casserole dish until full.
2. Sprinkle top with salt and dill.
3. In two cup measuring container, pour in ½ cup red wine vinegar and fill to the two cup mark with water.
4. Pour vinegar mixture over cucumbers and tomatoes until covered,
5. Let marinate for a couple hours, or overnight for best results.

Freezing Tomatoes

Late summer and early fall offers the sweet problem of an overflow of garden vegetables.  Tomatoes are easily frozen for later use during the winter months in soups and stews.

Materials needed:

Tomatoes

Quart freezer bags

Large pot

Slotted spoon

Large bowl

Sink full of cold water

Measuring container

Procedure:

1. Wash tomatoes
2. Bring a large pot, half filled with water, to a boil
3. Add tomatoes until water reaches 2 inches from the rim of the pot and bring back to a boil.
4. Boil tomatoes for 1 minute, or until skins start to split.
5. Remove scalded tomatoes with a slotted spoon to bowl and plunge then immediately into sink of cold water.
6. Skin tomatoes and cut out the stem and any blemishes
7. Cut into small chunks directly into measuring container
8. Measure 4 cups chopped tomatoes into each freezer bag
9. Seal and freeze

Gazpacho

Gazpacho, or traditional Spanish summer soup, makes a light lunch or dinner packed with a delicious mix of late summer garden vegetables.  It is full of nutrients and fresh from the garden flavor.  Serves 8.

Ingredients:

5 ½ cups freshly pureed tomatoes

2 ½ cups finely chopped tomatoes

1 cup finely chopped cucumber

1 cup finely chopped onion

2-3 cloves finely chopped garlic

1 cup finely chopped green pepper

1-2 finely chopped jalapeños

4 Tablespoons red wine vinegar

1 Tablespoon lemon juice

3 Tablespoons olive oil

1 Tablespoon freshly chopped parsley

1 teaspoon salt

1 teaspoon worstershire sauce

Freshly ground black pepper to taste

Finely chopped green onions

Procedure:

1. Combine all chopped ingredients.
2. Add pureed tomatoes, vinegar, lemon juice, olive oil, and spices.
3. Mix well.  For best results chill overnight.
4. Serve with a garnish of finely chopped green onions

To request a recipe or ask a question post a comment.