We are getting to the end of the growing season, so I reminisce.
When I was a little girl, Mom would bring in whatever was left in her truck patch. For you young readers, that is another name for an extra large garden.
This recipe is easy; it just takes time to grind the vegetables. With five of us, three of us got to bring in vegetables.
One would wash, another would cut and seed the vegetables. Then one would grind up everything. Mom would mix the seasoning; she also cooked. Everyone was busy.
Dad and my brothers were nowhere to be found. They always showed up to eat our work.
Those are good memories now. Hope I have enough to make this tried and true recipe this year. Thanks, Mom.
1 quart ground green tomatoes
1 1⁄2 cups ground red peppers
1 1⁄2 cups ground green peppers
2⁄3 cup ground onions
3 cups ground cabbage
1⁄4 teaspoon cloves, powdered
1⁄4 teaspoon cinnamon
1⁄4 teaspoon allspice
4 teaspoons salt
3⁄4 cup vinegar
1⁄2 cup brown sugar
• Grind and measure all vegetables.
• Combine and mix the rest of the spices and ingredients; bring to a boil.
• Reduce heat and simmer for 25 to 30 minutes.
Makes 4 pints.
Jackie Lindley is a retired Clark County, Ill., farmer. Send recipes to her at 20472 E. 500th Road, West Union, IL 62477.