Specializing in rare and endangered heirloom vegetable, flower and herb seed.
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Grandma Nellie's Yellow Mushroom Bean Recipe
Mom's Boston Marrow Pie
Without a doubt, this is the creamiest, most delicious "pumpkin pie" that I've ever tasted. This is a recipe from my mother, Iris Stefanec, who always makes Boston Marrow pie for us at Thanksgiving. The key to this recipe is Boston Marrow, which creates a very fine textured, creamy pie filling. Boston Marrow is quite a large squash, so you can make many pies from one fruit. It also freezes well so you can enjoy Boston Marrow Pie all winter long!
Freezing Boston Marrow: First spoon out the seed cavity. Then cut the marrow into large pieces and place in a large roaster. Cook in oven at low setting until the squash is soft. Then separate the flesh from the outer skin and puree the soft flesh. Place in freezer bags and enjoy all winter long!
Pickled Nasturtium Seed Pods
The fresh seed pods can be used as a caper substitute. Once the blossoms wilt it is time to pick the large seed pods for pickling.
A delicious old fashioned recipe that is very easy to make. You can use any type of baking beans you like.
Historical Note: In Fearing Burr's book Field and Garden Vegetables of America (1865) there is a delightful recipe for tomato figs:
"Pour boiling water over the tomatoes, in order to remove the skin; after which weigh and place in a stone jar, with as much sugar as tomatoes, and let them stand two days; then pour off the sirup, and boil and skim it till no scum rises; pour it over the tomatoes, and let them stand two days as before; then boil, and skim again. After the third time, they are fit to dry, if the weather is good; if not, let them stand in the sirup until drying weather. Then place them on large earthen plates, or dishes, and put them in the sun to dry, which will take about a week; after which pack them down in small wooden boxes, with fine, white sugar between every layer. Tomatoes prepared in this manner will keep for years." 1895
The following recipe is from an old book by Samuel B. Green called Vegetable Gardening. It was created especially for the University of Minnesota in 1896. The recipe is very similar to the one used by my family for generations. The only difference is that we use a large crock and add pickling spices in addition to the salt.
"Slice cabbage fine on a slaw cutter; line the bottom and sides of an oaken barrel or keg with cabbage leaves, put in a layer of sliced cabbage about six inches in depth, sprinkle lightly with salt, and pound with a wooden beetle until the cabbage is a compact mass; add another layer of cabbage, etc., repeating the operation, pounding well each layer until the barrel is full to within six inches of the top; cover with leaves, then a cloth, next a board cut to fit loosely on the inside of the barrel, kept well down with a heavy weight.If the brine has not raised within two days, add enough water with just salt enough to taste to cover the cabbage; examine every two days and add water as before, until brine rises and scum forms, then lift off the cloth carefully so the scum may adhere, wash well in several cold waters, wring dry and replace, repeating this operation as the scum rises, at first every other day, and then once a week, until the acetous fermentation ceases, which will take three to six weeks. One pint of salt to a full barrel of cabbage is a good proportion; some also sprinkle in whole black pepper." 1896.
When the sauerkraut is ready, place in sterilized jars and boil for 3/4 of an hour. Once cooled, place in a cool, dark cellar.
The following recipe is from Pauline A. Locktin of Benito, MB. who graciously sent me her mother's recipe for vegetable marrow preserves. Thanks Pauline!
At this point you can taste it and decide whether it needs more sugar or boiling water. You can also add the following: 1 cup golden raisins, added to the lemon and water or 1 can crushed pineapple, added with the sugar/marrow mixture.
Pauline's Old Fashioned Sauerkraut Soup
The following recipe is a recipe from my Grandmother, Pauline Stefanec, who has been making this delicious soup for years. It is a great way to use all the dried peas that you've harvested. Almost any dried peas will work but my favorite for this recipe is St. Hubert Soup Peas, or Prussian Blue This is a very nutritious, hearty soup that is perfect for a cold winters day. Enjoy!
Soaking beans and peas: Different varieties of beans and peas need different lengths of time soaking, but I generally soak them overnight in the refrigerator. The next day I bring them to a boil in a fresh pot of water and let them simmer for a few hours or until they are tender but not mushy and then drain them.
Heirloom Ground Cherry Pie
Mother Mary's Pie Melon