Garden Bite

1 pound fresh beets, about 4 to 6 small
3 quarts water
3-5 teaspoons Wylers beef or chicken granules ( I use this instead of salt )
2 cloves garlic, crushed
2 bay leaves
1 tsp. dried thyme

1 28-ounce can tomatoes, coarsely chopped (or garden fresh)
2 large carrots, sliced 1/2-inch thick (we used my ‘Purple Dragon’ carrots)1 large potato, unpeeled, chopped into large chunks
1 medium onion, chopped
1 green bell pepper, chopped
1 Red head cabbage, about 1 1/2 pounds

1/4 cup to 1/2 cup dark brown  … [Continue reading]

INGREDIENTS:

1 TBS Tarragon leaves, coarsely chopped
1/4 cup Green onions (both white and green parts), coarsely chopped
1/3 cup Seasoned rice wine vinegar (in the Asian section of most grocery stores)
Salt
Freshly ground black pepper
2 TBS Mild olive oil
1 lb Fresh green beans, trimmed

In a small mixing bowl, combine tarragon, green onions, vinegar, and salt and pepper to taste. Whisk in olive oil. Set aside.

Bring a large pot of water to a boil over high heat. Add 1 Tbsp. of salt and stir to  … [Continue reading]

In a stockpot, cook a couple of minced shallots in a bit of butter until softened. Add a pound of peeled, chunked sunchokes. Cover with veggie or chicken broth and cook until tender. Puree in a food processor and return to the pot to reheat. Season with salt and ground pepper. Garnish with croutons, toasted blanched almonds and chopped chives.

Sunchoke Salad with
Herb Vinaigrette

Steam sunchokes till tender. Peel if desired. Slice and toss while still warm with an olive oil and wine vinegar dressing seasoned with Dijon mustard,  … [Continue reading]

Cut 1 pound of rhubarb into ½ inch slices and toss with 1/2-cup of sugar. Marinate overnight. Place in a stainless-steel saucepan over medium heat and bring to a boil.

When the rhubarb starts to break apart, add 1 heaping pint of halved strawberries. Cook 3 to 5 minutes more. Adjust the sweetness to taste with more sugar, if desired.

Remove the petals from one large fragrant rose. Cut off the bottom 1/4-inch of the petals. Slice the remaining petals into narrow ribbons and mix into the compote. Cook gently  … [Continue reading]

Aunt Glee’s Rhubarb Jam

INGREDIENTS:

3 Cups Sugar
5 Cups Rhubarb, cut into pieces

Let stand until juicy. Cook until tender, take a whisk and break up the rhubarb pieces
and starts to thicken. Stirring often.

ADD: 1-3oz. pkg Jello and 1 pkg. Kool-Aid (same flavor). Cook and stir until dissolved. Pour into glasses and seal.

Flavors that work good are strawberry, grape, raspberry, cherry. I put mine in freezer containers and freeze.

Aunt Glee’s Rhubarb Spread

INGREDIENTS:

3 Cups Sugar
3 Cups Rhubarb, cut into pieces
1 Pint Raspberries

 … [Continue reading]

INGREDIENTS:

Chop 2 or 3 stalks of rhubarb finely.
Seed and mince 1 small chile pepper
Chop 10 to 15 mint leaves. Spearmint is recommended.

Combine the rhubarb, pepper, and mint with 2 to 3 tablespoons of raw or brown sugar and a bit of salt. Allow the flavors to mellow for at least 2 hours, then adjust sugar and salt to taste. … [Continue reading]

INGREDIENTS:

1 Medium sugar pumpkin
1 Tbs Vegetable oil
1 Recipe pastry for 9-inch single-crust pie
1/2 tsp Ground ginger
1/2 tsp Ground cinnamon
1 sp Saltt
4 Eggs, lightly beaten
1 Cup Honey, warmed slightly
1/2 Cup Milk
1/2 Cup Heavy whipping cream

Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool  … [Continue reading]

INGREDIENTS:

1 lg can Pumpkin (1 lb 13 oz)
1 12 oz can Evaporated milk
3 Eggs, slightly beaten
1 cup Sugar
1-1/2 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Nutmeg
1/4 tsp Cloves
1/4 tsp Ginger
1 pkg Yellow cake mix
1 stick Butter
1 cup Chopped walnuts

Blend all ingredients (except walnuts, cake mix and butter) together and beat well. Pour into a 9 x 13 pan. Sprinkle (I use a flour sifter) 1 package yellow cake mix evenly over the top, cover that with 1 cup chopped  … [Continue reading]