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Fruits & Vegetables

Carrot Pudding

Guest recipe from Rebecca Young, Lisbon, Iowa

“Dear Kristi: The following is a really special recipe I was given by a friend, Mary Christiansen of Quinault, Washington. She received it from her paternal grandmother, Leone Northrup. I was suspect of this the first time I was offered it, but it was FABULOUS!”

Makes 4 pints

  • 1 cup raw, grated carrot
  • 1 cup raw, grated potato
  • 1 cup sugar
  • 1 cup nuts
  • 1/4 cup oil
  • 1 tsp. each of cinnamon, cloves, nutmeg and soda
  • 1/2 tsp. salt
  • 1 cup raisins
  • 3 Tbsp. cold STRONG coffee

Combine and fill pint jars just over 1/2 full.

Steam in water bath canner 3 to 3-1/2 hours. Jars will seal and it keeps forever (she wasn’t kidding!).

To serve:
Set the opened jar in boiling water till the pudding is warm or heat in microwave.

Serve with hard sauce of:
1-1/2 Tbsp. of butter and 3 Tbsp. flour (melt butter and blend in flour). Add 3/4 cup brown sugar and 1-1/2 cup water. Boil till thick. Add a pinch of salt and 1/2 tsp. of vanilla.

“I hope everyone enjoys this as much as I did. It is a great put-up food for the winter and the only dessert that comes out of a jar in our house (hahaha).”

Cucumbers in Dilled Sour Cream

  • 3 or 4 cucumbers, peeled and sliced
  • 1 part vinegar and 1 part water, enough to cover cucumbers
  • A little salt
  • 1 tablespoon sugar
  • 2 cups sour cream
  • Salt and pepper, to taste
  • 2 tablespoons lemon juice
  • 2 tablespoons tarragon vinegar
  • ½ cup chopped fresh dill
  • 2 green onions finely chopped

Marinate the sliced cucumbers in the vinegar, water, salt and sugar for at least 1 or 2 hours. Drain thoroughly.

Mix remaining ingredients together, then stir in the drained cucumbers and chill until ready to serve.

Fried Green Tomatoes

  • 1 egg
  • 1 cup buttermilk
  • 2/3 cup flour
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon baking powder
  • 1/8 teaspoon garlic salt
  • 4 large green tomatoes, quartered
  • 3 cups vegetable oil

In a bowl beat egg lightly with fork, and stir in buttermilk, flour, and seasonings.

Dip tomato quarters into batter and let excess drain off.

In a skillet heat oil; place tomatoes in hot oil one piece at a time, frying to golden brown at 375 degrees (medium heat).

Serves 4 to 6

Fruited Slaw


  • ½ cup orange sections
  • 1 cup halved seedless red grapes
  • 1 (16-ounce) package cabbage-and-carrot coleslaw


  • ¼ cup sugar
  • 1 Tbsp. minced red onion
  • 3 Tbsp. cider vinegar
  • 4 tsp. vegetable oil
  • ½ tsp. dry mustard
  • ¼ tsp. salt

To prepare coleslaw, chop orange sections. Combine the oranges, grapes and coleslaw in a large bowl.

To prepare dressing, combine ¼ cup sugar and the remaining ingredients, stirring with a whisk until sugar dissolves.

Add the dressing mixture to cabbage mixture, and toss well.

Cover and chill for 30 minutes before serving.

Yield: 6 servings (serving size: 1 cup).

Green Peas with Onion Butter

  • 2 Tbsp. minced onion
  • 3 Tbsp. butter, melted
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 Tbsp. sugar
  • 1 Tbsp. lemon juice
  • 2 cups fresh green peas, cooked

Cook the onion in the butter Add the salt, pepper, sugar and lemon juice.

Drain the peas from the water in which they were cooked. Pour the onion butter over the peas.

Reheat if necessary and serve at once.

Sweet Potatoes in Apple Cups

  • 4 medium sweet potatoes
  • 3 tbsp butter
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 4 red-skinned baking apples
  • 4 marshmallows

Boil sweet potatoes until tender, peel and mash.

Add butter, salt and sugar to potatoes and blend thoroughly.

Scoop out inside of apples leaving a margin of about 1/4-inch all around.

Fill apples with mashed sweet potatoes.

Place in a baking dish and bake in a moderate oven (325 degrees F) until apples are cooked, about 15 minutes.

Place marshmallows on top of potato mixture, return to oven and allow marshmallows to brown.

Warm Red Cabbage with Apples

  • 1/2 lb. bacon
  • 2 Tablespoons Balsamic vinegar
  • 1/4 cup cranberry juice
  • 1/2 tsp. celery seed
  • 1 tsp. grated orange zest
  • 4 cups sliced red cabbage
  • 1 large apple, cored and chopped

In a large pan cook the bacon, turning often, until it is crisp and brown, about 8 minutes.

Transfer the bacon to a paper towel lined plate to drain and cool.

When cool, crumble the bacon into small pieces. Set aside.

Pour off all but a tablespoon of bacon fat from the pan.

Add Balsamic vinegar, cranberry juice, celery seed, and orange zest.

Bring mixture to a boil.

Reduce heat and add the cabbage, stirring to combine.

Cook until the cabbage has wilted, about 5 minutes.

Add the chopped apple and crumbled bacon.

Stir and cook a few minutes longer until heated through.

Transfer to a serving bowl and serve right away.

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