Apple

Apricot

Artichoke

Blueberries

Cranberries

Cucumbers

Eggplant

Mushrooms

Summer Squash

Winter Squash

 

Tips From The Kapusta Patch:  Cranberries

Reported health benefits:  Cranberries have been found to be beneficial in cases of skin disorder, both pimples and skin disease; for high blood pressure, constipation, obesity, poor appetite, and fevers.  Cranberries are also recommended when there are kidney or liver disturbances.  This fruit has a very high acid count, especially tannic and oxalic acids.  When overcooked or when there is an addition of sugar to the cranberries, they are exceedingly acid-forming and should be avoided.

Preparation:  A fruit salad dressing can be made in the blender by taking two-thirds cup raw cranberries, two tablespoons sweet cider, three tablespoons honey, one tablespoon lemon juice, one-third cup yogurt, and three tablespoons oil, and blending until smooth.

Raw cranberry relish is made easily by grinding together two cups cranberries, one-half cup sweet cider, four tablespoons honey, one-quarter teaspoon allspice, pinch of clove.  For variation you may add one apple with skin, quartered and cored; one cup fresh diced pineapple; one-half cup diced celery or cucumber; one-half cup chopped raisins; or one-half cup chopped nuts.

This cranberry-apple relish is cooked, so you must be careful not to overcook, and although very tasty, to avoid indigestion, do not overeat.  Simmer gently one pound cranberries, one cup cider, and two apples with skin, sliced, until fruit is soft.  Add one cup honey, some lemon rind (grated), and a pinch of ground mace.  Simmer for five minutes and cool.  This will make two pints that can be served with meat, fowl, or fish.