Fill your kitchen with fresh flavors

Classic Coleslaw
Corn Relish
Corn Salad
Jelly from Jell-O
Zucchini-Apricot Jam
Mock Strawberry or Raspberry Jam
Jujube Cake
Candied Jujubes
Jujube Syrup
Pearl’s Any Kind Fruit Pie

Spring brings with it the anticipation of fresh vegetables and fresh fruits, either from your own garden or from the weekly farmers’ market down the road.

A cool helping of coleslaw complements barbecued hamburgers and franks, and corn relish adds to a backyard feast or a festive picnic. Gelatins add flavor to different types of jellies and jams, so take your pick. There’s even a recipe to help you put a dent in that mountain of zucchini that has you leaving baskets of the vegetable on people’s porches. And if you have jujube trees, the fruit makes a wonderful snack and adds to special treats straight from your kitchen.

Enjoy the warm weather, and may the best of nature’s flavors find their way to your table.

Harold Sanders, of Edwards, Missouri, requests recipes for coleslaw.

Stephen Fiske Sr., of Shinglehouse, Pennsylvania, sends this rendition of an old favorite.

Classic Coleslaw

1/2 head cabbage, small
1 carrot, small
1 tablespoon finely chopped fresh parsley
2 scallions, finely chopped (optional)
Celery seed, to taste
Salt, to taste
Fresh ground pepper, to taste
1 tablespoon sugar
1 tablespoon cider vinegar
3 tablespoons mayonnaise
2 tablespoons half and half

Remove outer leaves of cabbage, core and shred in 1/8- to 1/4-inch wide shreds with knife.

Peel and trim carrot. Grate on coarse side of grater. Combine with cabbage, parsley and scallions.

Sprinkle celery seed, salt, black pepper and sugar over cabbage mixture, tossing with fork to combine. Sprinkle vinegar over mixture and toss again to mix.

Add mayonnaise; toss to mix. Add half and half; toss to mix.

Turn slaw into covered storage container and refrigerate at least 1 hour or up to 6 hours before serving.

Katheryn Beeson, of Conroe, Texas, writes, “I’m looking for a recipe for corn relish like my mother and grandmother made when I was a child. It had fresh yellow corn and red peppers.”