Wilcher cooks fresh produce from her garden

Jennifer Wilcher uses fresh produce from their four gardens to prepare home-cooked meals for her family.

Jennifer grew up working in a garden and tending the produce with her now late grandmother, Jonita Tolbert. 

Jennifer gives all the credit for their success in the gardens to her husband, Kevin, who she said works very hard to make sure their gardens are maintained. Together they grow vegetables, including corn, zucchini, eggplant and more. 

Jennifer grew up in Philadelphia and attended Philadelphia Public School. She has worked in retail for the majority of her life and still works part-time in retail. 

Jennifer and Kevin have five children and 10 grandchildren and they live in the Good Hope community, where they have land for their gardens and grandchildren to go fishing and do other outdoor activities.

"I love taking my grandchildren shopping," Jennifer said. 

Jennifer is the daughter of Jimmy and Darlene Tolbert and she has three sisters. Together they grew up watching their grandmother cook and work in the garden. 

Kevin loves all vegetables, Jennifer said adding he would eat butter beans and cornbread all the time if he could. That is why fresh produce is essential for their family. 

Jennifer is known for her zucchini bread. She uses zucchini that comes straight from her garden and she tries different ways to cook her vegetables. She also cans some of her vegetables. 

Jennifer is used to cooking in large quantities. One of her favorite things to do is have all of her family together to eat, she said. The family tries to get together as much as possible for cookouts and other occasions. For Jennifer, nothing makes her happier than gathering around the table with her family to enjoy great home-cooked food. 

During October, the Wilcher family traditionally holds a big Halloween party.

"We always have a big pot of chili or stew," Jennifer said, adding the pots they cook the chili and stew in are massive. 

Jennifer said anyone is welcome to attend because she loves feeding a large crowd.

 

ZUCCHINI BREAD

3 c. shredded zucchini 

3 c. All purpose flour 

1 tsp. salt 

1 tsp. baking soda 

1 tsp. cinnamon 

2 c. sugar 

1 ¼ c. oil 

3 eggs (room temp.) 

1 tsp. vanilla 

Nuts (optional) 

Mix wet ingredients together (eggs, sugar, oil, vanilla and zucchini). Mix dry ingredients together (flour, baking soda, cinnamon, salt, nuts). Pour wet ingredients into the dry and mix well. Pour into a greased and floured loaf pan and bake 1 hour at 350. (Makes 2 loaves). 

 

HONEY MUSTARD PORK LOIN 

1 large Pork Loin 

1 cup Dijon mustard 

½ cup honey 

1 TBSP. crushed black peppercorns 

Slice pork loin ½ thick and season with salt and pepper. Cover and bake at 350 for about 30 minutes. Mix mustard mixture and pour over top, put back into oven uncovered for 30 minutes, or until desired tenderness. 

 

FRIED OKRA PATTIES 

1 pound of cut okra (fresh or frozen) 

1 cup self-rising cornmeal 

1 cup self-rising flour 

1 tsp. garlic powder 

½ tsp. black pepper 

1 cup milk 

½ cup chopped onion 

Mix all together and spoon into skillet with oil to fry.