Yes, we are here!

At MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-234-3368 or by email. Stay safe!


Vegetable Garden Recipes

You've grown a bountiful harvest in your vegetable garden, now it's time to cook some delicious recipes that use your bounty.

| August/September 1995

  • 151-054-01-pix1
    Put your vegetable bounty to good use in these delicious recipes.
    PHOTOS: MOTHER EARTH NEWS STAFF
  • 151-054-01-pix4
    Beet-Carrot Slaw is a nice change from traditional coleslaw.
    MOTHER EARTH NEWS STAFF
  • 151-054-01-pix2
    Kale Salad is full of flavor, and super-healthy to boot.
    MOTHER EARTH NEWS STAFF
  • 151-054-01-pix3
    Squash pumpkins will keep for a few months in a cool place until you have time for pumpkin bread.
    MOTHER EARTH NEWS STAFF

  • 151-054-01-pix1
  • 151-054-01-pix4
  • 151-054-01-pix2
  • 151-054-01-pix3

Oh happy day, it's harvest time again. For those of us who planted a garden, we're up to our ears in root vegetables, squash, leeks, tomatoes, greens, and whatever else decided to pop up. If you don't have a garden, maybe your back porch is full of bushel baskets from the nearest stand, just waiting for your undivided attention. With all that picking, canning, freezing, and eating on the agenda, no one has time for fancy cooking. We've tried to help you ease into the harvest season gracefully with some easy favorites that you may not have tried before. And if you still have some leftover produce, don't panic, just bless the neighbors.

Greens

Greens have mainly been appreciated in Southern-style cuisine, but are gaining popularity everywhere.. They're rich in chlorophyll, which is what makes the leaves dark green and full of vitamin A and C, especially when eaten raw. If you're cutting back on dairy products and are concerned about your calcium intake, then greens are the solution without the cholesterol.

Cooking Greens

The Southern method is to boil them for about 30 minutes, drain, and then saute in bacon fat. Since we want to preserve nutrients and lower the fat, stir-frying is the best way to cook them. Stir the chopped greens in a hot skillet with olive oil, garlic, and hot pepper for a few minutes until wilted. The greens should be bright green, and a bit chewy.

Kale Salad

Kale salad has loads of flavor, and holds up better than spinach
when tossed with a hot dressing



Remember when we used to eat spinach salad with bacon dressing? Delicious, but too high in fat by today's standards and too soggy by the time the dressing soaked in. Since kale is one of the most nutritious greens, I prefer to make a kale salad, which has loads of flavor and holds up better than spinach when tossed with a hot dressing.

4 cups chopped kale leaves, packed down (chopoff the stems & cut across the leaf, cutting one-half-inch strips)
4 tablespoons lemon juice
2 teaspoons Dijon mustard
1/8 teaspoon cayenne pepper
1/2 teaspoon sugar
2 tablespoons olive oil
1 small red pepper (or use 1 red & 1 yellow pepper) cut into thin strips
1 small red onion, halved and thinly sliced
3 large cloves garlic, minced
2 teaspoons balsamic vinegar or red wine vinegar
salt, pepper to taste
 



Subscribe Today - Pay Now & Save 64% Off the Cover Price

50 Years of Money-Saving Tips!

Mother Earth NewsAt MOTHER EARTH NEWS for 50 years and counting, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).


Facebook Pinterest Instagram YouTube Twitter flipboard

Free Product Information Classifieds Newsletters


click me