Memories can come at any time. But today as I have been out in the garden, memories invaded my thoughts. As I picked each buttery-colored wax bean, I thought of my mother.
Even when she lived with me at the age of 94, she helped me snip beans. Along with the beans, I brought in a fine bouquet of gladiolas to please her and to perk up the scenery in the house. Though her eyesight was blurred, she could still enjoy the colorful flowers and with a bowl in her lap, she kept snipping till the beans were all finished and ready for processing. That is a fond memory.
I also spent time amongst the cucumber vines today. We eat them fresh. I remember how my mother used to peel the cucumbers. Then before slicing them she scored the length of them with the tines of a fork. When sliced, the cucumber edges showed a lace-type look which enhanced their appearance.
I don’t know if they taste better that way, but they sure look special.
With the blessings of a garden, it is a busy time.
Cucumbers keep me especially occupied with pickling. But thankfully, since I canned a great deal of pickles last year, I still have a full shelf of them in the cellar. This year I am freezing dill flowers and drying dill weed for use in the future. I have no pickling to do, but cucumber salad is a delicacy I am enjoying this summer.
Our apple trees are producing this year. Sometimes early frosts cut the productivity, but not this year. Many apples have fallen to the ground, giving me the job of picking up the fruit.
To prevent the bugs, bees and hornets from gorging on the spoiled fruit, I snatch away apples early enough to process as pie or sauce. If they are too small, too green or bruised beyond my liking, I give them to the young chickens to peck away at. My grandsons have joined me in the pickup and have treated the chickens to an apple lunch.
Pears do this windfall exercise, too. They also keep me doing the “pick up” job. We often invite friends or family to join us in squeezing pear juice with our cider press.
Sweet corn has been harvested, frozen, eaten or shared with family.
The tomatoes are starting to get red. Soon I will be making canned tomatoes, juice and pasta sauce.
Zucchini keeps me looking for recipes in which I can delight in them.
The carrots and potatoes are still at rest in the ground awaiting their initiation into the ingathering of the harvest our Heavenly Father provides.
Winter squash, pumpkins and melons are lying in wait for the day when they will be mature enough to enhance our menus.
As we do our planting, weeding and harvesting out in the garden, I hope that we are creating fond memories that will stir in the minds and hearts of others who come after us.
Cheddar Zucchini Supreme
2 Tablespoons butter or margarine
6 cups thinly sliced fresh zucchini
Salt and pepper to taste
Dash garlic salt or garlic powder
1 (8 ounce) can tomato sauce
1 cup shredded cheddar cheese
In medium skillet, melt butter, then add next 5 ingredients. Heat for 10 minutes, stirring occasionally. Add half of the cheese, heating and stirring until cheese is melted. Pour into a greased 1 ½ quart casserole dish. Sprinkle on remaining cheese and bake 20 minutes at 350°. Makes 6 cheesy servings.
Recipe credit: Yvonne Philipp
Cucumber Salad
2 large cucumbers, (or up to 6-8 medium cucumbers)
1 sweet onion, (optional)
1 Tablespoon sea salt (or table salt, use less for less cucumbers)
1 ½ cup mayonnaise (You may use less, I do. If you do, it
will make a more liquid dressing.)
2 Tablespoons vinegar
1 Tablespoon white sugar
1 Teaspoon dried dill weed (Fresh dill is great, too.)
1 Teaspoon garlic powder
1 Teaspoon black pepper, ground
Recipe credit: unknown
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