Gardening proves fruitful

BY GRACE WHITTENgwhitten@svnmail.com815-589-2877

We are still in the garden this week, harvesting all those summer fruits and vegetables. The green onions are at their peak, the spinach and leaf lettuce are thinning out, the asparagus is all but gone. But the rhubarb is going strong and there are still berries to be gathered. The peppers are ready to be picked and the cukes need to be made into pickles.

The green beans and tomatoes are knocking at the door.

Summer is moving by too quickly and before you know it, fall will be here with its abundance of crops. That may be the favorites around here - squash, any kind, and corn-on-the-cob boiling in the pot or roasting on the grill.

We will try to keep you supplied with plenty of recipes and new ideas and we hope our readers will continue to share with each other.

I will be running the old standbys and searching for some new and different ways of preparing our bounty.

So if you have some new way to prepare corn or a recipe handed down in your family, just open up the e-mail or grab the telephone or an envelope and let us know. Contact information is below.

I will be visiting the Sterling Farmers Market 4-7 p.m. today, so come on down and say "Hi!"

Fruit-filled raspberry ring

This is one of the most beautiful summer dishes I have ever made. Refreshing ambrosia-like fruit mixture surrounded by a cool ruby-red ring of raspberry Jell-O and raspberry sherbet.

Yield: 14-16 servings.

Prep time: 10 minutes + chilling

2 packages (6 ounces each) raspberry gelatin

4 cups boiling water

1 quart raspberry sherbet

1 can (14 ounces) pineapple tidbits, drained

1 can (11 ounces) mandarin oranges, drained

1 cup flaked coconut

1 cup miniature marshmallows

1 cup (8 ounces) sour cream

In a bowl, dissolve gelatin in boiling water. Stir in sherbet until melted. Pour into an 8-cup ring mold coated with cooking spray. Chill overnight or until firm.

In a bowl, combine the pineapple, oranges, coconut, marshmallows and sour cream. Cover and chill. To serve, unmold gelatin onto a serving plate. Spoon fruit mixture into center of ring.

Greek salad

An authentic Greek salad. Try tucking the leftovers in a pita pocket the next day.

Total time: 30 Minutes

Yields 4 servings

Ingredients:

An authentic Greek salad. Try tucking the leftovers in a pita pocket the next day.

1 cucumber, peeled and diced

2 pints grape tomatoes, halved

1 (4 ounce) container crumbled feta cheese

1 (4 ounce) jar capers, drained

1 red onion, cut thin and separated into rings

Greek salad dressing, see below

1/2 cup Greek olives, drained

Keep all of the ingredients separate until ready to serve so the onion doesn't overpower everything. To prepare the salad, toss the cucumber, tomatoes, feta cheese, capers, onion and salad dressing together in a large bowl until evenly coated. Sprinkle with the Greek olives to serve.

Greek salad dressing

Total time: 10 minutes

Yield: 4 servings

3 tablespoons and 1/2 teaspoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon pepper

1/2 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon Dijon-style mustard

1/4 cup and 1 teaspoon red wine vinegar

In a small container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

California cole slaw

A sweet summer slaw filled with fresh vegetables, fresh and crunchy. Even better the next day.

Total time: 20 minutes

Yield: 6 servings

Ingredients:

1 small head cabbage, shredded

1 small white onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 small carrot, shredded

2 stalks celery, chopped

1/2 cup cider vinegar

3 tablespoons white sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground

black pepper

1/2 cup vegetable oil

In a large salad bowl, place cabbage, onion, green bell pepper, red bell pepper, carrot, and carrot. Combine the vinegar, sugar, salt, pepper, and vegetable oil and mix with the vegetables. Toss until the vegetables are fully coated with the marinade.

Tomato and strawberry salad

This salad has a great combination of sweet and sour. Good with chicken.

Total time: 25 minutes

Yield: 6 servings

1 teaspoon honey mustard

2 tablespoons balsamic vinegar

1/4 cup olive oil

10 ounces fresh spinach or leaf lettuce or a mix of both

greens

1 pint grape tomatoes, halved

1 pint strawberries, sliced

1/2 cup candied walnuts

1 (4 ounce) container crumbled feta cheese

3 sprigs fresh dill

Whisk the honey mustard and balsamic vinegar together in a small bowl until combined. Drizzle in the olive oil while whisking to make the dressing; set aside.

