{"id":6850,"date":"2019-08-22T12:00:53","date_gmt":"2019-08-22T17:00:53","guid":{"rendered":"http:\/\/stateoftheozarks.net\/showcase\/?p=6850"},"modified":"2021-01-07T16:43:25","modified_gmt":"2021-01-07T22:43:25","slug":"miss-angies-end-of-season-garden-relish","status":"publish","type":"post","link":"https:\/\/stateoftheozarks.net\/showcase\/2019\/08\/22\/miss-angies-end-of-season-garden-relish\/","title":{"rendered":"Miss Angie\u2019s End of Season Garden Relish"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]<\/p>\n

PLATE 1.<\/span> Beautiful jars of End-of-the-Year Relish, waiting for a winter season of hot dogs, brats, Polish sausage, pork chops and just-plain eatin\u2019 out of the jar.
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[\/vc_column_text][vc_separator][vc_column_text]<\/p>\n

Miss Angie\u2019s End of Season Garden Relish<\/h1>\n

by Joshua Heston
\n<\/strong><\/p>\n

This amazing relish has two important stories for me. First, the precise recipe is from Angie Haage-Hubbs of Salem, Missouri. Miss Angie is the talented vocalist and bass player of bluegrass group Highway 32 and first shared this relish with us all during the Starvy Creek Bluegrass Festival in September of 2010. The recipe is downright amazing on hot dogs (and I don\u2019t even particularly care for hot dogs so that\u2019s saying a lot).<\/p>\n

Miss Angie writes, \u201cMy grandma used to actually grind her relish up but I like it better if it\u2019s not all mushy. I use a food processor. It\u2019s more crispy and colorful.\u201d<\/p>\n

Good times, good friends, good music. It doesn\u2019t get much better than that!<\/p>\n

And yet, that\u2019s not where the story ends. At least for me. You see, I brought a jar home to my mom, Donny Heston. Her response? \u201cThat\u2019s Aunt Jessie\u2019s recipe. She used to make that at the end of the summer and I\u2019ve tried my best to make it one way or another. Never did get it done.\u201d I think it was called chow-chow.<\/p>\n

Either way, my mom remembered it fondly and the taste took her back to a big house on the east side of Osceola, Iowa, where Jessie (Danner) James tended a huge garden, dried peanuts on newspaper in her attic, made orange kool-aid in a big bumpy glass pitcher for Independence Day and using water cold from the old hand pump in the yard, worked at whatever job she could to make ends meet without complaint, and stirred up bags of cracker jacks come Christmas-time.<\/p>\n

Good times. Good family. Good food. Good memories. It is a torch passed from one generation to the next.<\/p>\n

INGREDIENTS (PART 1):<\/h3>\n
    \n
  • 4 cups ground green tomatoes<\/li>\n
  • 4 cups ground onion<\/li>\n
  • 4 cups ground cabbage<\/li>\n
  • 6 to 8 red sweet peppers<\/li>\n
  • 12 green bell peppers<\/li>\n
  • 1\/2 cup salt<\/li>\n<\/ul>\n

    INGREDIENTS (PART II):<\/h3>\n
      \n
    • 6 cups sugar<\/li>\n
    • 1 tablespoon celery seed<\/li>\n
    • 1 1\/2 teaspoons turmeric<\/li>\n
    • 4 cups apple cider vinegar<\/li>\n
    • 2 cups water<\/li>\n<\/ul>\n

      Use a food processor to separately chop green tomatoes, onion, cabbage and peppers. Mix well with salt and let stand overnight. Rinse well with cold water and drain well. In a separate bowl, sift sugar, celery seed and turmeric. Pour over vegetable mixture and stir well. Add apple cider vinegar and water, pour into a large, heavy saucepan and heat to boil. Reduce heat and simmer for 3 minutes. Put into jars and seal.[\/vc_column_text][vc_single_image image=”6849″ img_size=”full” alignment=”center”][vc_column_text]<\/p>\n

      PLATE 2.<\/span> Buckets of green tomatoes are common during the fall season. Encroaching frosts ensure they won\u2019t ripen in the garden…<\/strong><\/p>\n

