Harvest seasons collide

It is the time of year when harvest seasons from garden and fields crash and collide. It is time to start chopping corn silage, press grapes, process tomatoes and find new ways to use extra zucchini while balancing meals on wheels and tractor rotations. A well-stocked fridge of ham, turkey and cheese, along with a pantry full of peanut butter and cookies, keeps us moving.

I really like to make my own meals for the harvest crew, but I’ve learned it is OK to use shortcuts like prepackaged foods and runs to Subway. When there is a bit of downtime from chopping, I’ll stock up with some of my own prepackaged treats for meals on wheels.

I recently found a website from an Illinois farm wife called “This Farm Girl Cooks.” She has a whole section with tips and recipes for farmer meals on wheels. Her best advice: Keep it simple. Don’t overthink what you have to serve; everyone is hungry and will enjoy anything you bring out to the fields. Leftover meatloaf sandwiches are a great alternative to another ham sandwich. Don’t forget to pack extra food, desserts and napkins. It is a perfect recipe if it passes the “no-knife test.” Wraps, sliders and sandwiches are best to keep at least one hand on the steering wheel while driving down the field.

Enjoy. Be safe.

ZUCCHINI SALSA

Makes 9-10 pints

Kathy Mainz Warren County blue ribbon winner

12 cups shredded zucchini, unpeeled

4 medium onions

2 large bell peppers

2 large red bell peppers

3-5 jalapeno peppers

1 tablespoon minced garlic (about 5-6 minced cloves)

1/4 cup (4 tablespoons) pickling salt

12 cups chopped tomatoes

1 tablespoons chili flakes or crushed red pepper

1 tablespoons sweet paprika or chili powder

1 tablespoon pickling salt

1 tablespoon garlic powder

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon dry mustard powder

1 teaspoon mustard seed

1 teaspoon ground black pepper

1 teaspoon turmeric

3/4 cup packed brown sugar

2 cups (240ml) white vinegar

The food processor works best for chopping zucchini, onions and peppers finely; just make sure not to process so long that it turns to mush. Process the vegetables in multiple batches. Dump the chopped veggies into a large plastic, glass or enamel bowl or pot. Add minced garlic and ¼ cup pickling salt to zucchini and stir until salt and vegetables are well mixed. Cover bowl with a towel and let set for a minimum of three hours. Drain vegetables through a large colander or strainer. Rinse bowl and return vegetables to it. Cover with cold water; stir, then drain again. Squeeze as much water out as possible. Place chopped tomatoes and all remaining ingredients into a large heavy-bottomed stockpot. Add drained vegetables. Bring to a full boil (one you can’t stir down, about 15-20 minutes), then reduce heat to medium and cook mixture, uncovered, for 15 minutes, stirring often. Ladle hot salsa into sterilized pint canning jars. Wipe rims with a clean cloth, top with hot, sterilized snap lids and screw on lid rings so they are only finger tight. Process jars in a water bath for 30 minutes. Let sit in canner for five minutes after you turn off heat.

CHICKEN CRANBERRY PINWHEELS

8 ounces cream cheese

1/2 cup sour cream

2 teaspoons Dijon mustard

2 cups shredded chicken

1/2 cup sliced almonds

1/4 cup dried cranberries

4 sliced green onions

1/2 cup shredded cheese (Colby-Jack, feta, etc.)

3 10-inch tortillas

Mix cream cheese, sour cream and Dijon mustard together. Add chicken, almonds, cranberries, green onions and cheese; stir until combined. Spread mixture onto a tortilla, leaving a 1/2 inch border along the sides and top. Tightly roll up tortilla. Repeat with remaining chicken salad and tortillas. Tightly wrap tortilla rolls in plastic wrap. Refrigerate for several hours to allow filling to become firm. Remove plastic wrap and slice tortillas with a serrated knife into pinwheel sandwiches.

BREAKFAST PINWHEELS

1 tube crescent rolls

4 large eggs

3/4 cup shredded cheddar cheese (or pepper jack, mozzarella, etc.)

3/4 cup salsa

Salt and pepper to taste

Preheat oven to 375 degrees. Scramble eggs in a skillet over low heat with salt and pepper. Remove from heat and cool slightly to prevent soggy dough. Unroll crescent dough and press seams to seal. Spread eggs evenly; sprinkle cheese and spoon salsa on top. Roll up from short end and pinch to seal. Slice into eight rounds and place cut side down on a parchment-lined baking sheet. Bake 15-18 minutes until golden. Cool five minutes before serving. Tips: Add cooked sausage, bacon or ham for protein. Store up to four days in fridge. To freeze: Cool completely, then place in freezer until solid. Transfer to freezer-safe bag for up to three months.

HARVEST APPLE BARS

2 cups flour plus 2 tablespoons flour, divided

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon salt

1/2 teaspoon ground nutmeg

1 cup butter, softened

2 cups granulated sugar

2 eggs

1 teaspoon vanilla

4 cups peeled and chopped Granny Smith apples

1/2 cup coarsely chopped pecans

1/2 cup packed brown sugar

1/2 cup chopped pecans, toasted

1/4 cup butter, melted

2 tablespoons water

1 1/2 tablespoons quick cooking rolled oats

Preheat oven to 350 degrees. In a medium bowl, combine 2 cups flour, baking soda, cinnamon, salt and nutmeg. In a large bowl, beat softened butter. Gradually add sugar; beat until light and fluffy. Beat in eggs and vanilla. Add flour mixture, beating until just combined. Stir in apples and pecans. Line 9-by-13 pan with parchment paper. Spread batter in prepared pan. Bake until golden and set in center, 50-60 minutes. Meanwhile, in a small bowl, stir together brown sugar, toasted pecans, melted butter, the remaining 2 tablespoons flour, water and oats. Sprinkle over hot bars. Bake five minutes longer. Cool completely. Use parchment paper to lift bars out of pan. Place on cutting board and cut into bars.

FARMER SNACK BOXES

Cheese, cubed, any flavor

Summer sausage slices

Ham chunks

Crackers

Pickle slices or chunks

Grapes

Apple slices

Chocolate kisses

Place in container with different compartments. Can buy takeout dinner trays to use as well. Snacks between meals.

As their four children pursue dairy careers off the family farm, Natalie and Mark Schmitt are exploring new adventures on the farm outside of the milking barn at their farm north of Rice, Minnesota.