Cool weather, warm kitchens

Flower & Garden Magazine, Sept-Oct, 1998 by Lauren Sidwell, Gloria Trusler, Jennifer Curry

With the pressing garden work of spring and summer behind, you now have time to enjoy your harvest. Warm fall colors will fill your kitchen as squash, tomatoes, pumpkins, eggplant and corn are harvested. And as the cool weather encroaches, nothing will warm your kitchen -- or stomach -- like a home-cooked meal prepared with fresh garden vegetables.

COOKED PUMPKIN

Cut pumpkin in half. Scrape seeds and stringy fiber. With shell side facing up, bake the pumpkin in a large dish at 350 degrees. Remove pumpkin once it begins to cave-in. Test for tenderness with a skewer. Scrape the pulp from the shell.

LAUREN'S PUMPKIN SOUP

2 cups cooked pumpkin
10 ounces carrot juice
1 tablespoon fresh grated ginger
1 tablespoon sugar
1 teaspoon fresh rosemary

Mix ingredients in a medium saucepan and heat. Serves 2.

JENNIFER'S APPLE-SQUASH BAKE

1 medium winter squash
1/2 cup packed brown sugar
2 large apples
1/4 cup margarine, melted
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/3 cup pecans, chopped

Wash squash and cut into small chunks. Place pieces in an ungreased baking dish. Wash and thinly slice apples. Layer apples on top of the squash. Sprinkle pecans on top of the apples. In a small bowl, mix nutmeg, salt, brown sugar and margarine together. Pour mixture over apples. Bake for 40 minutes at 350 degrees or until squash is tender. Serve warm. Serves 4-6.

GLORIA'S EGGPLANT LASAGNA

One 8-ounce can tomato sauce
Two 6-ounce cans tomato paste
1/8 teaspoon garlic powder
1-1/2 teaspoons crushed oregano
1 teaspoon crushed sweet basil
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 teaspoons sugar
1 large eggplant, washed, peeled
and thinly sliced
One 8-ounce package lasagna
noodles, cooked and drained
4 teaspoons vegetable or olive oil
2-1/2 cups ricotta cheese
1 pound mozzarella cheese

Simmer tomato sauce, tomato paste, oil, garlic powder, oregano, sugar, salt, pepper and basil over medium heat. Take a 9-by-13-inch baking pan and layer with ingredients. First cover pan with a portion of sauce, eggplant, ricotta cheese, mozzarella cheese and noodles.

Repeat layers. Add sauce to final layer. Bake, covered, at 350 degrees for 45 minutes. The last five minutes uncover and add a layer of mozzarella cheese. Watch the top layer of cheese to make sure it doesn't burn. Let stand 10 minutes before serving. Serves 6-8.

Recipes courtesy of Lauren Sidwell, Gloria Trusler and Jennifer Curry.