Thanksgiving Begins In The Cook's Vegetable Garden
My Vegetable Garden Awakens My Spirit Through Cooking, Sharing and Experimenting
Thanksgiving means to me a time for sharing. Our family shares love, friendship and always a warm and delicious meal. Many of our favorite Thanksgiving dishes are from recipes passed down from generation to generation. Since I enjoy cooking, I always like to add a new appetizer, vegetable or dessert to make it fun. What will it be this year? Will everyone like it?
This year as my son and I cleaned out our vegetable garden, I found myself reflecting on all the vegetables we enjoyed eating over the summer and early fall. How lucky we were to have “organic” fresh vegetables to eat straight from the garden in our very own yard. Not only are the fresh vegetables delicious, but packed with vitamins and minerals my young children need to grow strong and healthy. And for me, it is a cook’s dream to have a vegetable garden where you are inspired each day with new ideas for a simple, yet yummy recipe. So, this holiday season, from our home to yours, this cook will share with you recipes inspired by a cook’s vegetable garden.
Our vegetable garden had such a great yield that we were fortunate enough to share many of our fresh garden vegetables with our friends and neighbors.
At this time of Thanksgiving, I hope you will join me to help those less fortunate by sharing too. All proceeds from this site will be donated to charity.
Too Much Zucchini? Not In This Cook's Vegetable Garden
Forget about zucchini bread. Make a yummy appetizer. It is as quick and easy as 1-2-3.
MINI ZUCCHINI FRITTATAS
3 1/2 cups shredded zucchini
1 small onion, chopped
1 cup Bisquick or flour
1/2 cup grated parmesan cheese
1/2 cup canola oil
1/4 cup fresh chopped parsley
1/8 tsp pepper
salt to taste
In a large bowl, mix all ingredients together. Pour into greased mini muffin tins. Bake at 350 degrees for 25-30 minutes or until lightly brown.
A Finger Lickin' Good Appetizer Can Only Come From The Right Pan - I recommend a non-stick pan for easy removal and clean up.
The 24 section mini muffin pan gives you plenty of servings. Use it for making mini muffins and brownie bites. YUMMY!!
When A Cook's Vegetable Garden Goes All Cukey, Get Ready To Make Some Pickles
Cucumbers are delicious, but don't last. So enjoy them year-round as pickles!
My family is big on dill pickles.
And, nothing goes better with a burger than a pickle!
Canned pickles can last up to a year in a jar. Don't worry you'll gobble these pickles up before you know it.
This recipe is so easy you'll wish you had pickled your cukes too.
HOMEMADE DILL PICKLES
You will need the following items:
12 mason jars,
6 cups water
2 cups of white vinegar
1/2 cup pickling salt
24 cloves of garlic
12 sprigs of dill
12 tsp of whole mustard seed
1) Prepare mason jars by sanitizing them in hot soapy water - or use the dishwasher (see package for details.)
2) Wash, dry and cut cucumbers into spears (the long way.) If cucumbers are longer than your jar, cut down to fit.
3) Pack cucumbers tightly into mason jars, leaving approximately 1 inch beneath the top of the jar.
4) Place the water, vinegar and pickling salt in a large stock pot. Bring to a boil.
5) Drop to a simmer for 5 minutes.
6) Pour hot liquid directly over cucumbers.
7) Add 1 tsp mustard seed, 1 sprig of dill and 2 small cloves of garlic to each jar.
8) Close jar with lid and bands.
9) Process with water bath.
10) Let your pickles cool. They are ready to eat in 24 hours.
For best taste, refridgerate before eating. Refridgerate any pickles after opening.
Must Have Canning Equipment For Any Cook With A Vegetable Garden - Everyone loves homemade goodies.
Don't forget that canned vegetables, such as pickles makes a great hostess gift.
These tools keep you from getting burned. Safety first.
These jar can be reused year after year. With so many uses it pays to have extra on hand. Save more with you purchase a dozen.
One Of Our Family's Favorite Dish From The Vegetable Garden - Bush Beans
This quick and easy side dish disappears in a flash.
GREEN BEANS WITH RED PEPPERS AND ONION
1 pound green bush beans
1 red pepper
1 small onion
1 clove garlic
1 Tbsp Olive Oil
Wash beans and cut if desired.
Place beans in a microwave container and add water to just cover beans half way.
Cook beans until just tender (about 5 minutes.)
Add oil, onions and peppers to a frying pan, cover and cook over medium heat till tender, about 3-4 minutes.
Add garlic, stir and cook a minute or 2 more.
Add string beans, salt and pepper to taste. Toss and serve.
Necessities For The Cook or Vegetable Gardener
These helpful tools will make your gardening experience more enjoyable.
Your garden is only as good as the tools you use. After hours planting you'll be glad you treated yourself to a comfort grip.
Nothing makes better soil than organic compost. Go green and start your own today!
Out Of The Vegetable Garden And Into The Orchard - Apple Turnovers
My son loves to go apple picking, so he is on dessert detail.
2-3 Apples, Granny Smith or baking apples
1 package of crescent rolls
1 Tbsp sugar
1-2 tsp cinnamon
pinch of nutmeg
2 Tbsp milk
Wash, peel, core and slice apples.
In a large bowl, add apples, spices and sugar. Mix well.
Open crescent rolls. Cut each triangle in half.
Place apple mixture in middle of each triangle.
Fold over edges and pinch together.
With a pastry brush, give each turnover a milk wash.
Bake in oven as directed on crescent roll directions or until golden brown.
Optional: Add ice cream and serve.
This recipe is just like eating apple pie, but without all the work!
A fun and easy project to do with the kids.
Everyone Can Use A Little Help In The Kitchen
After all your work, don't let that desert get stuck on the baking sheet!
Tiered cooling racks are awesome for small work areas.
Dessert will taste even better when it sits on a pretty plate.