Garden Chowder

This chowder hit the spot on a cool summer day . . . and was a tasty way to utilize our garden produce. 

Above: Soup bowl full of chowder garnished with sour cream and thyme sprigs.
Below: Ingredients combined and ready to cook. 

Garden Chowder   Makes about 1 1/2 quarts 

4 strips bacon - cooked, chopped into bits, optional

1/4 large yellow onion – diced

1/4 cup diced red, yellow or green pepper

1 small jalapeño pepper, seeded and finely chopped

1 carrot, diced 

2 cloves garlic – minced

2 ears corn - cut off from the cob

1 potato, peeled and diced 

2 to 2 1/2 cups chicken broth 

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 teaspoon paprika

1 1/2 teaspoon fresh chopped parsley or 1/2 tsp dried 

1 spring of fresh thyme or 1/4 tsp dried

1 large zucchini - cut into quarters lengthwise, then sliced

1 large yellow squash - cut into quarters lengthwise, then sliced

1cup half and half or whole milk

Additional garnishes: thyme and sour cream. 

1. Set a Dutch oven or stock pot over medium heat. Add bacon and cook crisp, about 5 minutes.
Remove bacon and set aside. Note: if not using bacon, heat olive oil to sauté the vegetables.
2. Add onion, peppers and carrots to the bacon grease, cook for abouts 3 minutes, then add corn and continue cooking for an additional 4 minutes. Add garlic and cook until fragrant, about 1 minute.

3. Pour in chicken broth and turn heat up to medium-high. Once the mixture is simmering, add the potatoes along with the salt, pepper, paprika, parsley, thyme and Reduce heat to medium and cook for 10 minutes before adding the zucchini.

4. Once the zucchini has been added, cook until the potatoes are fork tender and the zucchini is fully cooked, about 10 to 12 minutes.

5. Transfer about half of chowder to a food processor or blender. Puree until silky smooth, about 1 to 2 minutes. Return the mixture to the pot. Or, use an immersion blender to partially blend the soup. 
6. Add the half and half or milk. Stir to combine, then remove from the heat.

7. Garnish with bacon, thyme and sour cream as desired.

Martha Scott's Hot German Potato Salad

After writing the story on church dinners for KANSAS! Magazine fall 2019, vol. 75, issue 3, Barry and I attended quite a few of them across the state. Fort Scott’s Trinity Lutheran Church hosted an Octoberfest and Martha Scott was my story contact an organizer of the event. When I mentioned that Barry raved about the German Potato Salad, she proclaimed that was her grandmother’s recipe. By the time I was back in Abilene, she had emailed the recipe.

Time passed, we made our usual version of German potato salad but yesterday I pulled out this recipe. Barry made it to accompany bierocks, and we were reminded why we both liked this version of Hot German Potato Salad.

Oh course, Barry has his way of doing things so I’m including the original recipe along with a few of his adjustments that are located in parenthesis.  

HOT GERMAN POTATO SALAD   4 to 6 servings   -- Martha Scott’s grandmother’s recipe; served at Ft. Scott Octoberfest church dinner.

 

6 medium potatoes, boiled in jackets (Or, peel, cube and boil in water just until tender)

Real bacon bits (2 to 3 slices of crisply cooked bacon, cut into chunks)

2 tablespoon vegetable oil

2/3 cup chopped onion

2 tablespoons all-purpose flour

3 tablespoons granulated sugar

1 teaspoon salt

1/2 teaspoon celery seed

Dash pepper

1/4 cup water 

1/2 cup white vinegar (or use 1/4 cup vinegar and an additional 1/4 cup water for a less vinegary taste)

1. Peel potatoes and slice thin or cube. Or if used peeled, cubed & boiled potatoes, just drain and cool 
2. Put vegetable oil in pan and add onion. Sauté onion until yellow (transulent).    
3. Blend in flour, sugar, salt, celery seeds and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat.   
4. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil 1 minute.     
5. Pour over potatoes, add bacon bits and stir carefully.     
6. Remove from heat, cover and let stand keeping warm until ready to serve.      
7. It can be made ahead and reheated.  It’s actually a dish best made ahead and reheated!

