By Ginger Isham
August 15, 2013
In addition to eating summer veggies fresh, they also make a nice side dish to go with your dinner. My family loves any vegetable dish that has cheese in it. If you have fresh herbs, you might want to try the following tomato dish, although you can use dried herbs, also.
Summer tomato pie
1 9-inch piecrust
6 large tomatoes
2/3 cup mayo (might use some sour cream)
2/3 cup shredded Parmesan cheese
2-3 tablespoons fresh chopped basil
1-2 tablespoons fresh chopped parsley
Crushed saltine crackers
Bake the pie crush. Peel, slice and chop tomatoes and drain for 30 minutes. Mix cheese and mayo. Toss tomatoes with basil and parsley and pour into piecrust. Spread mayo and cheese mix over the top. Sprinkle with crackers. Bake 375 degrees for about 40 minutes.
Save tomato juice to put in other dishes.
A summer squash favorite
4 yellow summer squash
1/4 cup chopped onion
2 beaten eggs
2-3 tablespoons sour cream
1/2 cup shredded Parmesan cheese or your favorite cheese
seasoned bread crumbs
salt and pepper
Cut squash into chunks and cook in small amount of water with onion until soft. Little water is needed when cooked on low heat. Drain if needed and mash. Stir in beaten eggs and sour cream. Add salt and pepper and cheese. Mix well and pour into a lightly oiled 8×8- or a 9×9-inch dish. Sprinkle top with seasoned bread crumbs. Bake 350 degrees for about 25-30 minutes.
Mix 1 cup vinegar, 1 cup beet juice (from fresh cooked or canned beets), 1/2 cup sugar, pinch of salt, 1 or 2 chopped cloves of garlic, a few whole cloves and 1 or 2 sticks cinnamon. Heat until sugar is melted and pour over 3-4 cups of cooked beets. Let set for 24 hours before serving. Can refrigerate when cooled. May also use powdered spices.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.