By Teri Cayton
The Parsons Advocate
It is that time of year again for zucchini bread, zucchini cake, zucchini fritters and anything else you can think of to do with them. I had a volunteer plant come up in the place where I had my garden and I thought at first it was a squash plant. The longer it grew and bloomed, I was sure it was a squash plant and I was hoping for some to fry.
Well after the blooms started to form the fruit I was shocked to see it was round. I thought it was a watermelon, but I was sure watermelon plants vined. Well my mouth was watering for a home grown watermelon sweet off the vine. I went over to check it last week and guess what I saw. My watermelons were turning orange so now I guess all I get are some jack-o-lanterns. Momma Said, “Never counts your chickens before they hatch.”
I still don’t know where the plant came from because I never planted pumpkins before and the garden hasn’t been planted for a few years now. Maybe it was contributed by a bird, fertilized for free and ready to go. You just never know what nature will throw your way. Momma Said, “If life throws you lemons, make lemonade. If it throws you pumpkins, make a pie.” Yum yum!
PEACH PRESERVES
12 fresh peaches, pitted and chopped
4 1/2 cups white sugar
1 (2 ounce) package dry pectin
Directions
- Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid. If you like leave some chunks.
- Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.
- Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.
