Tag Archives: Food

Garden Notes

Garden notes: started our fall garden seeds today, they are soaking in water and I will plant them tonight. We are planting snap peas, snow peas, loose leaf lettuce, beets, turnips, collards, mustard, carrots, spinach, Heirloom lettuce and green onion. These are in addition to the tomatoes and cucumbers I have already planted for fall.

We currently have cherry tomatoes, plumb tomatoes Cherokee purple tomatoes, corn, cucumbers, bell peppers pumpkin, zucchini, green beans, watermelon and cantaloupe. The herbs we are growing include; dill, basil, oregano, thyme, and rosemary.   We planted cauliflower but the bugs ate it and we had to remove them.

This was the first garden we have attempted and we have learned a few lessons so far; you don’t need 5 cherry tomato plants, 3 green bean plants aren’t enough, pumpkin and cucumber seeds can be easily confused, one zucchini plant is not enough (who knew it would be so tasty) pepper plants need to be started earlier if they are going to make peppers, peas are a cold weather crop, watermelon is just plan hard to grow, and growing your own food is incredibly rewarding!          

Some of the most fun we have had is spending the day in the garden together weeding, planting, harvesting, and planning what to grow next. Sophia loves to play in the dirt and who would guess it I do too. I have rarely felt more fulfilled then when I harvest veggies from my garden to cook up for dinner for my family. I have seen those veggies from seeds through harvest and know they are perfectly healthy never sprayed with chemicals or artificial fertilizers. I can feel good about my daughter grabbing a tomato off the vine and eating there in the garden. 

Something about growing your own food makes you not want to waste even a little bit of it, you stop seeing it as just food and start seeing it as all the hard work it took to get to that point. You look for ways to use it like zucchini chocolate chip cookies, and ways to preserve it like canning and freezing. You turn to friends and neighbors for advice, cook books have become permanent members of my kitchen and the need to preserve my efforts even gave me to courage to ask the young Mennonite lady at my local farmers market if she knew anyone who would teach me how to can. That turned out to be fun, her mom is teaching me and it opened up a whole world of possibilities with in their community.


Carrot Cake 2

Cake – Carrot                                                                                                     NCC


4 Eggs – foamy

2 cups Sugar

¾ cup Vegetable Oil

¼ cup Water

1 tsp Vanilla


2 ½ cups Flour

1 ½ tsp Baking Powder

1 ½ tsp Baking Soda

1 tsp Salt

½ tsp Allspice

1/8 tsp Ginger

1/8 tsp Nutmeg


2 cups Carrots finely shredded

1 cup Golden Raisins soaked


Add and mix first group


Mix dry ingredients together

Add dry in several parts to first group


Add and mix in carrots and raisins

Place in greased 9 x 13 x 2 pan

Bake at 375 for 30 – 40 min.


Bake at 350 for 50 – 60 min.


Cream Cheese  Frosting:

6 oz Cream Cheese

½ cup Butter

1 tsp Vanilla


Cream above and gradually add 4 cups Powdered Sugar



Carrot Cake

Cake – Carrot                                                                                NCC from a Cookbook


3 large Eggs – foamy

1 ½ cup Sugar

¾ cup veg. Oil

¼ cup Water

1 tsp Vanilla


2 ½ cup Flour

2 tsp Baking Powder

2 tsp Baking Soda

1 tsp Allspice

1/8 tsp Ginger

1/8 tsp Nutmeg


1 cup Walnuts chopped

1 – 2 cups finely shredded Carrots

1 cup Raisins (gold or brown) soaked

1 cup Applesauce or crushed Pineapple


Add and mix first group


Mix dry ingredients together

Add dry in three parts to first group


Add remaining group

Place in greased 13 x 9 x 2 pan or two 9 inch round cake pans

Bake at 375 for 30 to 40 min.


Cream Cheese  Frosting:

6 oz Cream Cheese

½ cup Butter

1 tsp Vanilla


Cream above

Gradually add 4 cups Powdered Sugar



Applesauce Cake 2

Cake – Applesauce                                                                                         NCC/TWC


½ cup Butter softened

1 cup Brown Sugar packed


2 Egg


2 cups All-purpose flour

1 tsp Baking soda

¼ tsp Salt

Dash ground Cloves

¼ tsp ground Ginger

¼ tsp Nutmeg

Dash Mace


1 ¼ cup Applesauce

1 cup golden Raisins

1 cup chopped Walnuts


Cream butter and sugar

Add egg and mix

Add dry ingredients and mix

Add applesauce and mix

Add raisins and nuts – hand mix


Makes 24 cupcakes

Bake at 340 for about 17 min.


