The Richmond Register


September 25, 2013

Some ideas for final garden yields

RICHMOND — Fall arrived on Sunday. Where did all our summer go?

I have a small garden that just finally gave up the ghost and did not do too good this year.

It maybe the gardener gave up instead of the garden.

I see that the farmers market both in Berea and Richmond are still selling. I thought about when I was growing up and the last of the garden yields were not wasted.

I will try and give you some of the ideas some of my garden friends put up this time of the year.

One of the last items to hang around is okra, my favorite dish.

Many do not like this long-lasting vegetable. But, have you ever tried dehydrating it?

After you have dehydrated some for why seems like forever, toss in salt and olive oil. This is a great snack and is high in fiber as well.

Sweet potatoes are another vegetable that is long misunderstood. Here is one I love to fix.

Sweet Potato Patties

INGREDIENTS:Cook and peel and mash 2 cups of sweet potatoes

Add 1/2 cup brown sugar and 1 tsp salt


Blend well all the ingredients and shape into a patties. Roll in cracker crumbs and fry in butter till nicely browned.

Apple DumplingsThis is a favorite that my mother-in-law made whenever she had a lot of apples.


2 cups flour

2 1/2 tsp baking powder

1/2 tsp salt

2/3 cup shortening

1/2 cup milk

6 tart apples(peeled and halved)


1 /2 cup brown sugar

2 cups water

1/4 cup butter

1/2 tsp cinnamon


Mix sauce recipe and bring to a boil and set aside. (Boil this mixture for 3 minutes.)

Sift flour, baking powder and salt into a bowl. Add shortening and mix till you have fine crumbs. Add milk and mix lightly. Press into a ball.

Take part of dough and roll out on a floured surface fairly thin, making about a 4 to 5 inch square.

Put a little brown sugar and cinnamon on each half of apple. Place two together and wrap whole apple in your dough square. Pinch dough edges together tight on top of the apple.

Set apples in a greased 9-inch cake pan. Pour sauce over top and bake at 375 degrees for about 40 minutes. Delicious served with cold milk.

If you are a “get out of work” cook like me, you can make this whole recipe using store-bought pie dough. But I can wager it will not really be the same as this recipe.

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