JULY – RECIPE OF THE MONTH Summer Supper by Bob Leasure
During those summer days when new things are readily available, sometimes you can get pretty much your whole dinner from your garden, or close to it. This was a summer ritual when I was growing up; and we looked forward to it every summer. My Dad’s Savage .25-20 provided my four brothers and three sisters with many hours of gathering young groundhogs.
Fried Young Groundhog
1-2 young groundhogs per person, (hopefully found away from the garden, not in it)
1 handful of new green onions, about a dozen w/tops – chopped
1 teaspoon seasoned salt, (reserve half to season the flour)
Pepper to taste ½ cup bacon grease
1 cup flour, more or less for dusting
Put on a large pot of water to boil. Add quartered groundhog, chopped onions, half of the seasoned salt and pepper to taste. Bring to a rapid boil, boil for 20 - 30 minutes, then cover and remove from heat. Let groundhog stand in water for about an hour. Remove groundhog, drain and dredge in the flour seasoned with the reserved seasoned salt and pepper. Heat bacon grease in large cast iron skillet over medium heat and fry, turning until nicely browned, cover and turn down the heat to low and simmer about 10 minutes or more taking care not to overcook. Remove pieces of groundhog, drain on paper towels.
*Serve with creamed peas and baby potatoes w/green onions. Recipe Below.
Creamed Peas and Baby Potatoes w/green onions
12 -14 golf ball sized new potatoes, (whole or halved - red or white), not peeled 6-8 green onions, chopped w/about half of the tops included White sauce, enough to cover most of the potatoes, (recipe below) Salt and pepper to taste
Wash and halve or leave whole, not peeled potatoes, boil until just tender, adding chopped onions and peas during last five minutes. Drain, and make white sauce, (recipe below) add peas, potatoes and onions, heat over medium, stirring until bubbly. Salt and pepper to taste.
White Sauce: My wife, Debbie makes her white sauce by; melting 2 tablespoons butter in 1 cup milk, whisking in 2 table-spoons flour, adding salt, pepper and paprika to taste. Cook until thickened. Double or triple this if needed. Use this recipe also to cream baby lima beans when you have them.
*Note: Homemade biscuits are great to sop-up any left-over white sauce on your plate.
*Note: Strawberry/Rhubarb Pie makes a great summer dessert to follow this supper.