Vegetables ~Other

Recipes for Okra, Cabbage & Asparagus
Be sure to check the Harvest Calendar for Peak Seasons for Veggies

According to botanists (those who study plants) a fruit is the part of the plant that develops from a flower. It’s also the section of the plant that contains the seeds. The other parts of plants are considered vegetables. These include the stems, leaves and roots — and even the flower bud.

The following are technically fruits: avocado, beans, peapods, corn kernels, cucumbers, grains, nuts, olives peppers, pumpkin, squash, sunflower seeds and tomatoes. Vegetables include celery (stem), lettuce (leaves), cauliflower and broccoli (buds), and beets, carrots and potatoes (roots).

**Durkee’s french fried onion rings, crushed slightly** (excellent!)
Onion soup mix
Herb seasoned stuffing crumbs, browned in butter
Croutons (homemade are best!)
Chow mein noodles, corn chips, potato chips, crushed in melted butter
Soft bread crumbs with garlic, parsley in melted butter
Grated Swiss, Parmesan, cheddar or Romano cheese
Sauteed chopped mushrooms
Toasted almonds, whole or chopped or nuts
Sesame or poppy seeds
Paprika, chili powder

CABBAGE HOLLANDAISE   (Dallas Times Herald)
People who don’t even like cabbage rave over this recipe!

1 med. fresh cabbage, shredded
1 can cream celery soup
1/2 c salad dressing or mayo
1/2 c milk
1/2 t salt
2 c corn flakes
2 T melted oleo
1/2 c grated cheese

Cook fresh cabbage 5 min in boiling water. Drain.
In saucepan, combine soup, salad dressing, milk, salt, mixing well, and heat.
Stir in cheese til melted.
Combine cabbage with soup mixture and mix well.
Pour into 1 qt casserole dish.
Toss corn flakes in melted oleo til well coated and spread on top of cabbage.
Bake at 375° for 20 min.
*People who don’t even like cabbage have loved this casserole!


Peak harvest season:  March
Look for firm straight stalks with tips that are well-formed and tightly closed.
Greenest are most desirable. Limp, wilted, flat or angular stalks will probably be tough and stringy.

Stalks come in a wide range of sizes. Choose the size you enjoy eating or preparing.

Asparagus should be used as soon as possible.  If you must keep it a day or two, wrap the ends with damp paper towels before storing in the vegetable crisper.


1 bunch thin asparagus spears, trimmed
3 T olive oil
1-1/2 T grated Parmesan cheese
1 clove garlic, minced
1 teaspoon sea salt or kosher salt
1/2 teaspoon ground black pepper
1 T lemon juice

Preheat an oven to 425 degrees F.
Place the asparagus into a mixing bowl, and drizzle with the olive oil.
Toss to coat the spears.
Then sprinkle with Parmesan cheese, garlic, salt, and pepper.
Arrange the asparagus onto a baking sheet in a single layer.
Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.
Sprinkle with lemon juice just before serving.


1 lb fresh okra
1/2 t salt
1 egg
1/4 c milk
1 c yellow corn meal
oil for frying

Wash and slice okra into rounds.
Beat egg slightly with the remaining salt and milk.
Heat oil in Fry Baby or skillet to 350-375°.
Stir okra in egg-milk mixture, then in meal.
Fry for 5 min, turning so it browns on both sides.  Drain on paper towels.

NOTE:  Some recipes say to dip in flour before in egg milk mixture; made it too hard/crusty for me.

OKLAHOMA FRIED OKRA  (like Kathleen Kropp made!)

Batch of small and medium-size okra – (large ones are tough)
Yellow cornmeal

Wash and slice okra into rounds about ½” thick.  Trash ends and stem pieces
Pour meal with salt in a bowl or bag.
Coat okra in meal
Heat about ¼” oil in iron skillet.
Add okra—OK to crowd, but not too much.
Stir-fry til done.
Serve hot.

MUSHROOMS are not a fruit or Veggie…but I’m going to include this here anyway for lack of a better spot..

1 lb fresh mushrooms = a 6-8 oz can of mushrooms
½ lb fresh mushrooms = a 3-4 oz can of mushrooms

1 qt mushroom caps = 20-24 medium size fresh mushrooms = a 6-8 oz can mushrooms

1 pt mushroom caps = 10-12 medium size fresh mushrooms = a 3-4 oz can mushrooms