SIMPLY IN SEASON
From SIMPLY IN SEASON. Copyright 2005 by Herald Press, Scottdale, PA 15683. Used by permission.
FOUR FRUIT CRISP
1 1/2 Cups each of four fruits: raspberries, blueberries, blackberries, marionberries, boysenberries, huckleberries, saskatoons, mulberries, strawberies, sour cherries, peaches, apples
Mix together and pour into a 10-inch deep dish pie pan. Alternatively, the fruits can be cooked with 1/4 cup water, 1/4-/2 cup sugar (depending on the sweetnesss of the fruit) and 2 TB cornstarch to thicken before baking.
3/4 cup flour
Mix until crumbly. Evenly sprinkle topping over fruit. Bake in preheated oven at 375F until fruit bubbles and top is golden brown, about 30 minutes; may take longer if using frozen fruit.
GREEN BEAN SIDES
1 pound green beans (cut in 1-inch pieces)
Ham or bacon option:
CURRIED BEANS AND POTATOES
3 Tablespoons mustard oil or vegetable oil
Heat oil in medium frypan over medium-high heat. When hot, add mustard seeds. As soon as mustard seeds begin to pop, add garlic. Stir for a minute until garlic turns golden.
1/2 teaspoon ground turmeric
4 Cups green beans (whole or cut)
Add and stir until mixed. Salt to taste. Add small amounts
of water to keep from sticking and to allow it to steam. Cook
until potatoes are tender, stirring occasionally. When done, increase
heat to evaporate remaining liquid.
Yields 12-14 pints
12 pounds tomatoes, peeled and chopped
Puree in blender or food processor with tomatoes. If fresh herbs aren't available, use half or less of dried.) Put puree in large stainless steel soup pot.
1/3 cup sugar
Add to puree. Cook for 1 1/2-2 hours until very thick, stirring occasionally to keep from sticking. Ladle into hot sterilized pint jars to within 1/2 inch of top, seal with sterilized lids, and process full jars in boiling water bath for 35 minutes.
BASIC TOMATO SAUCE
"I use this for spaghetti sauce, pizza sauce, or any time I need a marinara-type sauce," says contributor Mary beth Lind. "I really like the added nutrition of the carrot."
Yields 3 pints
1 onion, chopped
Saute until soft in 2 TB olive oil
2 carrots, shredded
Add. Stir well.
6 cups plum tomatoes, peeled and chopped
Add and season to taste. Simmer 15 minutes. Remove bay leaf and serve or freeze. To can, ladle into hot sterilized pint jars to within 1/2 inch of top, add 1 TB lemon juice or vinegar per pint to assure acidity, seal with sterilized lids, and process full jars in boiling water bath for 35 minutes.
From Simply in Season. Copyright 2005