The Carlisle Mosquito Online

Friday, September 3, 1999


Summer's bounty: potatoes, tomatoes and much more

This is the time of year I have been waiting for. Vegetables in my garden have ripened; the farm stands are overflowing with fresh produce and my recipe file is ready and waiting.

Freshly dug new potatoes can be used in so many different ways. Just plain boiled potatoes in their skins, cut in half or quartered, and sprinkled with fresh parsley, salt, pepper and rolled in a little butter over low heat, can make a wonderful side dish to go with almost anything else you might be serving. For something special, try new potatoes with kielbasa and sauteed onions.

Fresh tomato sauce, or cold tomato soup with basil, are good ways to use up tomatoes that seem to ripen all at once in late August and early September.

Cucumbers are tumbling out of my garden at an alarming rate, but seem to find their way into all sorts of different salad dishes or can be pickled or preserved.

And then there is my favorite plum torte. What a treat to pull one out of the freezer in mid-January for company that have come unexpectedly for dinner.

So get out in the kitchen and take advantage of all this wonderful fresh produce.

Recipe: New Potatoes with Kielbasa

2 lbs. new potatoes paprika

1 kielbasa caraway seed

2 c. sauerkraut 1/2 c. water

1 c. sauteed onions' mustard laced with sour cream

1. Cook 2 pounds thickly sliced new potatoes with 1 c. sauteed onions, paprika, caraway seeds and 1/2 c. water for 10 minutes.

2. Top with 2 c. drained sauerkraut and kielbasa cut into 1-inch slices.

3. Cover and cook over low heat another 10 minutes or until potatoes are tender.

Serve with a bowl of mustard laced with sour cream.

Recipe: Thai Salad of Cucumber and Carrot

1 coarsely grated cucumber 1 finely chopped red onion

1 coarsely grated carrot rice or white wine vinegar


Combine vegetables and sprinkle on vinegar and sugar to taste.

Recipe: Scrambled Eggs with Eggplant

4 T. butter 1 t. minced dillweed

3 small or 2 medium-sized eggplants, diced Pinch of ground mace

1 clove garlic, mashed Pinch of pepper

10 eggs


1. Melt butter and saute diced eggplants. When soft, add garlic and cook for a few minutes more.

2. Sprinkle with dillweed, mace and pepper.

3. Beat eggs lightly and salt to taste.

4. Mix eggs into eggplant and cook until eggs are scrambled.

Recipe: Plum Torte

(The New York Times' most requested recipe.)

1 c. sugar pinch salt

1/2 c. unsalted butter 2 eggs

1 c. flour, sifted 24 halves, pitted Italian

1 t. baking powder purple plums

Topping—sugar, lemon juice, cinnamon

1. Cream sugar and butter. Add flour, baking powder, salt, eggs and beat well.

2. Spoon batter into 9-inch spring form pan. Place plum halves skin down on batter. Sprinkle lightly with sugar and lemon juice, depending on sweetness of fruit. Sprinkle with about 1 t. cinnamon.

3. Bake at 350 degrees for 1 hour. Remove and cool. Seve lukewarm with vanilla ice cream or whipped cream.

Torte may easily be frozen. (I freeze 6 or 8 each fall.) To serve frozen torte, defrost and reheat at 300 degrees for 10 to 15 minutes.

1999 The Carlisle Mosquito