In the Roanes area of Gloucester, backed up to Wilson Creek, there is a unique and beautiful garden winding itself around the property. It’s where vegetable, fruit, flower and herb plants are growing in harmony and creating a service to both mankind and wildlife. Birdhouses and feeders are strategically placed throughout. Each component of the garden is arranged to blend in with Mother Nature.
Candy Jones, a native of Guinea, with the help of her cousin Melanie, is the creator of this oasis that features an herb garden and grape vineyard as you enter. Candy has lived at the McFerrin home for almost seven years and working in the garden of both flowers and vegetables is what she loves to do when not at work. Candy works in the restaurant business as a server but it certainly appears her heart remains in her garden.
According to Adrin McFerrin, “due to the coronavirus and its impact on many businesses in the county, Candy used her time wisely while off from work in a positive way to create a thriving garden this year for the family. And she started most of her plants by seeds. The vegetable garden now contains green, red, yellow and orange bell peppers, cherry, grape, Better Boy, Beef Steak, Roma and purple tomatoes, okra, eggplant. zucchini, butternut and yellow squash, and string beans.”
To season all of these delectable vegetables are such herbs as purple leaf and sweet basil, thyme, oregano, chives, peppermint, parsley, rosemary, lavender, spearmint, lemon balm and cilantro. “What we don’t eat is normally given to family and friends.” The family however uses and enjoys a great deal of the harvest as the recipes will indicate.
The preparation and cooking at home is shared by all and Candy does her share. Most of her cooking skills are self-taught but she learned also from her mother and Melanie who is known as a very good cook. She and Candy grew up together as kids. They were next door neighbors and they both learned much of their cooking through experiences with their family.
Candy is sharing a recipe of sentimental value. It has no connection to her garden. It’s a dessert that was affordable during hard times. Candy has a fond childhood memory of this treat that she and her mother together, Cracker Pudding.
Besides tending the garden, there is always weeding and this Candy and Melanie do together. The love of outdoors besides gardening brings enjoying pet dogs, ducks and chickens (from whence all eggs for eating and cooking derive), not to mention a miniature horse. They complete the entire farm.
SUMMER SALAD
Consists of sliced cucumbers, cherry tomatoes and freshly picked Swiss chard with a good Italian dressing of your choice.
PASTA SALAD
Consists of sliced cucumbers, cherry tomatoes with a mix of sweet and regular basil from the herb garden. Add your favorite cooked pasta and chill together. This recipe also uses an Italian dressing of your choice.
GREEN BEAN CASSEROLE
1½ c. freshly picked and snapped green beans
Sprinkle of minced garlic added to
1 can cream of chicken soup
1 tsp. Montréal seasoning
Mix well. Place in baking dish and bake in oven at 350°F. for 30 minutes. Optional to add French fried onions for flavor to serve.
ZUCCHINI BREAD
1½ c. grated zucchini
1 c. granulated sugar
¼ c. light brown sugar
1/3 c. vegetable oil
2 large eggs
1 tsp. vanilla extract
1½ c. all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. ground cinnamon
Mix ingredients together into cooking pan and place in oven for 60 minutes at 350°F. until golden brown.
ICED TEA
A refreshing glass of freshly brewed iced tea with lemon tops off the day after working in the garden. We like to add a bit of lemon mint from the herb garden to create a delicious treat.
CRACKER PUDDING
One sleeve of saltine crackers
2 tsp. vanilla
¾ c. sugar, divided
1 c. self-rising flour
1 can Pet evaporated milk
3 eggs, separated
In medium size bowl, take the saltine crackers and crush them up in the package and place in bowl. Add in vanilla, three yolks from the eggs and set aside the whites in a small bowl. Add ½ c. sugar.
Add 1 c. self-rising flour and Pet evaporated milk. Mix together by hand with a whisk or wooden spoon. Place mixture in a Bundt pan. You do not have to spray the pan. Cook in a 350°F. oven for 30-45 minutes. Remove from the oven. In a small bowl, use a hand mixer to add three egg whites and ¼ c. sugar. Blend until fluffy. Spread the meringue on the cracker pudding and return to oven for about 10 minutes until lightly golden brown on top.