The Grapevine: A July Garden Recipe and What to do from Cooking to Sharing with Your Grown Bounty
By Rosalyn Queen on July 22, 2021 from The Grapevine
July certainly heralds in the beginning of the harvest of our gardens. What we started as little seeds has blossomed into plants bearing tomatoes, peppers, zucchini, cucumbers, and many other delicious vegetables.
Once there was none and now there are so many, we have to plan on what we are going to do with them and to share them with our family and friends. My son Mike came bearing a basket full of goodies that will surely keep me on a vegetarian diet for quite a while.
There was quite a large batch of green, hot banana peppers. I decided I would make a batch of pickled banana peppers. Here is the method I use to make these. I cut each of the peppers but into 1/3-inch circles and take the seeds out. I place them in a container and cover them with vinegar. I have used both white and brown vinegar. I have never noticed a difference in the taste. Stir them several times and let them 
set for about one day. Drain the vinegar off and place the pepper rings in a pint jar. Cover them with fresh vinegar and add about 1/4th teaspoon of dried basil and 1/2 teaspoon garlic powder to each jar. Boil the lids and seal each jar. The vinegar will also act as a preservative. If I only have a couple jars, I keep them in the refrigerator to assure they keep. You can also keep them in plastic containers with lids and keep them in the refrigerator. When you serve them add a little olive oil and stir well before serving. Some add the oil before sealing but
set for about one day. Drain the vinegar off and place the pepper rings in a pint jar. Cover them with fresh vinegar and add about 1/4th teaspoon of dried basil and 1/2 teaspoon garlic powder to each jar. Boil the lids and seal each jar. The vinegar will also act as a preservative. If I only have a couple jars, I keep them in the refrigerator to assure they keep. You can also keep them in plastic containers with lids and keep them in the refrigerator. When you serve them add a little olive oil and stir well before serving. Some add the oil before sealing but
I find they become a little soft using this method.
I find that cucumbers make a great bread and butter pickle. The cucumbers need to be used before they get too large and contain many seeds. There are many different recipes, and many families have their own family recipes.
Right now, I am more interested in preparing and eating the fresh vegetables. I can go several days without meat if I can make a teala, or minestra. Of course, the tomatoes are a little slower ripening, but it will not be long before we can have those wonderful tomato basil salads.
If your basil is growing faster than you can use it, snip off several friends the leaves from the top, place them on a paper towel and let them dry. Once they are dry, place them in a zip lock bag and use them in your favorite sauces. It is good to snip them from the top, so that they will not turn to seed.
I hope you are enjoying your fresh produce and remember to share them. My little tub garden that my sister got me is yielding plum tomatoes quite hardily. I eat about a handful every other day.
I wanted to give a thumbs up to the restaurant located in the Best Western Motel. It is being operated by Bob Moyer and the meal was great.
I encourage you to take small trips around our state and enjoy its beauty. How long has it been since you swam in a clean mountain stream? If nothing else just stick your feet in the cool water.
Take care and stay healthy. Until next week “Now You Have Heard It Through The Grapevine.”
Editor's Note: Photo shows a local batch of teala made by Clarksburg's Frank "Tyke" Martino.
