Spring is here and won't be long now before you get to planting.
So here is a recipe for a few of your green tomatoes this year.
12 lg. green tomatoes
6 red peppers
6 green peppers
3 or 4 large.  onions
1 tbsp. celery seed
2 tbsp. salt
3 c.  vinegar
Grind the tomatoes, o­nions and peppers then drain well.
Mix all ingredients and bring to a boil.
Cook 25 to 30 minutes then pour into hot  scaled
jars and  seal.

Easy to make and easy to store.

12 Ears White corn in milky stage

Scrape corn with sharp knife three times. First scrape corn just to break off kernals. Second scrape remainder of corn halfway. Third scrape off rest of kernels off cob. Then use potato masher and mash all kernels until milk comes out, Take loaf pan which is about 1 1/2″ deep, grease and put in all corn that has been mashed and bake in oven until all kernels are golden brown. Use low heat and bake approximately 45 minutes. When kernels are brown, let cool for about 15 minutes; then cut up and store.

For those that would like to try something different.

Dry the peeled roots (peel roots while they are wet–they are
difficult to peel if allowed to dry). Chop roots into small pieces,
and then grind or pulverize them. When the long fibers are removed,
the resultant powder can be used as flour.

An old recipe from Grandma Walters Cook Book. Pretty tasty too.