Hot For The Picking

This time of year is bittersweet, sweet because most of the gardens bounty is ripe for the picking and bitter because it means summer is coming to an end.

On a brighter note fall is just around the corner and it brings with it crisp air and an abundance of apples, corn and squash to console us through the winter.
I had only planted a couple of jalapeno plants at the beginning of the season and to my surprise these plants are producing dozens and dozens of peppers. So here is a really nice salad that combines a little bit of everything; hot, sweet, tangy, crunchy but most of all delicious.

Jalapeno, Jicama and Mango Salad

1 small Jicama sliced thin, adds a nice crunch to the salad but can be omitted.
4 ripe mangos
1 sweet onion, thinly sliced
4 fresh jalapenos, seeded and sliced fine
1/4 c. light oil
1/8 c. of apple cider vinegar
Salt & pepper to taste
Dash of sugar to taste

Peel and slice the mangos and Jicama and combine mango, jicama, onion slices with the jalapenos. Make a dressing by stirring the oil, cider vinegar, salt, pepper and sugar together. Mix well and let stand for at least 2 hours before serving.

Sprouts And Spuds

I have added Brussel sprouts to my garden this year; it will be my first time planting them. I have always loved them so it will be especially nice to enjoy them fresh picked right from my own back yard. Brussel sprouts can be prepared in a hundred different ways from simple to over the top and turn out delicious every time. I like this recipe because it reminds me a little of the English bubble and squeak (cabbage and mashed potatoes). I guess you could mash this up and pretty much have the same thing either way it is just good eating made simple.

Brussel Sprouts and New Potatoes

About a dozen sm. red potatoes  washed and quartered
A dozen or so Brussels sprouts, trimmed with X cut in stem for quicker cooking
Tablespoon of butter
Tablespoon of olive oil
3/4 c. of chicken broth or water
Salt and pepper to taste
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh chives or green onion tops

Place Brussel sprouts and potatoes in large sauté pan with olive oil and butter set to medium high heat. Once sprouts and potatoes are nicely coated with the butter and oil add the chicken broth. Bring to a boil for 5 minutes then lower heat, cover and let simmer for another 20 to 30 minutes. Turn off heat, add salt, pepper, herbs and onion tops, give it a good stir and serve.

The addition of crumbled bacon or a dollop of sour cream is a welcome touch.

Daydreaming Garden

It is that time of year when I take great pleasure in watching my garden grow. As I wait for sun, rain and nature to take its natural course, I start to daydream of all the wonderful ways that I will prepare the fruits of my labor. Right now I am focused on just how pretty the sweet peas are winding and clinging to anything and everything. Their beautiful pinkish purple blossoms letting me know that something special is yet to come. Gardening is so magical and so satisfying in so many ways.

Sweet Pea Salad

3 to 4 cups of cooked rice, any type
2 c. of fresh from the garden sweet peas, may substitute frozen
1/2 c. chopped walnuts, taste much better if you toast the walnuts first
1/2 c. chopped sweet red pepper
1/4 c. sliced green onions (scallions)
1/3 c. bottled buttermilk ranch or creamy Italian salad dressing
Salt and pepper to taste

In bowl combine rice with peas, nuts, pepper and onions. Add salad dressing and gently toss to coat. Chill and toss again just before serving.
This salad is very pretty served in lettuce cups or over lettuce covered plates.

How Has Your Garden Grown?

At this time of year many people are reaping the rewards of the gardens they have sown. Usually it’s the overload of zucchini’s that gets people desperate for recipes. But I have noticed that this year a lot of people have had great success with their eggplant crop. A friend of my cousin’s garden produced some of the most beautiful eggplant I have ever seen and a lot of it. Instead of the usual eggplant preparations (you know the ones; “fried, sauced, melted mozzarella”). Hey, I’d be the last one to put that version down; I’ve eaten eggplant that way every week of my life since childhood. But I just thought it would be nice to do something different…..well if you call using Bisquick again different.
I am calling this one a Beignet only because it sounds fancier than a Fritter. But in actuality Beignet is French for Fritter. Anyhow no matter what you choose to call them; “Beignets', Fritters or Doughnuts, one thing's for sure…. You will always call them good.

Eggplant Beignets’

3 med. size eggplant

1/4 cup sugar

1 egg

1-1 1/2 cups Bisquick

Oil for frying

Peel eggplants; boil until tender. Mash well. Add sugar; let cool. Add egg and Bisquick until stiff enough to drop by spoonfuls into hot oil. Fry until golden brown; drain on brown paper or paper towel, serve hot.

Attack of The Killer Zucchini's

It’s that time of year again…. “Attack of the Killer Zucchini’s”. Some of those monsters are the size of baseball bats. You chop them up and put them in bread after bread, quiche after quiche but they just keep coming. Neighbors begin to avoid you, growing more and more afraid of your zucchini hospitality. They begin to retaliate by leaving their monstrous zucchini’s on your doorstep, ringing the bell then running and hiding.
Zucchini’s for breakfast, zucchini’s for snacks, zucchini’s for lunch, zucchini’s for dinner even zucchini's for dessert, when will it all end? I don’t have the answer to that question but will a recipe do? How about a recipe using zucchini? It’s my way of helping lol.

Zucchini Bars

Bars:
2 cups sugar

1 cup oil

3 eggs

2 cups flour

1 tsp. cinnamon

1 tsp. salt

2 tsp. baking soda

1/4 tsp. baking powder

1 tsp. vanilla

3 cups shredded zucchini

3/4 cup rolled oats

1 cup chopped walnuts or pecans

Frosting: (optional, I prefer them without the frosting)
1/2 cup soft butter

1/4 tsp. almond extract

2 tsp. vanilla

2 1/2 cups confectioners' sugar

1 (3 oz.) pkg. creamed cheese, softened

Beat together sugar, oil, and eggs in large bowl or in food processor. Beat in flour, cinnamon, salt, baking soda and powder and vanilla. Beat 1 to 2 minutes until well mixed. Fold in zucchini, carrot, oats and nuts; mix well. Pour into 15"x10"x1" pan (jelly roll pan or cookie sheet with sides). Bake at 350 degrees for 15 to 20 minutes.
If frosting - Make frosting by beating all ingredients together until smooth. Set aside. Cool bars; frost. Cut into bars. Yield: 3 dozen.