No school buses on the roads this year to let us know the end of summer is coming — but the late summer garden harvest is our first indicator. Produce stands will be making their last stands with onions, potatoes, corn, cabbages, celery, eggplant, and peppers. Here are a few recipes to get rid of those produce stand veggies you bought at a discount.
Country Style Scrambled Eggs
You’ll need 8 bacon strips diced, 2 cups of diced red potatoes, 1/2 cup chopped onion, 1/2 cup of chopped green peppers, 8 large eggs, 1/4 cup of milk, 1 teaspoon of salt, 1/4 teaspoon of pepper and 1 cup of shredded cheese. In a 9-inch cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon. In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese; stir it in or let stand until melted then serve.
Country Vegetable Dinner
A “shore” favorite! Add to 4 to 5 cups of snapped green beans, 8 cups of water, 8 to 10 small red skinned potatoes, 1/2 head of cabbage cut into quarters, 6 to 8 peeled carrots, 1 can of your favorite canned corn drained, 2 small cans of vegetable broth, 2 cups of diced ham and 1/4 teaspoon of black pepper. Fill a 4 quart sauce pan with cool water. Add vegetable broth and the diced ham. Add the green beans to the water and let it cook for 45 minutes on boil. Bring to a simmer. Add the potatoes and carrots and let simmer another 10 minutes before adding the cabbage. When the cabbage is tender serve it with some homemade corn bread.
Corn and Potato Chowder
Ingredients: 1 tablespoon of butter, 1 medium onion chopped, 1 pound of red potatoes cubed, 1.5 cups of corn cut off the cob, 3 cups of chicken broth, 1 cup of half and half cream, 2 green onions, 1/2 teaspoon of salt, 1/4 teaspoon black pepper, 3 tablespoons of all purpose flour and 1 tablespoon of minced parsley. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender. In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.
Make sure to stop out and see all of your local produce stands as they will closing up soon for the season. When we meet again it be the onset of fall and a whole slew of new recipes will be coming your way.