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McCall Farms Celebrates Eat Your Vegetables Day

May 31, 2016
Southern Style Vegetarian Gumbo

Eat Your Vegetables Day is June 17 and McCall Farms is celebrating by sharing three delicious farm fresh recipes. From Southern Style Vegetarian Gumbo to Not Just Chocolate Cupcakes, these recipes are simple, satisfying and nutritious.

As one of America’s leading producers of canned vegetables and fruit, McCall Farms produce is picked at the peak of ripeness and immediately canned, locking in its flavor and nutrition. Not only do these Eat Your Vegetables Day recipes taste great, but they are packed with nutrients, too.

Southern Style Vegetarian Gumbo


  • 1 tsp. fresh jalapeño, minced
  • 1/4 cup white onion, diced 1/4"
  • 1/4 cup red bell pepper, diced 1/4"
  • 1/4 cup green bell pepper, diced 1/4"
  • 1 cup vegetable broth
  • 1 cup vegetable juice cocktail, low sodium
  • 1 (15 oz.) can Glory Foods Sensibly Seasoned Tomatoes, Okra & Corn
  • 1 (15 oz.) can light red kidney beans, drained
  • 1/4 tsp. black pepper, ground
  • 2 cups white rice, cooked


  1. Place the jalapeño, onion and peppers in a 3 to 4 quart saucepan. Heat and stir. Add about 1/4 cup of the vegetable broth and bring to a boil. Stir the vegetables occasionally until softened.
  2. Add remaining vegetable broth, vegetable juice cocktail, Glory Foods Sensibly Seasoned Tomatoes, Okra & Corn, kidney beans and ground black pepper.
  3. Heat gently until the gumbo comes to a boil. Reduce heat and simmer for 10 minutes.
  4. Serve with a heaping 1/4 cup of white rice in each bowl.

Mixed Green Mesclun Salad with Blackeye Pea Vinaigrette


  • 1/2 cup Glory Foods Sensibly Seasoned Blackeye Peas; divided
  • 1 (2 oz.) jar pimentos (do not drain)
  • 1 tsp. crushed garlic
  • 1/2 tsp. dried mustard
  • 1/4 cup white balsamic vinegar
  • 1/2 cup olive oil
  • baby organic greens (enough for 6 servings)
  • blue cheese crumbles for serving
  • croutons for serving


  1. Place 1/4 Glory Foods Sensibly Seasoned Blackeye Peas along with pimentos, garlic, dried mustard and white balsamic vinegar in a food processor fitted with the metal blade and process until smooth. With motor running, slowly add the olive oil until incorporated.
  2. Transfer dressing to a bowl and stir in the remaining blackeye peas.
  3. In a large salad bowl, toss the organic greens with the blackeye pea dressing.
  4. Serve salad on individual plates, and sprinkle with croutons and blue cheese.

Not Just Chocolate Cupcakes


  • 1 (14.5 oz.) can Margaret Holmes Mixed Greens
  • 1 cup applesauce
  • 1/2 cup water
  • 3 eggs
  • 1 (16.5 oz.) box devil's food cake mix
  • 1 (8 oz.) package cream cheese, room temperature
  • 5 tbs. real butter, soften
  • 1/2 cup cocoa powder
  • 4 cups powdered sugar


  1. Preheat oven to 350°F.
  2. Drain Margaret Holmes Mixed Greens, add fresh water and drain again.
  3. Add greens, applesauce and 1/2 cup water to a blender. Blend until completely mixed.
  4. Pour greens and applesauce mixture into a large mixing bowl. Add eggs and cake mix, and mix thoroughly.
  5. Pour batter into a muffin pan lined with paper liners. Fill 24 cups about 2/3 full.
  6. Place in oven and bake for about 16 to 18 minutes.


  1. Beat butter and cream cheese together until smooth.
  2. Slowly add cocoa.
  3. Add powdered sugar until frosting is of desired consistency.
  4. Let cupcakes cool
  5. Frost and store in refrigerator until ready to be eaten.

One of America’s leading producers of farm fresh canned vegetables and fruit, McCall Farms has been cultivating food for more than 177 years. The family-owned and operated company produces a wide variety of Southern-style products under the Margaret Holmes, Glory Foods, Peanut Patch Boiled Peanuts and Bruce’s Yams, as well as private-label and foodservice products, all of which are sold nationwide. Based in Effingham, South Carolina, McCall Farms products are grown on 2,000 acres of family farmland with an additional 18,000 acres contracted throughout South Carolina, North Carolina, Georgia and Florida.

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