Enjoy these recipes, among the many contributed by High Prairian readers over the years. They’re a great way to use the tomatoes, zucchini, cucumbers, and peaches so available this time of year. 

Cucumber Curry

 (From June 2016 High Prairian)

From Garden Way’s Joy of Gardening Cookbook 
by Janet Ballantyne

Serves 6–8

Use those excess cucumbers at the height of the harvest for this mild curry. If you like your curries hot, add extra curry powder and hot sauce—and serve plenty of rice! This dish looks best with unpeeled cucumbers.≠≠

2 tablespoon butter
1 cup diced onion
1/2 teaspoon turmeric
1–3 teaspoons curry powder
4 cups diced, seeded cucumbers
1 tablespoon all-purpose unbleached flour
1/4 cup chicken broth
1 tablespoon lemon juice
1 teaspoon tamari or soy sauce
1/2 cup yogurt
Salt and pepper
Dash hot sauce

In a large saute pan, heat the butter and saute the onion, turmeric, and curry powder until the onion is limp, 3–5 minutes. Add the cucumbers, and saute for 2 minutes. Sprinkle with flour and stir well. Add the chicken broth, lemon juice, and tamari. Cook until the cucumbers are just tender, 2–5 minutes. Stir in the yogurt and season to taste with salt, pepper, and hot sauce.

Preparation Time: 10 minutes
Cooking Time: 10–15 minutes

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Peach Crisp With Almond-Oat Topping 

(From September 2014 High Prairian) 

Gwen Berry 

Enjoy the season’s fresh peaches with this delicious recipe. 



About 2 lbs of peaches, peeled and sliced 
1/4 C brown sugar 
1/4 tsp cinnamon 
1/8 tsp nutmeg 
1 Tbsp instant tapioca (or 2 tsp cornstarch) 

Crumble Topping: 

3/4 C quick cooking oats, or rolled oats ground finer in food processor 
1/2 C whole wheat flour 
1 C almond flour 
1/4 C sugar 
1/4 C brown sugar 
1/4 tsp cinnamon (or up to 1/2 tsp, to taste) 
1/4 tsp salt (or up to 1/2 tsp, to taste) 
1/4 C butter or margarine 


Preheat the oven to 350 degrees F. 

Make the filling: In a small bowl, combine all the dry ingredients. In a large bowl, toss the peaches and lemon juice. Add the dry ingredients to the wet ingredients and toss to coat. 

Make the topping: Mix the dry ingredients. Use a pastry cutter to cut in butter or margarine. 

Assemble: Spread the fruit filling into the pan. Cover the peaches evenly with topping. 

Bake: Bake the crisp at 350 degrees for 40–50 minutes, or until the top is a lovely golden brown. Allow to cool before cutting and serving.

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Zucchini Time is Comin’ 

(From June 2014 High Prairian) 

Audrey Bentz 

This Chocolate Zucchini Cake beats any other chocolate cake, especially if served warm from the oven! 

Set oven at 350 F., oil a 9 x 13 pan. 

Sift together: 2 1/2 c. flour, 1 tsp. baking powder, 1 1/2 t. soda 1/2 cup cocoa powder, 1 t. cinnamon and 2 c. sugar. 

Put in blender together: 1/2 c. milk, 3 eggs, 3/4 c. oil, 1 Tbsp vanilla and 2 c. zucchini (peeled and chunked) 

Mix all together, bake one hour. 

Dust with powdered sugar and savor!

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Overwhelmed with Tomatoes?

(From June 2010 High Prairian)

Martha M. Hamil 

“Tomato Junk” may be your answer. Peel and chunk your tomatoes. Add peppers, onions, garlic, hot chili peppers, and celery (optional). Also, you can add any herbs or spices that appeal to you. Cook 30 to 45 minutes until tender. Let cool, then freeze. It’s great in stews, meatloaf, Swiss steak, as a base for spaghetti sauce, etc. Plus you don’t have to worry about how acid the tomatoes are. The proportions are for each quart of chunked tomatoes, add 1 small onion, coarsely chopped 1 medium green pepper, coarsely chopped 1- loves garlic, chopped  ot chili, sliced  talk celery, chopped (optional). Combine and cook. Let cool then freeze. Vary the proportions to suit your taste. Add any other herbs you desire. Each quart of chunked tomatoes will produce about 1-pints of Tomato Junk. Enjoy.

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