Martha Scott

Caprese Chicken Pasta

Flavors of summertime Caprese salad combine with pasta and caramelized chicken to create a light, refreshing meal in one that is full of garden goodness. Marinating is done ahead of time. While the chicken is in the skillet, the veggies roast in the oven and the pasta cooks — all in just about a 12 to 15 minute time space. Then just assemble and enjoy!  

Caprese Chicken Pasta  4 servings (I actually cut ingredients in half and made it just for 2)

4 chicken tenders

Olive oil for cooking chicken and roasting vegetables

 

Chicken Marinade

3 tablespoons olive oil 

2 tablespoons balsamic vinegar  

1 heaping tablespoon Dijon mustard 

1 1/2 teaspoons lemon juice

1 teaspoon brown sugar

1/2 teaspoons EACH: Italian seasoning garlic powder, onion powder

1/4 teaspoon salt  

Pinch pepper 

Roasted Veggies

About 6 ounces of grape or cherry tomatoes

1/2 small to medium zucchini, halved and chunked

2-3 garlic cloves, minced

2 tablespoons reserved chicken marinade 

1/2 teaspoon salt

1/4 teaspoon pepper

 

Pasta

1/2 pound linguine or thin spaghetti

1/4 to 1/2 cup reserved pasta water

1 tablespoon lemon juice

1 tablespoon balsamic vinegar

1/8 cup loosely packed fresh parsley, chopped

1/8 cup loosely packed fresh basil, chopped + extra leaves for garnishing if desired

1/4 to 1/2 cup freshly grated Parmesan cheese, more or less

1/4 to 1/2 cup fresh mozzarella cut into chunks or use mozzarella pearls

1. Chicken Marinade: Whisk together all of the ingredients in a medium bowl. Remove 2 tablespoons and reserve to marinate vegetables.
2. Add remaining marinade to a sealable plastic bag along with chicken. Marinate 2 to 8 hours.
3. Marinate Vegetable: Add tomatoes, zucchini, garlic, salt, pepper and reserved marinade to a sealable plastic bag. , Marinate 2 to 8 hours.
   
4. Cooking Chicken: When ready to cook, let chicken sit at room temperature for 15 to 30 minutes. Drizzle a little oil in the bottom of a skillet and heat over medium high heat. Once very hot, add chicken and cook, undisturbed for 3 to 5 minutes, or until nicely browned and caramelized on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5 to 7 more minutes (depending on thickness of chicken) until chicken is cooked through to an internal temperature of 165°F. Remove to a cutting board and let rest 5 minutes before slicing.
   
5. Roasting Vegetables: Meanwhile, preheat oven to 400°F. Drizzle olive oil on roasting pans, add vegetables and marinade and spread out into a single layer.Roast for 12 to 15 minutes.
6. Pasta: Meanwhile, cook pasta al dente in generously salted water according to package directions. Reserve 1/4-1/2 cup pasta water before you drain pasta. Add drained pasta to a very large mixing bowl or pot.
7. Assemble: Add roasted vegetables and all of the oil/juices/seasonings from the baking sheet to the pasta, along with 1 tablespoon lemon juice, 1 tablespoon balsamic vinegar, fresh parsley, and fresh basil. Add reserved pasta water (a little at a time,) to reach desired consistency. Add desired amount of Parmesan and mozzarella pearls. Taste and add additional salt and pepper as needed. Garnish with fresh basil if desired.
   

