How does your garden grow?: Brunts’ garden vegetables continue a family tradition in Marvin Chapel Community

KOSCIUSKO —

With the arrival of spring, Connie Brunt envisions fresh tomatoes, squash, pepper, beans, okra, corn, and peas.

Along with those thoughts comes the vision of the hard work that must be done in her garden to make those dreams a reality.

A visit to the Brunt farm in the Marvin Chapel Community and seeing the rows of vegetables nearing a peak harvest lets one knows she is doing her part in providing the produce especially enjoyed in the summer months. The garden testifies to the planning, planting and tending which must be done. All has been accomplished with the help of her husband, Harvey.

“When I was growing up, we always had a garden. I enjoy the outdoors and working in the garden,” she said. She is the daughter of Mr. and Mrs. J.B. Adams, longtime residents of the Marvin Chapel Community, who live nearby.

Connie takes pride in her string beans which have been grown by family members for over 200 years. “The seed has been passed down through the generations. I got the seed when we married 40 years ago and I have planted them every year,” she said.

Connie will probably be seen at the Attala County Farmers Market in coming weeks as she has been a participant in this outlet for a number of years.

She is currently harvesting string beans, yellow squash, zucchini, cucumbers, and peppers. Tomatoes are nearing ripeness. To ensure them reaching maturity and ripeness, they are enclosed by a wire fence with netting over the top to protect them from birds and other dangers that lurk in the country setting.

Further evidence of her love of the outdoors can be seen in raspberries, blackberries, strawberries and muscadines which are in various stages of ripeness.

Connie has included her recipe for Tomato Catsup.

Tomato Catsup

By Connie Brunt

Grandmother Mrs. J.D. Walker

1 gallon tomatoes chopped

1 large bell pepper chopped

1 large onion chopped

4 1/2 cups sugar

3/4 cup white vinegar

(Add hot pepper if you like it hot)

Salt to taste

Mix all ingredients, cook until boiling. Slowly reduce heat and simmer until the mixture thickens.

Place in pint jars to can. Makes about 6 pints.

Great tasting on vegetables.

Other recipes are listed using fresh vegetables.

Tomatoes With Vinaigrette

These are a perfect side to grilled meat or chicken, or a light summer lunch. Feel free to add some sliced cucumbers to this delicious dish.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Serves 4 to 6

Ingredients:

4 to 6 ripe tomatoes

salt and pepper

3/4 cup chopped sweet onions

1/2 cup chopped parsley

1/4 cup red wine vinegar

1/2 cup extra virgin olive oil

Preparation:

Wash and dry the fresh tomatoes. Cut the tomatoes into thick slices. Arrange on a serving plate and sprinkle liberally with salt and pepper. Sprinkle tomatoes with chopped sweet onions and parsley, then drizzle with the red wine vinegar and oil. Serve immediately. Serves 6.

Stuffed Tomatoes

With Rice

6 large tomatoes

1/2 cup chopped bell pepper

1 cup chopped onion

1 jalapeno pepper, seeded, chopped

3 cups cooked rice (about 1 cup raw long-grain rice)

6 slices bacon, cooked until crisp, crumbled

salt and pepper, to taste

soft buttered bread crumbs

3/4 cup shredded Mozzarella or Monterey Jack cheese

Preparation:

Cut off top of tomatoes and scrape pulp out of inside, leaving a firm shell. Add pulp to skillet with the bell pepper, onion and jalapeno pepper. Cook covered over low heat for about 10 to 15 minutes. Add rice and bacon and season to taste. Stuff this back into the tomatoes and sprinkle with bread crumbs and shredded cheese. Place tomatoes in a casserole or baking dish with about 1/4 cup of water to keep from sticking. Cook in oven at 425° for 15 to 20 minutes or until tomatoes are tender. Serves 6.

Spiced Zucchini Bread

This zucchini bread has extra texture and fiber from the whole wheat flour, and applesauce makes it extra-moist and flavorful. This recipe makes one loaf of zucchini bread.

Ingredients:

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 large egg

1/2 cup Canola oil

1/3 cup applesauce

1/2 cup granulated sugar

1/4 cup packed brown sugar, light or dark

2 teaspoons vanilla extract

1 cup shredded zucchini, about 1 medium zucchini

1/2 cup finely chopped walnuts or pecans

Preparation:

Heat oven to 325°. Grease and flour an 8 1/2x4 1/2-inch loaf pan.

Measure the flour, whole wheat flour, salt, baking soda, baking powder, and spices into a bowl. In a mixing bowl, beat egg with oil, applesauce, sugar, and vanilla extract until well blended. Slowly beat in the flour mixture until blended. Fold in zucchini and nuts.

Spread batter in the prepared loaf pan and bake for 45 to 55 minutes, until a toothpick or cake tester inserted into the center comes out clean. Cool on a rack before slicing.

Skillet Green Beans

With Peppers

Green beans cooked in the skillet with bell peppers and onion, along with garlic and seasonings.

Cook Time: 10 minutes

Total Time: 10 minutes

Ingredients:

16 ounces green beans, cooked

1 red bell pepper, sliced in strips

1 yellow or orange bell pepper, sliced in strips

1 small onion, halved and sliced

2 cloves garlic, minced

2 tablespoons butter

salt and pepper

Preparation:

Melt butter in a large skillet over medium-low heat. Add cooked green beans, peppers, onion, and garlic. Cook slowly, stirring, until peppers are crisp tender, about 8 to 10 minutes. Add salt and pepper to taste. Serves 6 to 8.

Green beans with Parmesan cheese

Cook Time: 20 minutes

Total Time: 20 minutes

Ingredients:

1 pound fresh green beans, trimmed, washed and cut into 1-inch pieces

1 envelope dry onion soup mix

1 cup water

3 tablespoons melted butter

1/4 cup toasted slivered almonds

3 tablespoons grated Parmesan cheese

Preparation:

Combine green beans, onion soup mix, and water. Cook over low heat until green beans are tender. Drain and spoon green beans into serving dish; stir in butter and almonds. Top green beans with Parmesan cheese.

Serves 4 to 6.

Green Beans With Bacon

6 slices bacon, diced

2 medium onions, sliced

1 pound green beans

salt and pepper, to taste

1 tablespoon sugar

Preparation:

Sauté bacon and onions in large saucepan until bacon is crisp.

Add green beans, season with salt and pepper and cover with water. Simmer, covered, for 1 1/2 hours.

Add sugar and simmer 20 minutes longer.

Serves 4.