Readers Share Their Favorite Garden Harvest Recipes


The use of the bountiful fall harvest from our gardens was the topic of a recent competition in this column.

Our readers responded with a wonderful variety of their favorite fall recipes.

Of all the receipts received, The recipe for lasagna from Tara Millar’s garden has been selected. Millar will receive a copy of Cooking with Cherrys from the Prairies, published by the Fruit Program in the Department of Plant Sciences at the University of Saskatchewan.

In addition to this cookbook, Manitoba Canola Growers provides a copy of the Share More Meals Together (2021) and Eat More Meals Together (2020) cookbooks. A thank you to Bob Bors ([email protected]) at the University of Saskatchewan and Manitoba Canola Growers ([email protected]) for donating these cookbooks and a thank you to our readers who submitted recipes – they were all wonderful.

Garden lasagna

Presented by Tara Millar from Morden, Man.

Tara said it was her “favorite way to use a bunch of produce in the fall and the amounts are very flexible depending on what you have.”

Homemade pasta sauce and zucchini noodles could replace store-bought sauce and pasta. She said, “We pile them up, freeze them and enjoy them all winter long.”

Yield: six 9 x 12 rotisseries.

  • 2-3 boxes of lasagna noodles
  • 10 lb ground beef 5 kg
  • Garlic
  • onion salt
  • Oregano
  • basil
  • italian seasoning
  • 1 medium zucchini
  • 2 large onions
  • 1-2 peppers
  • 2 pounds. carrots 2kg
  • large amounts of garlic
  • 1-5 package. raw mushrooms
  • whatever other veg you have that looks good to add
  • 10 – 23 ounces. 10 cans of Hunt’s Pasta Sauce – 680 mL
  • Swiss chard or beet leaves
  • 5 – 750 ml cottage cheese 5 – 750 ml
  • Mozzarella cheese, grated
  • Parmesan cheese

Editor’s Note: Spinach could be used in place of Swiss chard or beet leaves and ricotta in place of cottage cheese.

Cook the lasagna noodles as directed on the package.

Fry the ground beef with generous amounts of garlic, onion salt, oregano, basil and Italian seasoning. Drain the fat and set aside.

Chop and cook all the vegetables together. Add meat and pasta sauce and mix, set aside.

Chop the Swiss chard or beet leaves, cook in a large saucepan, drain and let cool slightly. Stir into cottage cheese and set aside.

To assemble:

  • A skiff of meat sauce
  • A layer of noodles
  • A layer of meat sauce
  • A layer of noodles
  • A layer of cottage cheese mixture
  • A layer of noodles
  • A layer of meat sauce
  • A layer of grated cheese

To cook unfrozen lasagna, cover with foil and bake at 350 F (180 C) for 1 to 1 1/2 hours. Uncover the last half hour to brown the cheese.

To cook frozen, cover with foil and bake at 350 F (180 C) for 3 hours to 3 1/2 hours. Find out for the last half hour.

Savory and sweet wheat salads

Nettie Carut of Weirdale, Saskatchewan submitted these wheat recipes. She began her letter with “What better harvest recipe could you have than a wheat dish served as a salty salad or a sweet dessert?”

Salted wheat salad and sweet wheat dessert

  • 1 1/2 tsp. wheat grains 310 ml
  • 3 ch. water 750 ml
  • 8 ounces cream cheese, room temperature 225 g
  • 2 tbsp. lemon juice 30 ml

Soak the wheat for six hours or overnight in water.

Cook gently for one to two hours. Do not boil hard. Drain and rinse the wheat kernels.

Add the softened cream cheese and lemon juice and toss gently with the wheat.

For a tasty wheat salad

To the mixture of cooked wheat, cream cheese and lemon juice, add:

  • 1/2 tsp. mayonnaise or caesar dressing 125 mL
  • 1/2 tsp. onion, chopped 125 ml
  • 1/2 tsp. red pepper, chopped 125 ml
  • 1/2 tsp. green pepper, chopped 125 ml
  • 1/2 tsp. celery, chopped 125 ml
  • 1 ch. cherry tomatoes, halved 250 ml

Garnish with carrot slices or radish slices. Refrigerate and serve.

For the sweet wheat dessert

To the mixture of cooked wheat, cream cheese and lemon juice, add:

  • 1 packet instant vanilla pudding 153 g
  • 1 large Cool Whip 1 L jar

Prepare the vanilla pudding as directed on the package, then stir it and the Cool Whip into the wheat mixture.

Garnish with fresh fruits like strawberries, kiwi or red grapes.

Tomato compote, pasta, shrimp appetizer

Violet Lantz of Paradise Hill, Sask. Shared her tomato, pasta and shrimp stew.

She said, “It’s absolutely delicious and looks awesome served in glass bowls.”

Yield: Four servings.

