Zucchini Season ~Zucchini Hummus ~ Chocolate Chip Einkorn Zucchini Bread ~ Ham and Egg Breakfast Cups

 


We are blessed with a good harvest of zucchini this year.  The rain and bees are doing their jobs wonderfully.  We have had a poor harvest the last few years.

Tip: When freezing shredded zucchini, drain in cheesecloth and squeeze out water before freezing.  It will help reduce a mushy thaw when needed for baking.  

I wore out my first cheese grater, so I replaced it with one that will also shred/slice some vegetables.  It worked great for the zucchini.

Delicious!  I may try other recipes, but this was a new recipe, and I did not even know you could make hummus with zucchini.  The recipe did not say to shred and squeeze out water.  It said to chop and toss in a food processor.  It is somewhat on the runny side, so next time I will shred and squeeze the water out for a thicker hummus.  I can then use it on sandwiches etc.

Jovial's recipe, and it's online.  My batter and bread did not look anything like their photos, but it tastes great!  I did not use the 1 cup sugar.  I used 1/3 cup monkfruit, and it was so good.  My husband has been begging for zucchini bread, so he got a healthier version.  He said it is a bit "dry" to the taste.  I may try tweaking the recipe for a more moist bread (with einkorn flour).

We haven't found good organic ham since 2020.  I found some low sodium organic slices, and made egg cups for the first time.  I think I would use parchment cups next time.  Even though I oiled the pan, I had to scrub and scrub to clean it.

Weeds are Winning....

.... and I am Not Worried

For once. 

Priorities.  

Food wins.   I put more beets and zucchini in the freezer, and more beet greens.  I believe I am up to 40 servings of beets right now.  I may pickle some.  I haven't decided yet.

I do not like to mess with browning meatballs on the stove top, so I went in search for one online that is baked (and for the sole purpose to use up zucchini).

We love lots of zucchini right now, and so far I haven't had the need to give any away.  I still need to freeze more in the shredded form, and slices.

Back to the meatballs....

Random Tidbits

It was time to send this book back to the library.   I flipped through it and scanned one recipe.  It gives you a twist on some foods.  For example, there is a recipe where you shave the broccoli stalks to make a salad.  There are even a few recipes for using apple peelings and cores - apple wine jelly was one.

Zucchini - Tomato Frittata

Every few days I have been making a crock pot of steel cut oats, so Hubby can take his breakfast to work (or we enjoy it after the gym, and before he leaves for work).  

 

The frittatas, and other dishes fill up the remainder days.  I made a zucchini- tomato frittata recently.  The roadside produce stand still had some

Glorious Rain! ~ Homemade Graham Crackers

Thank you all for your happy thoughts and prayers for rain to arrive.  It arrived yesterday afternoon.   It poured for a very short time, but it came down hard. I was so relieved.  I think the downpour lasted only 15 minutes, but it was better than nothing at all.  Today, I will be checking for any new squash, and broccoli to pick.  And tomatoes. 

 

While it rained, I baked some homemade grahams.

Homestead Happenings

The title should be "what's not happening" ha ha!  Hubby is still working 12 hour shifts.  I see him for about 2 hours from when he wakes up to when he returns to work.  Yesterday, I woke up early (surprisingly) and noticed he wasn't home.

I texted that I was a bit worried.  He texted back "working till 10."  I texted, "can they do that?!"  That would be a 16 hour shift, and he has a one hour drive home.  Let's just say I was wide awake at that point.


In the meantime.

I have put 6 cups of shredded zucchini in the freezer.  It's not a lot sadly.  We need rain.  I can water with well water and some with rain barrels, but a good soaking is so very badly needed.  I put up about 2 more pounds of green beans too.

Garden ~ Herb Garden

The zucchini is doing well, and cucumbers are just now starting to come in.  Our hot peppers and green bell peppers are behind, and we do not have any broccoli yet (oddly, it's usually the first).  I'll be out picking peas, and maybe green beans today.  It all depends on how well this last small bit of rain did.