      [\/vc_column_text][vc_single_image image=”6848″ img_size=”full” alignment=”center”][vc_column_text]<\/p>\n

      PLATE 3.<\/span> Freshly washed green tomatoes, ready to be chopped up for relish (below).
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      [\/vc_column_text][vc_single_image image=”6841″ img_size=”full” alignment=”center”][vc_column_text]<\/p>\n

      PLATE 4.<\/span> Green tomatoes are surprisingly versatile, making excellent relish and even clove- and cinnamon-infused pie. If not done properly, green tomato pie has a whang to it that grabs on and just won\u2019t let go. Done properly, it was my Grandpa Jim Danner\u2019s favorite. Slice \u2019em thin.<\/strong><\/p>\n

      [\/vc_column_text][vc_single_image image=”6842″ img_size=”full” alignment=”center”][vc_column_text]<\/p>\n

      PLATE 5. White onion chopped and ready for the relish bowl. A head of cabbage is chopped to the same consistency.
      \n<\/strong><\/p>\n

      [\/vc_column_text][vc_single_image image=”6843″ img_size=”full” alignment=”center”][vc_column_text]<\/p>\n

      \n

      PLATE 6.<\/span> Beautiful red and green bell peppers are common during the fall harvest and add great color and flavor to the mix.<\/strong><\/p>\n<\/div>\n

      \u00a0<\/strong><\/p>\n

      [\/vc_column_text][vc_single_image image=”6845″ img_size=”full” alignment=”center”][vc_column_text]<\/p>\n

      PLATE 7. After an overnight salt-soak, the mixture is ready for the saucepan. The salt-soak is an integral part of the recipe. Be sure to rinse the chopped vegetables well.<\/strong><\/p>\n

      [\/vc_column_text][vc_single_image image=”6847″ img_size=”full” alignment=”center”][vc_column_text]<\/p>\n

      PLATE 8. Six cups of sugar, plus celery seed and turmeric insure a great complexity of flavor. Considering the volume of vegetables, the sugar is not overwhelming. Celery seed hearkens to Old World influences. Turmeric, originally an Ayurvedic spice and today used to color plain old yellow mustard, has been a part of the spice trade since time immemorial.<\/strong><\/p>\n

      [\/vc_column_text][vc_single_image image=”6857″ img_size=”full” alignment=”center”][vc_column_text]<\/p>\n

      PLATE 9.<\/span> Apple cider vinegar adds punch and a perfect contrast in flavor.<\/strong><\/p>\n

      [\/vc_column_text][vc_single_image image=”6846″ img_size=”full” alignment=”center”][vc_column_text]<\/p>\n

      PLATE 10. With water and apple cider vinegar added, the relish is ready to simmer. Be sure to use a large, heavy-bottomed saucepan. A stainless steel stew pot with a copper bottom is ideal.
      \n<\/strong><\/p>\n

      [\/vc_column_text][vc_text_separator title=”Photo Credits”][vc_column_text]<\/p>\n

      PHOTO CREDITS: J. HESTON \u00a9 2012, OCTOBER 17, 2012<\/h2>\n

      [\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      [vc_row][vc_column][vc_column_text] PLATE 1. Beautiful jars of End-of-the-Year Relish, waiting for a winter season of hot dogs, brats, Polish sausage, pork chops and just-plain eatin\u2019 out of the jar. [\/vc_column_text][vc_separator][vc_column_text] Miss Angie\u2019s End of Season Garden Relish by Joshua Heston This amazing relish has two important stories for me. First, the precise recipe is from Angie…<\/p>\n","protected":false},"author":2,"featured_media":6844,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[955,489,582,581,1495],"tags":[],"class_list":["post-6850","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hillbillyhistory","category-ozarkskitchen","category-sotoarchive","category-sotofeature","category-cooking","category-955","category-489","category-582","category-581","category-1495","description-off"],"_links":{"self":[{"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/posts\/6850","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/comments?post=6850"}],"version-history":[{"count":9,"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/posts\/6850\/revisions"}],"predecessor-version":[{"id":6860,"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/posts\/6850\/revisions\/6860"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/media\/6844"}],"wp:attachment":[{"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/media?parent=6850"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/categories?post=6850"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/tags?post=6850"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}