Use fresh produce from the garden

  • 1/4 medium onion
  • 1/2 clove of elephant garlic, chopped
  • 1/4 tsp. celery, chopped with a few leaves 60 ml
  • 2 tbsp. salted butter 30 ml
  • 1 1/2 tsp. tomatoes, peeled and chopped 310 mL
  • 1 tbsp. lemon juice 15 ml
  • 1 tbsp. parsley, chopped 15 ml
  • 2 ch. hot cooked and drained pasta 500 ml
  • 16 shrimps
  • grated cheddar cheese

Sauté the onion, garlic and celery in a tablespoon of salted butter, until slightly softened.

Place the tomatoes in a bowl of boiling water for a few seconds, remove them with a spoon and the skin of the tomatoes will slip off. Chop the tomatoes and add them to the mixture of onions, garlic and celery.

Add parsley. Simmer gently until thickened.

While the tomatoes are cooking, sauté 16 shrimp in the remaining butter, add the lemon juice.

Place half a cup of pasta in four dessert bowls, add tomato mixture, garnish each bowl with four shrimp.

Sprinkle with grated cheese.

Note: Elephant garlic is not true garlic, but a relative of leek. It has a very mild garlic flavor. The bulbs are huge, about the size of a small grapefruit with about six large cloves.

Cloves can be ordered online for planting, and bulbs can be sold in specialty markets.

In this recipe, substitute a small, regular garlic clove.

Grandma Gladys Beet Relish

Donna Okkema from Vermilion, Alta. Shared a beetroot relish recipe passed down from her grandmother Gladys (née Wilson), hence the name.

Okkema said she makes this flavor every year and that her family and neighbors enjoy it. She gives a number of pots each fall.

Donna said, “This relish keeps very well for at least a year and is a delicious accompaniment, especially with any type of cheese pasta dish.”

  • 9 ch. grated cooked beets 2.25 L
  • 2 ch. vinegar vinegar (at least 5% acetic acid) 500 ml
  • 2 ch. sugar (or less) 500 ml
  • 1 tbsp. table salt 15 ml
  • 1 / 2-1 ch. prepared fresh horseradish 125-250 mL

Editor’s Note: A purchased jar of prepared horseradish could be used in place of fresh horseradish.

Rub the beets with the skin, cut the beet stems to within two inches (five centimeters). Donna typically cooks the beets for 14 minutes in her pressure cooker. An alternative is to cook the beets in boiling water, until tender, about 35 to 45 minutes. Remove the beets from the water and let cool slightly, the skins slide off easily.

Use a cheese grater to grate beets or use a food processor grater attachment. Put the grated beets in a large saucepan and add the rest of the ingredients. Donna usually uses two cups full of sugar and a full cup of prepared horseradish.

To prepare the horseradish, dig up the roots, cut the tops and peel them with a very sharp carrot peeler. Cut it into inch-long pieces and put it in a blender with enough vinegar to allow it to chop, adding more vinegar as bits of horseradish are added to keep the mixture. homogeneous. Be careful not to put this mixture near your face as it is very potent.

Place nine clean 250 ml Mason jars on a wire rack in a pot of boiling water; cover the jars with water and heat to a boil (180 F / 82 C). Set the screw bands aside. Heat-sealing discs in hot, non-boiling water (180 F / 82 C). Keep jars and sealing discs warm until ready to use.

Cook the beet mixture over medium heat for about half an hour, stirring occasionally until well combined, thickened and bubbling.

Pour the relish into a hot jar up to 1/2 inch (1 cm) from the top of the jar (free space). Remove any air bubbles with a narrow rubber spatula or plastic knife and adjust the free space, if necessary, adding more relish.

Wipe the rim of the jar, removing any food residue. Center the heat seal lid on the rim of the clean jar. Screw the band until resistance is encountered, then increase the band until it is tight with your fingertips. Return the filled jar to the pot rack. Repeat for the remaining relish.

When the pot is full, make sure all jars are covered with at least an inch (2.5 cm) of water. Cover the pot and bring the water to a full boil before starting to count the processing time. At altitudes up to 1000 feet (305 meters), process and boil filled jars for 15 minutes. For altitudes of 1,000 to 3,000 feet (306 to 915 meters), perform 20 minutes and for elevations of 3,000 to 6,000 feet (915 to 1,830 meters), perform 25 minutes.

When the processing time is over, remove the pot lid, wait five minutes, then remove the jars without tilting them and place them upright on a protected work surface. This short standing time allows the pressure inside the jars to stabilize and reduces the likelihood of fluid loss when the jars are moved. Cool upright, undisturbed 24 hours. Do not tighten the clamps.

After cooling, check the seals of the jars. Sealed lids curl downward and will not move when squeezed. Remove the screw bands, wipe and dry the bands and jars, replace the screw bands loosely on the jars. Label and store the jars in a cool, dark place.

Editor’s Note: Canning instructions are from

Betty Ann Deobald is a home economist from Rosetown, Saskatchewan and a member of Team Resources. Contact: [email protected]

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