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What Happened To All Those Veggies?

By Staff | Sep 16, 2009

Last week I wrote about going to the veggie auction and all the wonderful vegetables I brought. All had been grown in Amish county.

The following morning I got up at my usual early hour. The first mission at my house is to get the coffee started. That, of course, required going into the kitchen. All over the floor were the veggies still in their boxes from the auction. It was then that it hit me, “What have I done?” To my horror, I swear those vegetables had multiplied. Either that or I had really gone overboard on my buying. I knew there was no way they could be used at my house. I almost forgot about the coffee making, but then I knew I could not figure this problem out, without coffee. At 5 a.m. I am standing in my own kitchen horrified at sight before me.

I managed to get the coffee started by stepping over all those boxes of vegetables.

In a few minutes the coffee was ready. None too soon, I might add. I felt a case of the vapors coming on. I poured myself a large cup, hurriedly left the kitchen with it to my recliner to figure out this big problem. I even turned the kitchen light out, thinking maybe it would go away.

A brilliant idea came to me while having my coffee. I could take them all to Columbus to my niece, Lynn Cole’s house. She loves to cook. Soon after a quick phone call we were on our way.

There were so many vegetables not only was the trunk of the car full, so was the back seat of the car.

Upon arriving at Lynn’s house I took her immediately to the car, popped the trunk. The look on her face was priceless. It was first disbelief, then she said something like, “What have you done now?”

The wide variety of vegetables was all carried into her kitchen. Lynn is such a trooper, she said smiling, “Oh well, we’ll figure out something.”

For the next three days and evenings, Lynn and her friend Mary seldom left the kitchen. The process looked like a canning and cooking factory.

Lynn had a general idea of what she wanted to do with all those veggies, until she looked at the two pecks of green and yellow zucchini squash.

I mentioned causally that I had eaten some zucchini pickles at Joe and Lou Rabel’s house.

Lynn then found the following recipe. So back to work she and Mary went making the pickles.

When tasting time arrived, we were shocked to discover the pickles were wonderful.

I extended my stay an addition day so I could bring home some of the pickles. Not only pickles, but eggplant parmesan, green beans with new potatoes, and I have no idea what else.

Not only did the vegetables go to good use, I had a wonderful time with my niece.

Just in case you still have some zucchini, green or yellow, you could try to following recipe.

Zucchini Pickles

1 quart Heinz distilled white vinegar

2 cups granulated sugar

1/4 cup salt

2 teaspoons celery seed

2 teaspoons ground turmeric

1 teaspoon dry mustard

5 lb. (5-6 inch) zucchini, unpeeled, cut into 1/4-inch slices

1 qt. thinly sliced onions (4-5 medium)

Combine first six ingredients in saucepan; bring to a boil.

Pour over zucchini and onions; let stand one hour, stirring

occasionally.

In saucepan, bring mixture to a boil, and then simmer three minutes.

Continue simmering while quickly packing one clean, hot jar at a time. Fill to within one-half inch of top making sure vinegar solution covers vegetables. Cap each jar at once.

Process five minutes in boiling-water bath.

Makes six to seven pints.

What Happened To All Those Veggies?

By Staff | Sep 16, 2009

Last week I wrote about going to the veggie auction and all the wonderful vegetables I brought. All had been grown in Amish county.

The following morning I got up at my usual early hour. The first mission at my house is to get the coffee started. That, of course, required going into the kitchen. All over the floor were the veggies still in their boxes from the auction. It was then that it hit me, “What have I done?” To my horror, I swear those vegetables had multiplied. Either that or I had really gone overboard on my buying. I knew there was no way they could be used at my house. I almost forgot about the coffee making, but then I knew I could not figure this problem out, without coffee. At 5 a.m. I am standing in my own kitchen horrified at sight before me.

I managed to get the coffee started by stepping over all those boxes of vegetables.

In a few minutes the coffee was ready. None too soon, I might add. I felt a case of the vapors coming on. I poured myself a large cup, hurriedly left the kitchen with it to my recliner to figure out this big problem. I even turned the kitchen light out, thinking maybe it would go away.

A brilliant idea came to me while having my coffee. I could take them all to Columbus to my niece, Lynn Cole’s house. She loves to cook. Soon after a quick phone call we were on our way.

There were so many vegetables not only was the trunk of the car full, so was the back seat of the car.

Upon arriving at Lynn’s house I took her immediately to the car, popped the trunk. The look on her face was priceless. It was first disbelief, then she said something like, “What have you done now?”

The wide variety of vegetables was all carried into her kitchen. Lynn is such a trooper, she said smiling, “Oh well, we’ll figure out something.”

For the next three days and evenings, Lynn and her friend Mary seldom left the kitchen. The process looked like a canning and cooking factory.

Lynn had a general idea of what she wanted to do with all those veggies, until she looked at the two pecks of green and yellow zucchini squash.

I mentioned causally that I had eaten some zucchini pickles at Joe and Lou Rabel’s house.

Lynn then found the following recipe. So back to work she and Mary went making the pickles.

When tasting time arrived, we were shocked to discover the pickles were wonderful.

I extended my stay an addition day so I could bring home some of the pickles. Not only pickles, but eggplant parmesan, green beans with new potatoes, and I have no idea what else.

Not only did the vegetables go to good use, I had a wonderful time with my niece.

Just in case you still have some zucchini, green or yellow, you could try to following recipe.

Zucchini Pickles

1 quart Heinz distilled white vinegar

2 cups granulated sugar

1/4 cup salt

2 teaspoons celery seed

2 teaspoons ground turmeric

1 teaspoon dry mustard

5 lb. (5-6 inch) zucchini, unpeeled, cut into 1/4-inch slices

1 qt. thinly sliced onions (4-5 medium)

Combine first six ingredients in saucepan; bring to a boil.

Pour over zucchini and onions; let stand one hour, stirring

occasionally.

In saucepan, bring mixture to a boil, and then simmer three minutes.

Continue simmering while quickly packing one clean, hot jar at a time. Fill to within one-half inch of top making sure vinegar solution covers vegetables. Cap each jar at once.

Process five minutes in boiling-water bath.

Makes six to seven pints.