Place the greens, tomatoes, strawberries, walnuts, and feta cheese into a large salad bowl. Tear off the dill fronds and add to the salad. Toss gently to mix, then pour on the dressing, and toss to coat.

Dill potato salad

Prep time: 15 Minutes

Cook time: 15 Minutes

Cooling time: 2 hours

Yield: 12 servings

3 pounds new red potatoes, unpeeled

1 cup mayonnaise

3/4 cup sour cream

2 tablespoons dried dill weed

4 green onions, chopped

Salt and ground black pepper to taste.

Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then turn heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain, cool in an ice water bath until cold, about 5 minutes. Leaving skins on, cut into bite-size pieces, and place in a large mixing bowl.

Combine mayonnaise, sour cream, dill weed, and green onions in a bowl and stir until blended. Season with salt and pepper to taste. Pour mayo mixture over potatoes and toss to coat evenly. Adjust seasoning if necessary. Cover and refrigerate at least 2 hours, or overnight.

Roquefort pear salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 6 servings

1/4 cup white sugar

1/2 cup pecans

1/3 cup olive oil

3 tablespoons red wine vinegar

1 1/2 teaspoons white sugar

1 1/2 teaspoons prepared mustard

1 clove garlic, chopped

1/2 teaspoon salt

Fresh ground black pepper to taste

Fresh leaf lettuce, torn into bite-size pieces

3 fresh pears, peeled and chopped

5 ounces Roquefort cheese, crumbled

1 avocado, peeled and diced

1/2 cup thinly sliced green onions

TOPPING:

In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.

DRESSING:

Blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.

SALAD:

v In a large serving bowl, layer lettuce, pears, cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Strawberries and Feta

Total Time: 15 Minutes

Yield: 10 servings

Ingredients:

1 cup slivered almonds

2 cloves garlic, minced

1 teaspoon honey

1 teaspoon Dijon mustard

1/4 cup raspberry vinegar

2 tablespoons balsamic vinegar

2 tablespoons brown sugar

1 cup vegetable oil

Leaf lettuce, torn

1 pint fresh strawberries, sliced

1 cup crumbled feta cheese

Directions:

In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.

In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.

In a large bowl, toss together the toasted almonds, lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

Cornbread Salad

Sent in by "A Southerner"

Prep time: 20 minutes

Cook time: 20 minutes

Chill: 2 hours

Yield time: 12 servings

This is a layered salad that is fun to make and pretty served in a glass bowl. Try it in a trifle dish. Lots of cornbread, corn, beans, green peppers, spring onions, and crumbled bacon. All layered with a creamy herbed dressing.

1 (16 ounce) package corn bread mix

10 slices bacon

1 package ranch dressing mix

1 1/2 cups sour cream

1 1/2 cups mayonnaise

2 (15 ounce) cans pinto beans, drained

3 tomatoes, chopped

1 cup chopped green bell pepper

1 cup chopped green onion

2 cups shredded cheddar cheese

2 (11 ounce) cans whole kernel corn, drained

Prepare corn bread according to package directions. Cool, crumble, and set aside.

Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

Whisk together the dressing mix, sour cream, and mayonnaise.

Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.

Tip of the week

Don't discard cookie or cereal crumbs. Use them to top pudding, gelatin and ice cream.

Unmolding Jell-O

The art of unmolding gelatin is easy to learn - it just takes a little practice. First, spray the mold with non-stick cooking spray before filling. Before unmolding gelatin, make certain gelatin is completely firm - it should not feel sticky on top and should not sag toward side if mold is tilted. If gelatin is firm, dip a small pointed knife in warm water and run tip of it around top edge of mold to loosen. Or moisten tips of fingers and gently pull gelatin from top edge of mold. When using disposable metal cans as molds, puncture bottoms - this makes it easier to unmold the gelatin because it eliminates any vacuum in cans, which are usually deeper in relationship to top surface than other molds.

Moisten top of gelatin and a chilled plate - the moist surfaces make it easier to slide the gelatin into the center of the plate after it has been unmolded.

Dip mold in warm water - do not use hot water as it will melt the gelatin. (If oven-proof glass, china, or paper containers are used as molds, the water should be slightly warmer.) Working quickly, dip the mold just to the rim in the warm water - about 10 seconds. Lift from water, hold upright, and shake slightly to loosen the gelatin from mold. Invert moistened plate on mold. Always unmold gelatin on a chilled or cold plate or platter - a warm plate will melt the gelatin. Release easily, dip the mold in warm water again. If necessary, move gelatin to center of plate.