Greensburg Daily News, Greensburg, IN

July 31, 2013

A busy time for gardeners

By Alice Woodhull
Daily News

---- — The county fair is in the history book, the Indiana State Fair begins this week, school starts this week, the rains keep coming, and the garden continues to produce.

Yes, this is another busy time of the year – but when aren’t they busy days?

Don’t forget to get your reservations made for our Madison District fall meeting. It will be August 22 at Camp Pyoca in Jackson County. This will be like going home for me, as I grew up just a few miles from there. You may send your reservation to Paulette Duerstock. Her address is in your yearbook.

I was going to remind you of the August Council Meeting, but then I remembered that we are only having two meetings this year. Cancel that thought if you were thinking like me.

I have decided that this week is my week to get caught up on my canning. There are cucumbers, beans, corn, and the list goes on. The rain sure helps them continue to produce.

I will give you some recipes to help you use all of the good things growing in your garden:


1 peck tomatoes

4 large onions, chopped

1 bunch celery, chopped

1/4 cup sugar

1/4 cup salt, or to taste

1/2 teaspoon pepper, optional

2 large green peppers, chopped

Cook all tomatoes, except tomatoes with skins; run through food processor. Cook tomatoes with skins on and run through colander. Combine together. Add sugar, salt, and pepper. Bring to boiling. Place in sterilized jars. Process 30 minutes in boiling water bath. Excellent winter time juice. (I imagine this is similar to V8. I haven’t tried it, but I am going to.)


3/4 cup cornstarch

1/4 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup water

1 egg

Combine dry ingredients. Stir in water and egg, slightly beaten. Dip vegetables. Heat oil to 375 degrees.


1 large onion, chopped

2 zucchinis (about 1 lb.) sliced

1 green pepper, chopped

1 large tomato, chopped

Bacon fat or shortening

Have vegetables prepared before beginning to stir fry as stir-fry cooking goes fast. Stir-fry onion in shortening until clear, not brown. Add zucchini; cook until clear. Add green pepper. Add tomato and heat through.


2 small yellow squash (best when 6 inches or less)

1 medium zucchini (best when 8 - 12 inches)

1 small cucumber (6 inches or less)

1/4 green pepper

1/2 teaspoon crushed garlic

1 1/2 tablespoons oil

Dill seeds from 1 fresh dill flower (or 1 teaspoon dried dill)

1/4 teaspoon oregano

1/4 teaspoon thyme

1/4 teaspoon pepper

1/2 teaspoon salt

1 or 2 handfuls of fine cornmeal.

Combine oil and garlic in heated skillet. Add vegetables and herbs. Cook until just tender. Add cornmeal and allow to heat through before serving.