We're heading into harvest season

Harvest season has begun in Northeast Washington.

Canola and hay harvests are currently underway, with wheat to follow soon. Many area families have a connection to the process, either as a farmer or harvest crew member or grain elevator crew member. This makes for a lot of hungry harvesters.

Tater Tot Casserole is a favorite of many cooks and diners alike. Easy to prepare and assemble ahead, it holds well if the crew is delayed. Terri Sonata shared a recipe for a Tater Tot Casserole on her “Purple Moose Designs” blog. What makes this recipe unique is that browning the meat prior to assembly is not required.

Tater Tot Casserole

Purple Moose Style

1 pound ground beef

Salt and pepper to taste

1/4 tsp each, onion and garlic powder

2 cans (10 3/4 ounces each) cream of mushroom soup

2 cups French fried onions

2 pounds frozen Tater Tots

Preheat oven to 350 degrees.

Crumble raw ground beef evenly into the bottom of a 13 x 9 inch baking pan. Season with salt, pepper, onion powder and garlic powder.

Spread the two cans of soup evenly over the seasoned meat. Sprinkle the French-fried onions evenly over the soup. Then evenly cover the casserole with a single layer of the Tater Tots.

Bake casserole for 45 minutes until tots are golden brown and sauce is bubbly. Let stand 10 minutes before serving. Yield: 8 meal-sized servings.

Note: this casserole holds it shape well, so it is a great addition to lunches where a microwave oven is available.

I have experimented with the raw hamburger in two other versions of the casserole and it worked well in both. One less dish to wash is always a welcome benefit.

Cookies are a must in harvest lunches. Chocolate chip is always a favorite, but peanut butter cookies are popular, too. I don’t like to waste what I have paid money for, so the sweet/salty remains in the bottom of a can of honey-roasted peanuts were incorporated into this recipe for peanut butter cookies I shared on the “Welcome to My Kitchen” Facebook page. Roll the cookie dough balls in the mixture before baking to create a crispy sweet/salt finish. The original recipe was on the C&H brown sugar box in the 1970s.

Rich Peanut Butter Cookies (2020 version)

1/4 cup butter flavored shortening

1/4 cup butter, softened

1/2 cup peanut butter

1/2 cup brown sugar (C&H)

1/2 cup granulated sugar

2 eggs

1 1/2 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt (optional)

Topping:

3/4 cup sweet/salty peanut mixture from honey roasted peanuts

In a large mixing bowl, cream together shortening, butter, peanut butter and sugars. Beat in the eggs one at a time.

In a separate bowl, combine flour, baking soda, baking powder and salt. Stir into creamed mixture and mix well.

Chill dough for several hours or overnight.

Preheat oven to 350 degrees. With floured hands, shape the soft dough into one-inch balls. Roll balls in topping mixture and place on greased or parchment lined cookie sheets. Flatten slightly with a fork. Bake 8 to 10 minutes until edges are lightly browned. Cool 1 minute in pan then remove to wire racks to cool completely. Yield: about 4 1/2 dozen cookies.

Note: The original recipe calls for dipping the dough in granulated sugar before baking.

Packaging the cookies in single-serving amounts and freezing will add additional cold to a harvest lunch box, and they will thaw by lunch time. Freezing bottled water is another way to help keep lunches cold, and that extra bottle of water may be needed at the end of a long harvest day.

Mint and most all garden herbs have thrived in the slightly cooler weather we have had this season. Mint, peppermint and spearmint love the extra moisture that has boosted the wheat crop in many areas.

Mint jelly is quite easy to make and flavorful with meats, especially lamb, but it is also very pretty in holiday cookies.

You can make jelly with peppermint and spearmint, but the flavor will be more intense. True mint with the clear green leaves makes the prettiest and traditional flavor.

Mint Jelly

1 1/2 cups packed mint leaves and tender stems

2 1/4 cups water

2 Tbsp lemon juice

3-4 drops green food coloring

3 1/2 cups granulated sugar

1 pouch liquid pectin

Prepare mint leaf infusion by placing the mint leaves in a large non-reactive kettle and crushing with a wooden spoon. Add the water and bring quickly to a boil over high heat. Remove from heat, cover and let stand 10 minutes. Strain out liquid to measure 1 3/4 cups. Return liquid to kettle and add the lemon juice and food coloring.

Mix in the sugar until thoroughly combined. Place over high heat and bring to a boil, stirring constantly. Immediately stir in the pectin and bring to a full, rolling boil. Boil hard 1 minute, stirring constantly.

Remove from heat and skim off foam with a metal spoon. Ladle quickly into hot sterilized jars, filling to within 1/8 inch from the top. Wipe jar rims. Cover with lids and screw bands tight. Process 10 minutes in a boiling water bath. Yield: 4 half-pint jars.

Variation: Add 1 1/2 cups tart apple juice along with the lemon juice. Increase the sugar to 7 cups and use two pouches of liquid pectin for a Mint Apple Jelly. This milder flavored version is good with almond butter in a sandwich.

Note: The infusion may be made and refrigerated overnight to continue the recipe the next day.

What are your favorite summer and harvest recipes? Share them with your fellow readers by sending them to Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa, WA 99159, emailing them to therecord@odessaoffice.com or dropping them into the Welcome to My Kitchen mail tin in The Odessa Record office. Early morning and late evening watering benefits gardens and flower beds the most during hot summer weather.