Prior to contact with Native people, Europeans were unaware of many vegetables that are enjoyed today.
Potatoes, corn, pumpkin, squash, and peppers are only a few vegetables that are from the Americas.
Tomatoes, although technically a fruit, are also indigenous to America.
Sweet Potato Cakes
4 Large sweet potatoes
3 eggs
1 1/2 teaspoons salt
1/8 teaspoon fresh ground pepper
1 Tablespoon cooking oil
Parboil sweet potatoes until tender; peel and mash.
Mix in eggs, salt, pepper.
Heat oil on large griddle until a drop of water sizzles.
Drop potato batter from a large spoon; brown on both sides.
As you turn the pancakes, flatten them with a spatula slightly.
Add oil on the griddle as needed.
Serve hot with butter or honey.
Wild Mushroom Pie
3 red potatoes (diced)
1/2 medium carrot (diced)
1/2 medium turnip (diced)
1/2 medium parsnip (diced)
1/2 oz flour
1/2 oz butter
3 oz stock
2 oz heavy cream
1/4 Lbs. wild mushrooms
1 clove garlic (minced)
1 shallot (minced)
1 Tbs. rosemary
1 Tbs. flat parsley
1 Tbs. sage
Saute all vegetables in butter.
Add flour; cook over medium heat for 2 minutes.
Add liquid a third at a time, bringing to a simmer each time.
Simmer for 30 minutes; Add herbs.
Pour in bowl and cover with puff pastry.
Place in 400 degree oven and bake until pastry is golden brown.
Corn with Black Walnuts
1 can whole kernel corn
1 small package black walnuts
1/2 teaspoon black walnut flavoring
2 tablespoons butter
Empty a can of corn packed in water into a pan.
Add water along with black walnuts, 1/2 teaspoon of black walnut flavoring and 2 tablespoons butter.
Cook over medium heat until mixture starts to boil. Serve hot.
Baked Turnips
1 1/2 lbs. small white turnips
1/4 cup butter
1/4 teaspoon ground pepper
salt to taste
Wash turnips and remove stems.
Parboil for 25 minutes, or until fork can pierce them.
Place in shallow baking dish, dot with butter and sprinkle with salt and pepper.
Cover dish, bake at 400 degrees F for about 30 minutes.
May add additional spices such as garlic or onion salt if desired.
Maple Syrup Squash
1 1/2 lbs. butternut squash
2 teaspoons melted butter
1/4 teaspoon mace
1/4 teaspoon allspice
1 teaspoon ground cardamom
1 Tablespoon maple syrup
Salt to taste
Cut squash in half; scrape out seeds and fiber.
Cut into 2 inch chunks and steam for 30 minutes or until tender.
Cool slightly; remove skin off pieces.
Spoon the squash into a blender and add the remaining ingredients.
Process mixture until it reaches a smooth consistency, and serve.
This recipe goes well with many meat dishes.
Batter-Fried Squash Blossoms
2-3 dozen squash blossoms
1 cup whole milk
1/2 cup cooking oil
1 tablespoon flour
1/8 teaspoon fresh ground pepper
1 teaspoon salt
Paprika for garnish
In a shaker jar, combine milk, flour, salt, and pepper.
Place squash blossoms in large pan; gently pour the milk-flour mixture over them.
Heat oil in a large heavy skillet until a drop of water will sizzle.
Fry the batter-coated blossoms in the hot oil until golden brown, drain on paper towel.
Sprinkle with paprika; serve hot.
Place a layer of cucumbers in the bottom of an 8" x 8" x 2" baking dish; dot with half of the butter.
Mix together the dill, pepper and salt; sprinkle half over the layer of cucumbers.
Add a second layer of cucumbers, dot with butter, and sprinkle with remaining seasonings.
Bake uncovered at 400 degrees F for 1 hour or until done.
Stir cucumbers lightly once, pushing the top layers to the bottom and lifting the bottom cucumbers to the top. Recipe best when served hot.