Recipe without photos . . . Caprese Chicken Pasta  4 servings (I actually cut ingredients in half and made it just for 2)

4 chicken tenders

Olive oil for cooking chicken and roasting vegetables

 

Chicken Marinade

3tablespoons olive oil 

2 tablespoons balsamic vinegar  

1 heaping tablespoon Dijon mustard 

1 1/2 teaspoons lemon juice

1 teaspoon brown sugar

1/2 teaspoons EACH: Italian seasoning garlic powder, onion powder

1/4 teaspoon salt  

Pinch pepper 

 

Roasted Veggies

About 6 ounces of grape or cherry tomatoes

1/2 small to medium zucchini, halved and chunked

2-3 garlic cloves, minced

2 tablespoons reserved chicken marinade 

1/2 teaspoon salt

1/4 teaspoon pepper

 

Pasta

1/2 pound linguine or thin spaghetti

1/4 to 1/2 cup reserved pasta water

1 tablespoon lemon juice

1 tablespoon balsamic vinegar

1/8 cup loosely packed fresh parsley, chopped

1/8 cup loosely packed fresh basil, chopped + extra leaves for garnishing if desired

1/4 to 1/2 cup freshly grated Parmesan cheese, more or less

1/4 to 1/2 cup fresh mozzarella cut into chunks or use mozzarella pearls

1. Chicken Marinade: Whisk together all of the ingredients in a medium bowl. Remove 2 tablespoons and reserve to marinate vegetables.
2. Add remaining marinade to a sealable plastic bag along with chicken. Marinate 2 to 8 hours.
3. Marinate Vegetable: Add tomatoes, zucchini, garlic, salt, pepper and reserved marinade to a sealable plastic bag. , Marinate 2 to 8 hours.
4. Cooking Chicken: When ready to cook, let chicken sit at room temperature for 15 to 30 minutes. Drizzle a little oil in the bottom of a skillet and heat over medium high heat. Once very hot, add chicken and cook, undisturbed for 3 to 5 minutes, or until nicely browned and caramelized on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5 to 7 more minutes (depending on thickness of chicken) until chicken is cooked through to an internal temperature of 165°F. Remove to a cutting board and let rest 5 minutes before slicing.
5. Roasting Vegetables: Meanwhile, preheat oven to 400°F. Drizzle olive oil on roasting pans, add vegetables and marinade and spread out into a single layer.Roast for 12 to 15 minutes.
6. Pasta: Meanwhile, cook pasta al dente in generously salted water according to package directions. Reserve 1/4-1/2 cup pasta water before you drain pasta. Add drained pasta to a very large mixing bowl or pot.
7. Assemble: Add roasted vegetables and all of the oil/juices/seasonings from the baking sheet to the pasta, along with 1 tablespoon lemon juice, 1 tablespoon balsamic vinegar, fresh parsley, and fresh basil. Add reserved pasta water (a little at a time,) to reach desired consistency. Add desired amount of Parmesan and mozzarella pearls. Taste and add additional salt and pepper as needed. Garnish with fresh basil if desired.

Anna’s Spice Cookies made from a cake mix

Anna Gugler made these cookies for a gathering at the Gugler farm. Barry managed to eat most of them. She delivered another batch and he took the advice she added to her recipe card . . . “After they have cooled, eat as many as you can hold.”

Chock-full of spices, these flavorful cookies are quick to mix up and bake.

Anna’s Spice Cookies made from a cake mix  Yield: 3 1/2 dozen

1 spice cake mix (cake mixes generally vary in size from 15.25 oz. to 16.5 oz.)

2 eggs

1/4 cup vegetable oil

1/2 cup quick oats

1/2 cup butterscotch chips

1 teaspoon vanilla

1 teaspoon ground cinnamon

1/2 teaspoon each ground ginger & nutmeg

1/8 teaspoon each ground cloves & mace (no mace, use a little more nutmeg; mace is the outer covering found on nutmeg)

1. Mix all ingredients. Chill
2. Roll into balls.
3. Place on sprayed cookie sheet. Flatten with the bottom of a sugared glass. 
4. Bake in a preheated 350° oven for 9 minutes. 
5. Cool. After they have cooled, eat as many as you can hold.

Smashed New Potatoes

Recipes abound on the internet for smashed potatoes; most begin by boiling the potatoes for about 20 minutes. For just two, I simply pierced the potatoes (cutting larger ones in half) and microwaved until tender. After smashing, drizzling with olive oil and garden herbs, the potatoes are roasted to create a crispy surface that adds another layer of flavor to garden-grown spuds. Below is a guide for preparing. . . 

