October marks the end of the harvesting season for many gardeners. Well, our readers are not about to let those delectable veggies go to waste. Here are what three of our readers do with their garden bounty.
Our first recipe comes from Chris Schaefer. When it comes time to dig up those spuds, he's waiting with some fresh dill and more!
Cut potatoes into larger than bite-sized chucks. Boil until pierceable by a fork.
In a medium mixing bowl, add sour cream, salad dressing, mustard, and spices. Blend well. Slowly add vinegar while CONSTANTLY stirring.
Dump potatoes into a colander and allow to cool for a few moments. When cooled, add potatoes to bowl with dressing. Stir well with wooden spoon. Avoid mashing the potatoes.
The trick is to use FRESH dill and to chop just prior to use. Bon apetit!
Yields: 4-5 servings
Preparation Time: 5 minutes for dressing; 10 minutes (or so) for potatoes
Our second garden idea comes from Laura Sweeny. Here's her solution for what to do with all that zucchini:
"When my friends and I find ourselves with too many zucchinis on our hands, we get together and have a zucchini party. We make zucchini bread, zucchini cake and whatever else we have on a recipe card. Cooking together makes the work fun and the coffee pot's always full! Not exactly puttin' on the ritz, but it works for us!"
Frank Catz finishes up this month's Readers' Corner with a recipe that uses zucchini to make pineapple. Sound impossible? Check this out:
Canned Zucchini - Pineapple
4 quarts zucchini -- peeled, cored, cubed
3 cups sugar
1 1/2 cups lemon juice
48 ounces unsweetened pineapple juice
Combine all ingredients. Simmer 20 minutes. Divide cubes in jars and add juice to cover. Boil in boiling water bath for 20 minutes.
Yields: 4 quarts
Preparation Time: 50 minutes
We're still looking for party ideas from you. If you have a great idea that you'd like to share, here's your chance. Post below.
Well, there you have it. If you've got another idea that you want to share with us, click on one of the buttons below and share away! Who knows...you might be gracing the pages of Seasoned Cooking too!
Our first recipe comes from Chris Schaefer. When it comes time to dig up those spuds, he's waiting with some fresh dill and more!