Warrens work side by side

By MARGARET HOBBS / Staff Reporter for the Southern Standard

Flower and vegetable gardening serve as a prosperous hobby for Jewell and Hallie Warren. The pair have grown gardens for over 30 years, filling two freezers and stocking pantry shelves with fresh produce.

Summer is the time for tending vegetable gardens, working the soil and reaping the benefits after many hours of hard work.

Nothing is more delicious than fresh vegetables straight out of the garden. Juicy tomatoes, corn, green beans, squash, okra and cucumbers are just a few of the delicacies grown locally and enjoyed by many.

Jewell and Hallie Warren are among the many Warren countians who enjoy toiling in the garden and working in their flower beds. The Warrens have called their Viola Road farm home since 1968 and have had a vegetable garden every year.

“We just like to grow anything, as long as we can use it,” says Hallie, who has filled two freezers and canned numerous jars of vegetables for her pantry. Gardening is a joint effort for the pair, both of them take part in the planting, she does the hoeing and he the picking.

Hallie enjoys working in the garden, but her passion is her flowers. The yard is filled with colorful beds of assorted flowers in a rainbow of colors.

“I enjoy working in the flowers and used to have 89 roses, that is until the beetles got them!” Hallie noted.

Jewell retired from McMinnville Electric System with 50 years service. Now, he enjoys working around the farm and tending his three horses.

Hallie has provided us with some of her favorite vegetable recipes, many that have been handed down through the generations.

Apple Pie
2 cups chopped apples
1 teaspoon cinnamon
2 cups sugar
2 cups water
1 stick margarine
Crust:
1-1/2 cup self-rising flour
1/2 cup shortening
1/3 cup milk

Mix crust ingredients well. Roll dough into a large rectangle 1/4 inch thick.
Place apples and cinnamon on dough and roll up like a jelly roll. Slice in 1/4 inch slices and place in a 9×13-inch pan where a stick of margarine has been melted.
Mix sugar and water. Heat until sugar is dissolved. Pour over apple slices and bake at 350 degrees for 30 minutes.
Green Tomato Pickles
3 pints apple cider vinegar
3 cups sugar
1/4 cup canning salt
1 gallon green tomatoes, quartered or smaller
1 quart chopped onions
1 pod hot pepper

Mix salt, sugar and vinegar. Heat until dissolved. Add tomato mixture and simmer until comes to boil. Cook 25 minutes
Put in sterilized jars and seal.

Broccoli-Bean Casserole
2-10 ounce packages chopped broccoli
1-16 ounce can cut green beans, drained
1 can cream of mushroom soup
3/4 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
1 cup cheddar cheese, grated
1 medium onion, chopped
2 eggs, beaten
Croutons

Cook broccoli and drain. Mix all ingredients except beans and broccoli. Arrange 1/2 of broccoli in greased casserole. Cover with drained beans. Pour 1/2 sauce mixture over beans. Add remaining broccoli then rest of sauce. Top with croutons. Bake at 350 degrees for 30 minutes.

Squash Casserole
1 pound yellow squash, sliced
1 medium onion chopped
1 cup Velveeta cheese, grated
1/4 cup milk
1/2 cup cracker crumbs
1/4 stick butter
1 egg

Cook squash and onion in heavy saucepan until tender. Drain well and mash. Combine the squash and onion with 1/4 cup milk, butter and egg. Add 1/2 of cracker crumb and cheese.
Bake at 450 degrees for 20 minutes. Remove from oven and add remaining cracker crumbs and cheese. Bake until brown.

Squash Pickles
8 squash, sliced
4 onions, chopped
2 green sweet peppers, chopped
2 red sweet peppers, chopped
2 cups sugar
2 cups apple cider vinegar
2 teaspoon celery seed
2 teaspoon mustard seed

Sprinkle squash, onions and pepper with salt. Let set 1 hour and rinse with cold water. Add squash mixture to vinegar, celery seed and mustard seed and bring to a boil. Place in sterilized jars and seal.