When we purchased our five acre mini-farm more than 25 years ago we were a young couple, married only four years with dreams of everything our property could provide. We had outbuildings, an animal barn, our own woods, clearings for pasture, a quarter mile lane, and wide open spaces for gardening.
In the early years we raised a calf and a hog for butchering. We had a cat, and soon we got a dog. Then over the years our family grew, our old farmhouse became home for four and our two stall animal barn became home to three pygmy goats, a Palomino pony, a boarded horse, more cats, more kittens, and the occasional curious raccoon and waddling possum.
It was obvious a push mower would no longer make the cut and our first riding mower was purchased. That first winter was all we needed to realize a snowplow for our pickup truck was going to be a necessity. Many years later, a generator would be the next winter essential.
Our friends have come to hunt squirrel and rabbit. We hunt deer and our freezer fills up every season. Mushroom hunting is a spring pastime we never neglect. We gather black walnuts and pick into their shells. My oven has baked apples in crusts and under crisps.
Many of our plans were realized but have come and gone; our barn now is home to cats and passing though critters. The stalls store furniture and other auction finds. The doghouse in the lean-to is vacant; we have a house dog. Our mowed yard is much bigger because there is no longer a fenced in pasture and greater the yard size because over the years our garden has dwindled down to nothing.
In the beginning, as all stories go, big was the best way to go and our garden was no exception. We planted rows and rows of sweet corn, we planted a large tomato garden of many varieties, we planted an assortment of peppers; we tried green beans, carrots, onions, and cucumbers (which we sold to a restaurant in town). We added pumpkins, watermelons, and even wired up sweet peas a couple springs. Needless to say my flower beds bloomed brightly as well.
But, and as most stories go, there is always a but, times change, children grow up, and gardening fun is replaced with other activities. And so our garden, big in the beginning and impressive to many, us included, began to shrink in size. It was easier to get fresh picked sweet corn from our many Amish neighbors. And then we realized we could buy onions, cucumbers, zucchini, and green beans from their stands as well. All that was left in our little garden were eight to 10 tomato plants. But this is the first year of no garden. Our Amish neighbors grow tomatoes, too. Heres giving thanks to our gardening neighbors.
Garden vegetables are best served when picked, prepared and passed around the dinner table the very same day. Send your recipes for the best pickings to: Country Cupboard, 5973 Blachleyville Road, Wooster 44691. Emails are always welcome at thewritecook@sssnet.com.
Moist Chocolate Cake (Ida Yoder, Ashland)
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
2 cups brown sugar
3/4 cup cocoa
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 eggs
1 teaspoon vanilla
Mix dry ingredients in bowl; add oil, coffee and milk. Stir; add eggs and vanilla last. Mix well. Bake at 350 degrees for 30 to 40 minutes or until done.
Iced Tea (Aaron Yoder, Ashland)
1 gallon water
4 cups tea leaves from garden
1 cup white sugar, more or less to suit taste
Bring water to a boil. Add tea leaves and sugar all at once. Simmer for 5 minutes. Let stand for 15 minutes and remove tea leaves. Refrigerate until ready to drink. Good on a warm day.
Cherry Coffee Cake (Aden Yoder, Ashland)
1 cup butter
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 cups flour
1 can cherry pie filling or your favorite pie filling
Glaze:
1 1/2 cups powdered sugar
2 tablespoons butter, melted
Milk until desired consistency
Cream butter and sugar. Add eggs one at a time. Beat well after each one. Add vanilla. Sift baking powder, salt and flour. Spread 2/3 of dough in a large greased jelly roll pan. Cover with cherry pie filling and spoon remaining dough on top. Bake 30 to 40 minutes at 350 degrees. Drizzle with glaze.
Vegetable Pizza (Rosa R. Yoder, Ashland)
Crust:
2 cups flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
3/4 cup milk
Filling:
16 ounces cream cheese
1 1/2 cups sour cream or salad dressing
2 tablespoons ranch dressing
1 cup whipped cream
Mix crust ingredients; pat down in a greased cookie sheet. Bake at 475 degrees for 10 minutes; cool. Spread the filling over the crust. Top with diced vegetables such as broccoli, shredded lettuce, cauliflower, onion, celery, cucumbers, peppers, tomatoes and carrots. Sprinkle grated cheese on top. Cut into squares.
French Toast (Anna Yoder, Ashland)
2 eggs
3/4 cup milk
Pinch of salt
Sprinkle of cinnamon, optional
Bread slices
Melted butter
Beat first 4 ingredients together. Dip slices of bread in mixture. Fry in butter until golden brown. Serve with pancake syrup.
Chocolate Mocha Pie (Harvey Yoder, Ashland)
1 tablespoon clear gelatin
1/4 cup water
1 tablespoon cocoa
1/8 teaspoon salt
1 1/4 cups milk
3/4 cup sugar
1 teaspoon instant coffee
Soak the gelatin in water. Combine the cocoa, salt, milk, sugar and coffee in a saucepan. Bring to a boil, stirring constantly. Remove from heat and add gelatin. Cool until starting to thicken; turn into baked pie crust or graham cracker or cookie crust. Refrigerate until ready to serve.
Best Zucchini Bars (Sarah Yoder, Ashland)
1 cup white sugar
1 cup vegetable oil
3 eggs
2 cups flour
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons baking soda
1/4 teaspoon baking powder
1 teaspoon vanilla
2 cups shredded zucchini
1 small carrot shredded
3/4 cup oatmeal
1 cup chopped nuts, optional
Mix together sugar, oil and eggs. Beat in flour, cinnamon, salt, baking soda, baking powder and vanilla. Beat for 1 to 2 minutes or until well mixed. Fold in zucchini, carrots and oatmeal. Add nuts and mix well. Bake in 15-by-10-by-1 inch pan. Bake at 350 degrees for 15 to 20 minutes. Cool bars and frost.
Frosting:
1/4 cup butter, softened
1/4 teaspoon almond extract
2 teaspoons vanilla
2 1/2 cups powdered sugar
3 ounces cream cheese, softened
Combine ingredients in bowl; stir until smooth and creamy. Frost bars.
Deluxe Chocolate Marshmallow Bars (Ella Yoder, Ashland)
3/4 cup butter or margarine, softened
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 1/3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons baking cocoa
1/2 cup chopped nuts, optional
4 cups miniature marshmallows
Topping:
1 1/3 cups (8 ounces) chocolate chips
3 tablespoons butter or margarine
1 cup peanut butter
2 cups crisp rice cereal
Mix butter and sugar until creamed. Add eggs. Add vanilla, salt, flour, cocoa, baking powder and nuts; mix well. Spread in greased 9-by-13 inch pan. Bake at 350 degrees for 15 to 20 minutes. Remove from oven; sprinkle marshmallows over top. Bake 3 minutes longer; cool. In small saucepan melt chocolate chips; stir in peanut butter and butter; add krispies. Spread on cooled bars. Refrigerate until chocolate is set.
Barbecue Pork Chops
8 pork chops
1 cup (or more) barbecue or sweet and sour sauce
Brush each pork chop generously with sauce, then place in slow cooker. Cover. Cook on low 7 to 8 hours.
