Garden-to-Table Main Dishes Using Homegrown Vegetables

Directions:

Soak an average chicken in a solution of three tablespoons kosher salt to one-gallon water for an hour or so. Rinse and dry the chicken and place on a chicken setter containing half a can of white soda, ginger ale or seven up. Make a rub consisting of six tablespoons olive oil, four tablespoons red cooking wine tablespoons soy sauce, 2 cloves minced garlic (already it smells good) 1 tsp. salt, and one tablespoon ground ginger. Blend this mixture and rub it all over the chicken, inside and out. If there is any left make a pouch inside the breast skin and pour it there. Put some apple wood chips or pecan chips (soaked) on the charcoal. Put the chicken setter and all on the fire, close the lid and bring the temperature to 250 F degrees. Cook slowly about two hours or until the internal temperature reaches 165 degrees F. This is very good.

Submitted by Rose T.

Ingredients:

• Cabbage (Park's Everlast Hybrid) cut in quarters
• Corn (Early Sunglow) cut in halves or quarters depending on size of ear
• Kielbasa (or sausage of your choice) cut in 2-3 inch pieces
• Potato (Yukon Gold) cut in halves, quarters, or slices - your choice
• Carrot (Scarlet Nantes) cut in 1-2 inch pieces

Directions:

In a Dutch oven or stockpot, layer cabbage, corn, kielbasa, potatoes, and carrots. Add about 1/2 inch of water, cover and simmer/steam around 1 hour or until veggies is cooked. Be sure to occasionally check the water level for evaporation. I don't add seasoning while cooking since there is already such a variety of flavors. Guests can season to taste after the dish is plated. For a variation you can also add fresh green beans, such as Green Bean Provider.

Submitted by Lorna I.

Ingredients:

• 2 lbs. ground beef
• 1 lb. sausage links
• 6 medium red potatoes
• 6 carrots
• 2 onions
• 1 lb. mild cheddar cheese

You can do two layers of vegetables if you like. This works well on the stove top, in the oven or in a Dutch oven. We grow our own vegetables and absolutely love this scrumptious meal. 

Directions:

Make 2" hamburger patties, brown, salt & pepper. Scrub potatoes and slice into 1/2" thick pieces. Peel carrots and slice into 1/4" thick pieces. Peel onions and slice 1/3" thick. In a heavy roaster pan, layer the hamburger patties, potatoes, carrots, and onions. Salt and pepper each layer as you go. Place link sausages on top. (I like to cut the sausages into 1" pieces) Add 1/2 cup water, cover with a lid and simmer for about 1 hour or until vegetables are tender. Just before serving place slices of cheese on top of sausages and continue to simmer (covered) for 10 more minutes or until cheese has melted. Enjoy!

It's an easy dish to serve to a large crowd by increasing the ingredient amounts.

Submitted by Mary F.

Ingredients:

• 2 - 3 T. olive oil
• 3 c. fresh asparagus chopped to same length as penne pasta
• 2 t. chopped garlic
• 2 - 3 T. half and half
• 6 oz. sun-dried tomatoes in olive oil - julienne into strips
• Parmesan cheese for sprinkling on top
• 6 oz. penne pasta (dried)

Directions:

Start water for pasta and cook according to directions for the pasta. Save some of the oil from the sun-dried tomatoes to toss with pasta when cooked.

Heat olive oil in skillet and then gently sauté the garlic. Add chopped sun-dried tomatoes and when heated through, add the fresh asparagus, cover and cook until asparagus is bright green but al dente. Add half-and-half to garlic and asparagus and then toss with the pasta and serve topped with Parmesan cheese.

We made this up to use our asparagus when it is bountiful in the spring.
Makes 3 to 4 servings.

Submitted by SueAnn M.

Ingredients:

• 2 English cucumbers, halved and seeded, but not peeled
• 2 each green and red peppers, cored and seeded
• 8 plum tomatoes
• 2 red onion
• 6 cloves of garlic, minced
• 46 ounces spicy tomato juice
• 1/2 cup white wine vinegar
• 1/2 cup olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• Freshly chopped cilantro

Directions:

Roughly chop cucumbers, pepper, onion and tomatoes. Put each separately into food processor and process only until coarsely chopped. Do NOT over-process!

Combine vegetables in a large bowl. Add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well and chill. Sprinkle with freshly chopped cilantro before serving.

The longer the gazpacho sits, the more the flavors develop!

Yield: 8 - 10 main course servings

Submitted by Libbie E.

Ingredients:

• 5 eggs
• 5 Tablespoons flour
• 1 pound cottage cheese
• 2 to 3 cups chopped spinach (We like the Melody Hybrid and the Renegade Hybrid from Park Seed Company. You can substitute chopped broccoli, or beans, or a vegetable medley of whatever you like including onions and herbs. We make it different every time.)
• 3/4 pound sharp cheddar, grated

Directions:

Beat the eggs and flour together. Add all ingredients, mixing well. Sprinkle some of the grated cheese over the top.
Bake in oven for 1 hour at 350 degrees.

Submitted by Jo Ann T.

Ingredients:

• 1 large eggplant
• 1/2 lb. Italian sausage (if in casing, slit and remove sausage)
• 1 medium onion chopped
• 1 stalk celery diced
• 2 cloves garlic minced
• 1/8 teaspoon pepper
• Parmesan cheese or any kind of shredded cheese for topping
• 1 Tablespoon olive oil

Directions:

Heat oven to 350 degrees. Cut eggplant in half lengthwise. Scoop out inside using a small knife and spoon. Cut the egg plant meat into chunks. Heat oil in skillet, add Italian sausage, chunks of eggplant, onion, celery, garlic and pepper. Sauté until meat is done and celery and onion are clear. Remove from stove and spoon mixture into the egg plant halves. Cover top with cheese of choice. Bake until heated through - about 20 minutes. This can be put together a day ahead of time and then heated when needed. Also, any other veggies may be added such as tomatoes or peppers. No other seasoning is needed if using Italian sausage. However, ground beef may be substituted - use favorite Italian seasonings.

Submitted by Joel

Ingredients:

• Dozen Large Bay Scallops (pasteurized)
  Butter
• Fresh Garlic
• Bacon

Directions:

From the Grocery Store get about a dozen Large Bay Scallops, Pasteurized for safety...

In a large bowl melt lots of butter and add fresh sliced garlic, mix Scallops and cover overnight....Next day, in a pan, grill scallops on stove, for about 30 seconds on each side. Remove from pan; wrap in raw bacon and skewer. 3-4 on a skewer...Cook on grill on high heat until bacon is cooked.

Feeds two people...(add a third skewer because they are so good!)