46 Harvest roots & all It’s harvest time for so many vegetables that it’s hard to


know what to serve next. And, those vegetables that take longer to ripen – many of which are either underground or on vines along the ground – are in their element now. After months of enjoying so much farm produce from the top of the plant, now it’s time to move down into the ground and dig up the onions, potatoes, turnips, carrots, parsnips and beets. And, we can begin to harvest the winter squashes, especially to serve with Thanksgiving dinner, plus a Halloween pumpkin and those luscious Coronation table grapes. At the same time, this warm fall allows us to continue to enjoy fresh, local tomatoes,


Jude’s Kitchen JUDIE STEEVES


peppers, beans, cauliflower, celery and herbs. The plentiful supply of all these wonderful fresh-from-the-


field vegetables is a reminder of how much we will enjoy such garden-fresh produce in winter, when it’s cold outside and the days are short and cloudy instead of long and sunny. One way to preserve a variety of colours and flavours all at once is to make a delicious appetizer to serve during the festive season or whenever friends and family gather around your table. This Italian antipasto recipe I’ve developed over the years is sure to please and makes good use of the bounty of fall. When you open a jar of this antipasto with snow drifting


down outside the window, it will be like opening up the window to summer. Fall is also the time we begin to crave more-substantial meals of ham and turkey, roasts and stews – and root vegetables and winter squashes make wonderful accompaniments. For those who expect the kids home during the


Thanksgiving break at college or university, these filling waffles studded with smoked ham bits and rich with the flavour of potatoes and onions will really make them sit up and take notice. You could even top them with an egg. In Canada, we are incredibly lucky to have such bountiful


harvests in the fall. They give real meaning to the celebration of Thanksgiving.


LINDSAY BARTKO PHOTO


COUNTRY LIFE IN BC • OCTOBER 2017


Meat and potatoes add some oomph to these waffles. JUDIE STEEVES PHOTO HAM & SPUDS WAFFLES


This may sound like an unlikely combination but it’s really very good. Try it; you’ll like it. It’s a different way to use that most versatile root vegetable: the potato.


1 large russet potato 2 minced green onions


1 tsp. (5 ml) baking powder 2 eggs


2 tbsp. (30 ml) olive oil


• Pre-heat the waffle iron. • Grate a large potato, peel and all; mince a small chunk of ham and a couple of green onions or a bunch of chives.


• Combine the dry ingredients in a large bowl, then beat together the remaining ingredients in a medium-sized bowl.


• Add the grated potato, ham bits and green onions or chives to the dry ingredients, mixing well. • Add the wet ingredients and combine well. • Ladle a spoonful of batter into the hot waffle iron, evening it out across the hot surface. Put the lid down and let cook until the indicator light announces it’s ready. If it’s nice and brown when you lift the lid, remove to a serving dish and add more batter to the waffle iron. • Serve with a dab of butter, and perhaps a chunk of cheese on the side – or an egg on top. • Serves 4.


ANTIPASTO


Process summer in a boiling water bath for 15 minutes. The results will get rave reviews. Canning is a bit of a nuisance at the time, but the rewards are enormous. Such home-canned treats make wonderful gifts, too. By roasting the vegetables before canning, you add a delicious dollop of flavour to the finished product.


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1 each, red, green & yellow bell peppers 1½ c. (375 ml) green beans 2 celery stalks 10 garlic cloves


12 oz. (375 ml) black olives 2 c. (500 ml) ketchup


1/2 c. (125 ml) white vinegar 1 tbsp. (15 ml) honey


1 tsp. (5 ml) ground black pepper • Pre-heat oven to 425° F.


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1 large onion 1/2 cauliflower


1 cup (250 ml) fresh mushrooms 1/4 c. (60 ml) olive oil 4 tomatoes


2 tbsp. (30 ml) Sriracha Hot Sauce 1/4 c. (60 ml) balsamic vinegar 2 tsp. (10 ml) salt


2/3 c. (150 ml) fresh basil


• Chop peppers and onions; trim and slice green beans into quarter-inch lengths; finely chop cauliflower, celery and mushrooms; and clean and finely mince garlic. • Spread these vegetables onto baking sheets and drizzle with the olive oil, tossing to coat. • Roast for 20-30 minutes, until softened and slightly browned, stirring occasionally. • Meanwhile, coarsely chop olives, skin fresh tomatoes and chop, then combine these with the remaining ingredients in a large pot over medium heat; let bubble, then reduce the heat to low and simmer for 5-10 minutes, stirring occasionally.


• Combine roasted vegetables with this sauce and stir well. Chop fresh basil and add. • Sterilize half-pint jars and rings. • Pack antipasto into jars, leaving a quarter-inch head-space and running a knife around the inside after filling to remove any air bubbles. Wipe the rim of the jar. Top with sealing lids and rings.


• Process in a boiling water bath for 15 minutes. • Let cool on a clean towel until the seals have popped, indicating they’ve sealed. Label and store in a cool, dark place.


• Makes about a dozen half-pint jars.


1/2 c. (125 ml) minced ham 3/4 c. (180 ml) flour 1/2 tsp. (2 ml) salt 3/4 c. (180 ml) milk


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