By David O. Heishman –
Ten o’clock Sunday evening, Forth of July weekend. No column written and I need one by eight o’clock tomorrow morning. Too old to be up messing around with this stuff this time of night.
A working weekend. Garden goopy and pickles were part of my effort. I’ve written about goopy before. Thirty eight pints. Three batches from two slow cookers, either twelve or thirteen pints per batch.
Dark green zucchini, golden zucchini, yellow crookneck squash, cucumbers, onions, green peppers from my garden. Dark red kidney beans, butter beans,tomato sauce, Texas Pete, salt, and black pepper from store bought cans and bottles. Four to four and a half hours cooking time per batch, then boxed and frozen.
Nothing measured, no proportions recorded. Every crock pot batch every year a bit different. Almost all good. I’ll make more when my okra is ready. Last year I added egg plant, but found it kind of grubby to grow, so none planted this year. I’ve tried various roots, turnips, carrots etc. but they just clog it all up.
Goopy goes best for lunch. Either warm weather with Big House back kitchen door open behind me or cold weather with gas heater fired beside that door. I add a small can of chunk chicken breast or chopped up ham, bring it to a good bubbling simmer and serve with Cheez Whiz crackers and/or pickles of various varieties.