Harvest Corn Side Dish Recipe

The Corn Picking Moon (named by Native American tribes) is often the brightest full moon of the year.

Farmers call it the Harvest Moon because it's almost like a second daylight, allowing them to work well into the night, harvesting crops.

Harvest Corn Side Dish Recipe
(My Grandma used to make this.)
  • 18 oz. sweet corn
  • 1.5 cups shredded Swiss cheese
  • 6 oz. skim milk
  • 1.5 cups minced onion
  • 1.5 cups seasoned bread crumbs
  • 1 beaten egg
  • 1 Tbsp. melted butter
  • Salt and pepper, to taste
Stir together: corn, egg, milk, onion, salt, pepper and 1/2 cup Swiss cheese.
Place in a shallow baking dish.
Create a topping with the melted butter and bread crumbs. Sprinkle over the casserole.
Cover with the remaining Swiss cheese.

Bake @ 350 degrees for about a half hour.


Oven-Fried Green Tomato Recipe

There is so much bad news in the local paper* that I often wonder why I subscribe. Take this morning, for instance, when a sneaky little note in the corner of the front page warned that night temperatures would drop to 24 degrees (F). Oh, I know there are plenty of bigger problems in the world than frozen green tomatoes but I had sort of crossed my fingers that we'd have a long, leisurely autumn since it snowed in June. This is why containers are oftentimes a mountain gardener's best friend.

If you have an abundance of good fresh tomatoes, freeze them whole. Just wash, dry, and put them in freezer bags. They'll retain their flavor ~ great for all sorts of recipes (too squishy for salads.)

[Bake in 400 degree oven]
  • 6 green tomatoes, cut in 1/4-inch thick slices
  • 2 eggs, beaten
  • 2/3 cup skim milk
  • 1/3 cup water
  • 1.5 cups seasoned bread crumbs
  • 1.5 cup Parmesan cheese
Mix beaten eggs, milk, and water in a shallow bowl. Mix bread crumbs and Parmesan in a separate shallow bowl. Dip tomato slices into the egg mixture, then into the bread crumbs. Arrange tomato slices on a cookie sheet and bake uncovered in 400° oven for about 10 minutes. Flip all of the tomatoes, to brown on the other side, and bake for 10 more minutes.


Watermelon Pickle Recipe

You gotta be quick. When Levo's melons are ripe, it's a free-for-all, kind of like Filene's Basement. Perhaps it's a secret in the soil. Or, maybe it's just good old-fashioned know-how. Whatever the case, when Levo turns the lights on at his stand, summer is officially over and the pickling season has begun.

Turns out old Levo knew what's what long before the rest of us. Watermelons are one of the world's healthiest foods - higher in cancer-fighting antioxidants than any other fruit. Make this recipe with your kids. It's a fun time and a whole lot sweeter than taking them to McDonalds.

Watermelon Pickle Recipe
*Quantity: Makes 2 1/2 pints
*Prep Time: Takes forever (Hey, it's a labor of love.)

2 pounds watermelon rind
1/4 cup pickling salt
4 cups water
2 cups sugar
1 cup white vinegar
1 tablespoon broken stick cinnamon
1 1/2 teaspoons whole cloves
1/2 lemon, thinly sliced

Day One:
  • Trim the dark green and pink parts from the watermelon rind.
  • Cut into 1-inch cubes and measure 7 cups.
  • Soak watermelon rind overnight in a mixture of the pickling salt and water.
Day Two:
  • Drain and rinse watermelon rind.
  • Cover rind with cold water in a large saucepan; cook just until tender.
  • Combine sugar, vinegar, cinnamon, whole cloves, and 1 cup water in an 8-quart kettle. Simmer mixture 10 minutes, then strain.
  • Add drained watermelon rind and lemon slices.
  • Simmer until watermelon rind is translucent.
  • Fill half-pint jars with watermelon rind and syrup mixture, leaving 1/2-inch space at the top of the jars. Adjust the lids.
  • Process in boiling water bath for 5 minutes.

* Find Levo's historic watermelon stand along route 37 in South Dakota. By the time I arrived, most of the goodies were gone. Slackers get to explain to the kiddies why they're roasting pumpkin seeds instead of cookin' up pickles.