Use Lemon Butter Frosting





Applesauce Cake

Cake – Applesauce                                  LHC “From Swansdown Recipe Book – 1935”


½ cup Shortening

1 cup Sugar


1 Egg

1 cup Raisins cut fine, floured

1 cup Currants or Nuts


1 ¾ cups sifted Flour

1 tsp Baking Soda

¼ tsp Salt

1 tsp Cinnamon

½ tsp Cloves


1 cup Applesauce (hot, thick & strained)


Cream butter and sugar

Add egg, raisins, currants/nuts and mix

Mix dry ingredients together and sift into above, mixing alternately with applesauce

Pour into greased loaf or other pan

Bake at 350


Topping (covers two of above cakes):

10 Tbsp Brown Sugar

4 Tbsp Cream or undiluted evaporated canned milk

6 Tbsp Butter

1 cup Coconut


Mix well, spread on warm cake and place under broiler for a few minutes until coconut just begins to brown.


[I remember this cake best with a lemon hard-sauce topping/frosting – TWC]



Zucchini Nut Loaf Bread

Bread – Zucchini Nut Loaf                                                                            NCC from B.  H. & G. Cook book


1 ½ cups All-purpose flour

1 tsp ground Cinnamon

½ tsp Baking Soda

½ tsp Salt

½ tsp ground Nutmeg

¼ tsp Baking powder


1 cup Sugar

1 cup finely shredded unpeeled Zucchini

1 Egg

¼ cup Cooking Oil

¼ tsp finely shredded Lemon peel

½ cup chopped Walnuts


In a mixing bowl stir together first group and set aside

In another mixing bowl beat together sugar, zucchini, egg

Add oil and lemon peel, mix well

Stir flour mixture into zucchini mixture

Gently fold in chopped nuts

Turn batter into a greased 8 x 4 x 2 loaf pan

Bake at 350 for 55 – 60 min.

Cool in pan 10 min.

Remove from pan and cool thoroughly on a rack

Wrap and store overnight before slicing/serving



Oatmeal Bread (Bread Machine)

Bread – Oatmeal (Bread Machine)                                                            TWC


1 3/8 cup Warm Water

3 Tbsp Butter

2 tsp Salt

3 Tbsp Honey

1 Med Egg

1 cup Oatmeal (quick or old fashioned)

1 cup White whole wheat flour

2 ¼ cup Bread flour

2 tsp Active dry yeast (or 1 pkt)


[Kenmore machine:  Select/Loaf/Start, and it does it all in 3 hrs. and 22 min.]



Date Bread

Bread – Date                                                                      Given to NCC late 1950’s by Laurel Montgomery


1 cup chopped Dates

¾ cup Nuts

1 ½ tsp Soda (baking)

½ tsp Salt

3 Tbsp Butter


Pour 1 cup boiling water over above ingredients and let stand until lukewarm



1 cup Sugar

2 Eggs

1 ½ cup Flour

½ tsp Vanilla


Bake at 375 for 1 hour



Cornbread Bread

Bread – Cornbread                                                                                           TWC


1 cup All-purpose flour

1 cup Yellow corn meal

¼ cup sugar

4 tsp Baking powder

1 tsp Salt


2 Eggs

1 cupMilk

¼ cup Butter (½ stick) melted


Mix together dry ingredients

Add eggs, milk and butter (warm milk and eggs some

to prevent butter from re-hardening)

Beat until just smooth – don’t overbeat

Spoon into eight 2 x 4 greased pans or a single greased 8 x 8 pan


Bake 425 12-15 min. (less for small pans – more for large)



Bread – Carrot Raisin

Bread – Carrot Raisin                                                                                     LHC


1 cup Milk, scalded

2 Tbsp Sugar

1 Tbsp Salt

1 ½ Tbsp Shortening


1 Egg, well beaten


1 Cake compressed Yeast

1 cup lukewarm Water


6 ½ cups sifted enriched Flour

2 cups raw Carrots grated

1 cup Raisins

1 tsp Cinnamon

¼ tsp Allspice

¼ tsp Cloves


Combine milk, sugar, salt, shortening until dissolved – cool to lukewarm

Add egg; blend thoroughly

Soften yeast in lukewarm water.  Add yeast and remaining water to cooled milk mixture

Combine flour, carrots, raisins, spices; add to yeast mixture, blending thoroughly

Knead dough on well-floured board for about 10 minutes

Place dough in greased bowl; cover and allow to rise in a warm place (80 to 85 degrees F)

about 1 ½ hours or until dough will retain impression of a finger

Punch dough down by plunging the fist in the center of dough

Fold over edges of dough;  turn upside down

Cover and allow to rise in a warm place about ½ hour

Remove dough to lightly-floured board and flatten out

Divide into two pieces; mold into two balls

Allow to stand closely covered for 15 min.

Shape into loaves

Place in greased 9 x 4 x 3 loaf pans

Cut dough with scissors crosswise into about 12 slices, cutting each as deeply as possible

Allow loaves to stand in a warm place until dough fills the pan and center is well above top of pan (about

1 ¼ hrs)

Bake at 350 for about 650 min.