from Ellen Worrell

As a heritage society, many of us are from pioneer families and we realize the importance of a vegetable garden – especially at Christmas. It was a survival kit in the early days, especially if you had a root house or cellar. The larger variety of vegetables used today is evident by the weekly farm markets and farm tours today.

Harvest Medley

Cook spaghetti squash until soft and stringy when scraped with a fork, to form spaghetti strands. Place in a bowl with:

1 can or 2 cups cooked navy beans

1 cup cooked corn kernels

1 red pepper chopped

2 Tbsp. oil

Chopped parsley or basil

Salt to taste

Toss together and garnish with grated cheese. Serve hot.

Zucchini – Hot Or Cold

Sauté 2 medium onions in 2 tbsp. oil on medium heat.

Add

cubed zucchini

chopped tomatoes

1 tbsp. water

1 clove of garlic (1 tsp garlic powder)

Salt and pepper to taste

Bring to light boil, then simmer on low for 2 hours. Delicious with fish, chicken, pasta or rice. For a main dish, brown ground beef with the onions and simmer 25 minutes.

Turnip Puff

3 cups hot mashed turnip

2 tbsp. butter

3 eggs, beaten

Mix well.

Add:

2 tbsp. flour

1 tbsp. brown sugar

1 tsp. baking powder

1 tsp. salt & pepper

½ tsp. nutmeg

Top with:

1 tbsp. melted butter

¼ cup bread crumbs

This makes a 6 cup casserole. Bake 375F for 25 minutes.

Rhubarb Cake

Cream:

½ cup butter

1 ½ cups brown sugar

1 beaten egg

½ tsp salt

Add:

1 cup buttermilk or sour cream

1 tsp baking soda

1 ½ cups flour

1 tsp vanilla

Add:

1 ½ cups raw, finely cut rhubarb and beat well.

Sprinkle with:

¼ cup sugar

1 tsp cinnamon

1 tsp nutmeg

Bake in a buttered 9 x 9 pan at 375F for 35 minutes.

Quick tips

Apple Butter

Add ½ tsp allspice and 1 tsp cinnamon or cloves to hot thickened applesauce. Enjoy on toast.

Squash Casserole

Layer hot cooked squash with leftover turkey dressing in a buttered casserole for an easy side dish. Bake at 350F for 25-30 minutes.