Sweet Corn July 1 – October 21
Cucumbers July 1 – October 1
Bell Peppers July 1 – October 21
Tomatoes July 1 – October 8
Currants July 8 – July 31
Potatoes July 9 – November 1
Lima Beans July 11 – October 1
Carrots July 13 – October 21
Blackberries July 15 – September 9
Eggplant July 15 – October 1
Leeks July 15 – November 1
Okra July 15 – September 17
Peaches July 15 – September 15
Sweet Peppers July 15 – October 15
Dry Onions July 23 – October 21
Cantaloupe July 25 – October 1
Hot Peppers July 25 – October 15
Roasted Tomato Vegetable Soup
– Submitted by Leslie Plank
7-8 tomatoes, halved/cored
2 leeks, cut into ½ inch pieces (white and green)
3 carrots, in ½ inch pieces
3 garlic cloves
2 Tablespoons of olive or grape seed oil
salt/pepper to taste
2 (14.5 ounces each) of broth . . . chicken or vegetable
¼ cup of chopped fresh basil (or sprinkle dry basil)
1 cup of water
Preheat oven to 425 degrees.
In roasting pan, toss tomatoes, leeks, carrots, garlic and oil. Season with salt and pepper.
Roast in a single layer (tomatoes with cut sides down) until tender, approximately 1 hour. Peel off tomato skins.
In saucepan, bring vegetables, broth, and 1 cup of water to a boil.
In a blender, puree vegetable mixture in batches.
Stir in basil. Garnish with a few basil leaves and croutons.
*Freezes well, too.*
Picnic safety tip: The general rule for setting food out and still being safe is two hours when temperature is below 95 degrees and one hour when the temperature is above 95 degrees.
Red Pepper Jam
– Submitted by Ethel Cecil
12 red peppers, seeded
2 to 4 onions, sliced
1 Tablespoon salt
2 cups vinegar
3 cups sugar
Run peppers and onions through food grinder and place into a saucepan. Sprinkle with salt and let stand 3 hours. Drain very well.
Add vinegar and sugar and cook slowly, approximately 1½ to 2 hours or until thickened.
Pour mixture into clean, hot half-pint jars and process for 10 to 15 minutes in boiling water canner.
Makes six half-pint jars.
Bruschetta – My Way
– Submitted by Leslee A. Marshall
6 Roma tomatoes
4 Tablespoons olive oil
1 teaspoon balsamic or rice wine vinegar
Salt and Pepper, to taste
Fresh Basil – 6 to 10 leaves
Fresh Garlic, to taste
1 Loaf French bread
Dice 6 Roma tomatoes and cover with olive oil, plus 1 teaspoon of balsamic vinegar or rice wine vinegar. Add salt and pepper to taste.
Roll up your basil – it’s easier to chop this way. Then thinly slice the basil and put it in the mixture. To top it all off I add chopped garlic to it. Sometimes I add a little and sometimes I add a lot.
Put this in the refrigerator to combine the flavors for maybe an hour or so.
Serve on sliced French baguette bread. Cut it into small pieces and put all of the pieces in a large bowl. Toss with olive oil, salt and pepper to coat the pieces. Then preheat the oven to about 350 degrees and toast the pieces to just before they are browned or they will get too hard.
Serve a small spoonful of the tomato mixture on the bread! Enjoy!
Marinate Safety Tip: Be sure to marinate foods in the refrigerator, not at room temperature. If meat marinade is to be served as a sauce, boil it after removing the meat and use a separate batch to be served with the finished dish.
Vanilla-Glazed Sweet Potatoes
– Submitted by Ethel Cecil
3 pounds sweet potatoes, peeled
¼ cup butter
¼ cup brown sugar, packed
3 Tablespoons orange juice
1 Tablespoon vanilla extract
1 teaspoon salt
1 teaspoon orange zest
¼ teaspoon pepper
½ cup chopped pecans
Boil sweet potatoes in water until tender; drain. Cool slightly, then cut into ¼ inch slices. Arrange the slices in a greased, broiler-proof 13” X 9” baking dish, overlapping slightly.
In a small saucepan, melt butter over low heat. Add brown sugar, orange juice, vanilla, salt, orange zest and pepper, stirring until combined.
Heat, but do not allow to boil. Remove from heat and brush sauce evenly over potato slices.
Broil 6 inches from heat until golden, about 6 or 7 minutes. Sprinkle with pecans.
Makes 6 servings.
We take no responsibility for errors or omissions. All efforts have been made to assure that every recipe is complete and we hope you enjoy preparing these for your family.