Smashed New Potatoes

New potatoes, red or white

Olive oil

Salt and pepper

Chopped garden herbs such as chives, parsley, rosemary, garlic

1. Pierced the potatoes (cutting larger ones in half) and microwave until tender. 
2. Lightly brush a baking pan with olive oil. Place potatoes on pan leaving space around each.
3. Smash each potato and then drizzle with olive oil; season with salt and pepper, then sprinkle with garden herbs.
4. Place potatoes in a preheated 425° oven and roast until skin in crispy but insides are still fluffy — about 12 to 18 minutes depending on size.

Other additions: Parmesan or other cheeses added to the potatoes roast/bake

Cheesy Zucchini & Chive Quick Bread

A bumper crop of zucchini and lots of chives, too — this savory recipe is tasty and a great way to use up some of the excess garden bounty.

Cheesy Zucchini & Chive Quick Bread     Makes a 9”x5” loaf1 

1/2 cups shredded zucchini – do NOT squeeze dry

1/4 cup chopped chives 

2 large eggs

3/4 cup sour cream

1/4 cup butter, melted & cooled

1 1/2 cups shredded Cheddar cheese

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Extra chopped chives & shredded cheese to top bread

1. Preheat oven to 350°. Spray a 9”x5” loaf pan with pan spray; insert strips of parchment for easy removal of bread if desired (also spray the parchment). 
2. Mix to combine: zucchini, chives, eggs, sour cream and butter; then mix in cheese.
3. Mix the flour, baking powder, baking soda and salt in a bowl.
4. Then add the dry ingredients to the wet ingredients.
   
5. Pour mixture into prepared pan.
   
6. Place bread into preheated oven and bake about 50 to 60 minutes or until toothpick inserted in center comes out clean. (To insure doneness, insert an instant read thermometer into middle of loaf—Internal temperature of bread should register at 200°.) 
7. Take out of oven and add additional chives and shredded cheese to top of bread and return to oven for about 10 minutes or until cheese melts. 
8. Let cool before slicing. 

Recipe without photos . . .

Cheesy Zucchini & Chive Quick Bread     Makes a 9”x5” loaf1 

1/2 cups shredded zucchini – do NOT squeeze dry

1/4 cup chopped chives 

2 large eggs

3/4 cup sour cream

1/4 cup butter, melted & cooled

1 1/2 cups shredded Cheddar cheese

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Extra chopped chives & shredded cheese to top bread

1. Preheat oven to 350°. Spray a 9”x5” loaf pan with pan spray; insert strips of parchment for easy removal of bread if desired (also spray the parchment). 
2. Mix to combine: zucchini, chives, eggs, sour cream and butter; then mix in cheese.
3. Mix the flour, baking powder, baking soda and salt in a bowl.
4. Then add the dry ingredients to the wet ingredients.
5. Pour mixture into prepared pan.
6. Place bread into preheated oven and bake about 50 to 60 minutes or until toothpick inserted in center comes out clean. (To insure doneness, insert an instant read thermometer into middle of loaf—Internal temperature of bread should register at 200°.) 
7. Take out of oven and add additional chives and shredded cheese to top of bread and return to oven for about 10 minutes or until cheese melts. 
8. Let cool before slicing. 

Roasted Cherry Tomatoes

Roasted Cherry Tomatoes are bursting with flavor and a great way to use an excess of the little tomatoes. We add them to salads, pasta, even pizza. 

I also turned them into an appetizer by spooning them over softened cream cheese.

A guide to Roasting Cherry Tomatoes

Cherry Tomatoes 

Minced garlic (I minced one large clove of garlic for a quarter sheet pan of tomatoes)

Minced fresh herbs (I've used both thyme and rosemary; about 1 tablespoon per quarter sheetpan of tomatoes)

Tomatoes ready to go into oven

Olive oil 

Kosher salt & coarse-ground pepper

1. Preheat oven to 375°
2. Arrange tomatoes on a a baking sheet in a single layer.
   
3. Sprinkle minced garlic and herbs over tomatoes; drizzle with olive oil and season with salt and pepper.
4. Bake in preheated oven for 35 to 45 minutes or until most of juices have been absorbed and tomatoes have begun to caramelize. 
   

