Garden Vegetables Recipe
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Ingredients: |
Ingredients: Mum and Dad's garden was huge, and grew voraciously! Not including the raspberry patch and the rhubarb patch, it was over an acre in size. Potatoes, as well, were grown by the acre. My favourite garden vegetables, as a child were peas, carrots, and beets, so I have included the recipes here.
Butter sauce (See recipe for Butter Sauce)
Freshly picked garden peas
Freshly picked carrots
Freshly picked beets
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Directions: |
Directions:Fresh Peas from the Garden
1. Send the children out to the garden to pick a 5 gallon pail full of fresh peas.
2. Send the children outside to shell the peas. Be sure to give them a large stew pot for the freshly shelled peas.
3. When the stew pot is full, rinse the peas in water.
4. Fill the pot with water, just about 1 " above the level of the peas in the pot.
5. Add at least 1 tsp. salt.
6. Boil until just tender.
7. Drain the peas, and place in a large serving bowl.
8. Serve with butter sauce.
Baby Carrots with Butter Sauce
1. Early in the growing season, pick 2 gallon pails full of carrots from the garden.
2. Wash the carrots. It is best to do this out of doors, so the muddy water can be poured into the flower garden, rather than into the sink.
3. Chop off the carrot greens.
4. Boil in salted water until fork tender.
5. Drain, and serve with butter sauce.
Fresh Beets from the Garden.
1. Rinse beets. Again, it is best to do this out of doors.
2. Boil beets in salted water until fork tender.
3. Peel the skin off the beets. Once cooked, the skin rubs off easily.
4. Rinse beets in cold water.
5. Cut the beets into slices, then fry in butter, until warmed.
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Personal
Notes: |
Personal
Notes: The quantities for these recipes may seem to be large. That is because Mum prepared meals for not just her family, but for several hardworking hired men, three times a day. Not many of us prepare meals that large on a daily basis, so you will need to adjust your quantities, accordingly.
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