I still have ~12 zucchini in my crisper which I have been incorporating into our meals. I may put a few of them in the freezer which, I KNOW, is in total violation of the correct processing rules, but I think it will be fine :)
Saturday, August 7, 2010
I bought a bushel of zucchini from Cedar Circle Farm in Thetford, VT for $15. I sliced into coins and blanched 6 pints for pasta and risotto dishes. I "planked" two cookie trays worth for broiling and lasagnas. Annie (the rockstar!) shredded zucchinis for over and hour and we bagged it into 26 two cup bags, which is exactly the amount needed for our zucchini bread recipe. We may also use the shredded squash for fritters or in place of pasta.
Purchased 12 bunches from Hurricane Flats Farm (Royalton, VT) at Norwich Farmers Market.
Used 1 1/2 cups pine nuts.
We had everything else and will add the Parmesan or Romano cheese when we defrost and prepare to serve.
Yield: 30 1/2 cup portions flash frozen in muffin tins which will feed the four of us over pasta for one meal.
Friday, August 6, 2010
1 C. Oil
2 C. Brown Sugar
2 C. shredded zucchini
1 t. Vanilla
3 C. Whole Wheat Flour
1/2 t. Baking powder
1 t. Baking soda
1 t. Salt
3 t. Cinnamon
1 Generous Handful Chocolate Chips
Preheat oven to 325 degrees. Grease two standard loaf pans. Combine oil and sugar in mixer. Beat in eggs one at a time. Add vanilla, cranberries, applesauce, chocolate chips. Mix in dry ingredients. Bake for one hour or until top puffs up and a toothpick inserted in center comes out clean.
It's in the oven right now. I have no idea if it will be any good! UPDATE: It is delicious! The applesauce helped to lighten it up.
For a visit with family in our new Upper Valley home we had a feast of local vegetables and homemade treats:
Corn on the Cob
Broiled Zucchini and Onions with fresh tomatoes and balsamic vinegar
Chocolate Chip Cookies
This summer we have been working on pickles. We started with an experimental 6 pints of dilly beans using a basic dill recipe plus red pepper flakes for kick. Once we got going we made and put by 24 pints of sweet bread and butter pickles using a recipe from simplyrecipes.com.
We put by 19 quarts of dill pickles using this recipe from allrecipes.com.
We also made a few quarts "new pickles" or "half sours" by using the dill recipe, doubling the garlic and leaving out the dill. I did not can these, but put them directly into the refrigerator and started eating them after 8 hours. I have made them in advance for lunch guests.
We bought a bushel and a half of cucumbers and about half a peck of green beans in addition to onions, garlic and dill at our local farm stands and will be looking forward to crunch (I hope!) cukes through the winter!