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.