Judy’s Picnic Pasta Salad

This was one of Judy Potter McMullen’s contributions to the July 2021 picnic in KC. It’s full of garden produce + a couple of types of cheese, and is topped with a light and flavorful dressing. This is one of those salads that gets better over time . . . so make ahead and allow the flavors to meld! A great side dish or add pepperoni or other sausage, ham etc. for a main dish salad. 

Judy’s Picnic Pasta Salad    Serves 10+

Pasta Salad

1 lb. dried pasta like rotini, fusilli, penne, or farfalle (bow tie)

1 cup sliced bell pepper (1 medium)

1 cup thinly sliced zucchini (1/2 medium)

1 cup halved cherry tomatoes

1/3 cup thinly sliced scallions/green onions (5 to 6)

1/4 cup sliced pepperoncini or banana peppers, optional

1 cup (4 ounces) halved mixed olives

1 cup (2 ounces) grated parmesan cheese or hard cheese

1 cup (6 ounces) fresh mozzarella balls, chopped

1/3 cup fresh parsley or basil, optional

Dressing

1/3 cup red wine vinegar, white wine vinegar or champagne vinegar

1/2 teaspoon fine sea salt, plus more to taste

1/2 teaspoon fresh ground black pepper

1/2 teaspoon dried oregano

2 to 3 tablespoons juice from pepperoncini jar, optional

1/2 cup extra-virgin olive oil

1. Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
2. While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
3. Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). 
4. Taste for seasoning and adjust with salt and pepper as needed. 
5. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.

 Judy found the recipe at inspiredtaste.net

Sausage Topped Eggplant

More garden produce turned into tasty meals . . .

Sausage Topped Eggplant served with roasted cherry tomatoes

Sausage Topped Eggplant

One 3/4 to l lb. eggplant

About 1 tablespoon olive oil 

Italian seasoning 

Kosher salt 

Freshly ground black pepper 

Garlic powder 

Marinara sauce (jarred or homemade)

About 1/2 cup sausage, browned

Fresh or shredded mozzarella 

1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.
2. Halve the eggplant, then use a paring knife to cut vertical and horizontal slits into the flesh about 3/4-inch apart, creating crosshatches across the whole surface without piercing the skin on the other side. Place the halves on the lined baking sheet flesh-side up.
3. Drizzle and then brush  olive oil over each of the halves, then sprinkle both with the Italian seasoning, salt, pepper and garlic powder. 
   
4. Roast until the eggplant is softened and golden brown on top, 15 to 20 minutes. 
5. Remove the eggplant from the oven and spread marinara on each half, then top with browned sausage and cheese. (At this point, eggplant halves could be refrigerated and baked later. Allow to return to room temperature before baking or add extra baking time.)
   
   
   
   
6. Return to the oven and bake until the cheese is golden and bubbling, another 8 to 10 minutes. 

Recipe without photos . . .
Sausage Stuffed Eggplant

One 3/4 to l lb. eggplant

About 1 tablespoon olive oil 

Italian seasoning 

Kosher salt 

Freshly ground black pepper 

Garlic powder 

Marinara sauce (jarred or homemade)

About 1/2 cup sausage, browned

Fresh or shredded mozzarella 

1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.
2. Halve the eggplant, then use a paring knife to cut vertical and horizontal slits into the flesh about 3/4-inch apart, creating crosshatches across the whole surface without piercing the skin on the other side. Place the halves on the lined baking sheet flesh-side up.
3. Drizzle and then brush  olive oil over each of the halves, then sprinkle both with the Italian seasoning, salt, pepper and garlic powder. 
4. Roast until the eggplant is softened and golden brown on top, 15 to 20 minutes. 
5. Remove the eggplant from the oven and spread marinara on each half, then top with browned sausage and cheese. (At this point, eggplant halves could be refrigerated and baked later. Allow to return to room temperature before baking or add extra baking time.)
6. Return to the oven and bake until the cheese is golden and bubbling, another 8 to 10 minutes.