You are here: Seasoned Cooking » All Issues » October 1998 Issue » This Article » Page 1
October 1998 Issue
Use That Garden!
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

A Well Dressed Kitchen

Custom fabric home decorating accessories including tablerunners, placemats & napkins, draftstoppers, appliance covers, valances and barstool c...

Carolina Country Cooking

Real Southern Recipes, Free Cookbooks, Facts, And Fiction From The Blue Ridge Mountains Of North Carolina


The Oster site includes everything from small kitchen appliance information to recipes and party planning.

The Kitchen Link

This high-tech site features live cooking chats and a huge directory of cooking tools, techniques, and resources.

The Vegan Kitchen

Vegan recipes from soups to chocolate bars - all available on printable pages.
October marks the end of the harvesting season for many gardeners. Well, our readers are not about to let those delectable veggies go to waste. Here are what three of our readers do with their garden bounty.

Our first recipe comes from Chris Schaefer. When it comes time to dig up those spuds, he's waiting with some fresh dill and more!


Chris's Crazy Dill Potato Salad

  • 5 medium-large white (or red) potatoes
  • 2 T. sour cream (or plain yogurt)
  • 2 T. Miracle Whip salad dressing
  • 1 T. plain (or Dijon) mustard
  • 1 capful balsamic vinegar
  • a dash of oregano
  • handful (or less) FRESH dill; chopped
Cut potatoes into larger than bite-sized chucks. Boil until pierceable by a fork.

In a medium mixing bowl, add sour cream, salad dressing, mustard, and spices. Blend well. Slowly add vinegar while CONSTANTLY stirring.

Dump potatoes into a colander and allow to cool for a few moments. When cooled, add potatoes to bowl with dressing. Stir well with wooden spoon. Avoid mashing the potatoes.

The trick is to use FRESH dill and to chop just prior to use. Bon apetit!

  • Yields: 4-5 servings
  • Preparation Time: 5 minutes for dressing; 10 minutes (or so) for potatoes

Our second garden idea comes from Laura Sweeny. Here's her solution for what to do with all that zucchini:

Frank Catz finishes up this month's Readers' Corner with a recipe that uses zucchini to make pineapple. Sound impossible? Check this out:

Canned Zucchini - Pineapple
  • 4 quarts zucchini -- peeled, cored, cubed
  • 3 cups sugar
  • 1 1/2 cups lemon juice
  • 48 ounces unsweetened pineapple juice
Combine all ingredients. Simmer 20 minutes. Divide cubes in jars and add juice to cover. Boil in boiling water bath for 20 minutes.
  • Yields: 4 quarts
  • Preparation Time: 50 minutes

We're still looking for party ideas from you. If you have a great idea that you'd like to share, here's your chance. Post below.

Well, there you have it. If you've got another idea that you want to share with us, click on one of the buttons below and share away! Who might be gracing the pages of Seasoned Cooking too!

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.