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FROM THE FARMSTEAD<br />
tomatoes, the base of our soup, along with<br />
copious amounts of jarred green beans.<br />
This is the time when all the planning,<br />
planting, weeding, picking, canning, and<br />
hunting come together in a giant stockpot<br />
on our stove. Sometimes a second<br />
one will do its work over a butane flame<br />
outside.<br />
Once the soup is cooked to taste, the<br />
jars that were emptied earlier get filled<br />
again – after being sanitized, of course –<br />
with the beautiful, multi-colored vegetable<br />
soup that is a staple at our house<br />
throughout the year.<br />
Back into the canner the jars will begin<br />
to go, and over the next several hours,<br />
almost like magic, as many as 65 quarts<br />
of ready-to-eat soup will be sitting on our<br />
counter.<br />
On this wintriest of days, it’s just a<br />
vision, but that is how most good plans<br />
start. So, here’s to warmer days, green<br />
rows, yummy vegetables, and a bowl of<br />
hot soup. n<br />
And if vegetable soup isn’t your thing,<br />
here are a few other favorite garden recipes<br />
to consider:<br />
<strong>We</strong> often have salads, sandwiches or<br />
other crunchy snacks along with our soup.<br />
Here are a couple of our favorites.<br />
Dilly Beans<br />
2 pounds green beans<br />
1/4 cup canning salt<br />
2 1/2 cups vinegar<br />
2 1/2 cups water<br />
1 teaspoon cayenne pepper, divided<br />
4 cloves garlic, divided<br />
4 heads dill, divided<br />
Trim ends off green beans. Combine salt,<br />
vinegar and water in a large saucepot.<br />
Bring to a boil. Pack beans lengthwise<br />
into hot jars, leaving1/4-inch headspace.<br />
Add1/4 teaspoon cayenne pepper, 1<br />
clove garlic and 1 head dill to each pint.<br />
Add1/2 teaspoon of cayenne pepper, 2<br />
cloves garlic and 2 heads of dill to each<br />
quart. Ladle hot liquid over beans, leaving<br />
¼ inch headspace. Remove air bubbles.<br />
Adjust two-piece caps. Process pints<br />
and quarts 10 minutes in a boiling water<br />
canner. Yield: about 4 pints or 2 quarts.<br />
Mom H. Bread & Butter<br />
Pickles<br />
1 gallon cucumber slices (don’t peel)<br />
2 small onions, sliced<br />
2 bell peppers – red or green, sliced<br />
1/2 cup salt<br />
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your business.<br />
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A division of Ruhl&Ruhl Realtors<br />
• Agricultural<br />
• Recreational<br />
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Buying Selling Consultations<br />
Dennis Stolk, ALC<br />
Licensed in IA & IL | 563.210.2385<br />
DennisStolk@RuhlLand.com | RuhlHomes.com<br />
Eric Schlutz, ALC<br />
Licensed in IA & IL | 563. 299.4407<br />
Eric@RuhlLand.com | IowaLandBroker.com<br />
eifarmer.com SPRING 2024 | EASTERN IOWA FARMER 89
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