Harvest Time

"Always do your best. What you plant now, you will harvest later."~Og Mandino

"Don't judge each day by the harvest you reap but by the seeds that you plant."~Robert Louis Stevenson

 

 

     A month or so ago I got to visit the Corn Wagon Quilt Co. Quilt Shop in Springville, Utah with my friend, Patti.  They had so many gorgeous displays and I loved the quilt rack they had on the wall near the front of the store.

 

 

 

 

 

Here are a couple of good harvest time recipes.  I am so glad that soup season is here.  We love our soup!

Chunky Lentil Soup

(adapted from a recipe from Budget Bytes)

2 Tbsp. olive oil                                                           1 tsp. cumin

2 cloves garlic, minced                                               1 tsp. oregano

1 medium onion, diced                                               ½ tsp. paprika

3 medium carrots, peeled and sliced                         1/4 tsp. cayenne pepper

3 ribs celery, sliced                                                1 (15 oz.) can diced tomatoes, undrained

1 (15 oz.) can black beans, drained                            4 cups vegetable or chicken broth

1 cup brown lentils                                                     ½ tsp. salt

Cook garlic and onion in olive oil in a large pot until tender.  Add celery and carrots and saute’ for 5  minutes.  Add black beans, dry lentils, cumin, oregano, paprika and cayenne pepper.  Add diced tomatoes and broth and stir to combine.

Bring soup to a boil. Turn down to low, cover with a lid and simmer for 30 minutes or until lentils are tender.  Salt to taste.  Serves 8.

 

 

 

 

 

 

 

 

 

 

 

Buttermilk Cornbread

½ cup butter, melted                                                   ½ tsp. baking soda

2/3 cup sugar                                                               1 cup cornmeal

2 eggs                                                                            1 cup flour

1 cup buttermilk                                                         ½ tsp. salt

Preheat oven to 350 degrees.  Spray an 8x8” pan with non-stick cooking spray.  Stir together butter and sugar in a large bowl.  Add eggs and stir until well-blended.  Mix in buttermilk, baking soda, cornmeal, flour and salt.  Pour batter into prepared pan.  Bake 30-40 minutes, or until a toothpick inserted in middle comes out clean.  Serves 9.

Different versions of cornbread may include additional ingredients such as: bacon, jalapeno peppers, zucchini, cheese, onion, creamed corn, sour cream or even blueberries. 

 

     This is a really good book, a true story in fact, of a native American boy and his life growing up.