Over a Cup: Using autumn vegetables
According to Saturday’s weather forecast, the Craig area was going to get frost. When I heard that, I hurried out to the garden and harvested the green beans and peppers. I figured the corn and cabbages would make it through this first frost, so I covered our tiny tomato crop, a few zucchini leaves and some peppers and called it good.
The next morning, I felt pretty smug, because I didn’t see any frost. Our thermometer read 34 degrees. We hurried off after chores to help my brother, Duane, work cows. However, when I did chores that evening, I noticed that lots of pumpkin and zucchini leaves were black. It was our first frost of the season, and I was glad I had harvested what I did.
Now, I have a refrigerator full of vegetables to cook. With that in mind, I went to my files in search of recipes that call for vegetables. That’s when I came across “winter squash medley,” a recipe sent in by Geraldine Coleman, of Craig. You may remember she is a frequent contributor to “Over a Cup of Coffee,” and she sent the squash recipe a year ago. Thanks again, Geraldine.
Winter squash medley
1 cup milk
1 can cream of celery soup
1 tablespoon garlic powder
1 tablespoon parsley
4 large carrots, peeled and cut into chunks
4 medium potatoes, peeled and cut into chunks
1 medium parsnip, peeled and cut into chunks
1 large winter squash, peeled, seeds removed, and cut into chunks
Preheat oven to 350 degrees. In a large bowl, combine the milk and cream of celery soup. Add the garlic powder, parsley, carrots, potatoes, parsnip and squash. Mix thoroughly, and pour into a large baking dish. Cover, and bake 45 minutes. Then, uncover and bake an additional 15 minutes. Refrigerate any leftovers. Serves 8.
Recipe courtesy of Geraldine Coleman, of Craig.
This week hundreds of teachers from across the United States and Canada are spending five days in Denver to shore up the concepts and importance of Advanced Placement classes in high school. Moffat County High School has been offering these College Board classes for the past five years, which students can begin taking in their freshman year.