Picked our first cucumber this year.  Delicious!  We only had one ripe one, so I am hoping we get many at once to can pickles.

Salsa Tasting

Okay, I lied about letting the zucchini salsa sit.  We popped open a jar already.  Now, I did pretty much follow the recipe, but I diced up 2 jalapenos and 2 hot banana peppers and added them (to the marinade early on). 

If you like medium to hot salsa, definitely add some hot peppers.  We loved this salsa.  It's very thick, so I think I can safely leave the corn starch out next batch (if I get enough zucchini to make it again).  I drained the veggies very well and I also drained my roma tomatoes after I chopped them up, before boiling everything.

Zucchini Salsa ~ Yellow Squash Hash Browns ~ Tidbits

I have really enjoyed the tiny bit if porch time I've been able to get this week.  I'm soaking up the cool weather, because I am sure it will turn hot and humid (again).  Then again, it's very nice this morning. 


Before I share my canning results yesterday, I want to share a bit of other good news.  I finally heard from Daughter in GA.  She phased up faster than anyone in her platoon, and was promoted to PG (in charge of a platoon of soldiers).   She can now have visitors, leave post, and even wear civilian clothing.  We are very proud.  She is the only female PG.

A quick update on Son.  We received an invitation from Geiger, NC.  There will be another graduation for him after he finishes MCT (Marine Combat Training).  However, this time we are unable to attend.  I wrote him to tell him, but have not received a call from him (yet).  He may not even have time to see us if we do attend, and may be put on a plane to CA right after he graduates MCT.

Zucchini-Banana Squares ~ Goat on the Loose

While I was out getting a few groceries, my 17 year-old daughter made Zucchini-Banana Squares.  I had quite a bit of zucchini that I harvested yesterday morning, and had a few soft bananas.  Luckily, I had one bag of mini-chocolate chips too.  These bars are made with flaxseed or wheat germ, and are fairly healthy.  The recipe comes from Heart Healthy Living, and is linked below.  We do buy organic/non-gmo canola oil as well.  I have not made these with applesauce yet, but may try it before the summer is over.  I do plan to freeze some shredded zucchini this year.

I also picked some green peppers for dinner, and made 3 batches of homemade mushroom soup (to make a chicken spaghetti favorite of ours), using our goat's milk.  

Easy Steel Cut Oats ~ Go Kart Repairs ~ Chicken Alfredo

Sharing another steel cut oat recipe. This smells so good when it's cooking.  Sorry for the bad photo, it was not the best time of day to take one indoors.

Healthier Zucchini Cake ~ Blackstrap Molasses and Honey

I happened to be thumbing through a book I got for free at the library, and found a recipe for a healthier zucchini cake.  Although the book had outdated information on healthy eating, some of the recipes looked good enough to try (Foods that Heal, by Maureen Salaman and James F. Scheer, © 1989)

I had purchased blackstrap molasses from my last trip to Amish country (where it has been the only location to find it other than on the internet).

Hubby's co-worker shared two large zucchini's with us, so I made the cake to try, and shredded the remaining zucchini for freezing.  

The only thing I forgot to buy to finish this cake, was the slivered almonds.  Tip:  One of my daughter's suggested simply sprinkling chopped almonds on it next time.

Zucchini Cake

2 1/2 cups whole wheat flour

2 cups zucchini, grated

1 c. slivered almonds

1 c.  apricots, chopped

1 lime (or lemon)

1 c. safflower oil (cold press)

1 c. honey

1/2 c. blackstrap molasses

2 eggs

2 t. baking powder

1 c. spring water

Beat eggs.  Add honey and molasses while beating.  Grate rind of lime and add with lime juice.  Mix flour and baking powder.  Add water and oil alternately.  Add zucchini and apricots.  Place in 9 x 13 baking dish.  Sprinkle top with slivered almonds.  Bake 350°F in the oven for 40-45 minutes.

Note:  This cake is moist if using fresh apricots, which is what I used.  I did have to bake it a bit longer.  My family devoured it. 

Teabag Tidbits

Here is where you join me with a cup of tea, while I share tidbits of yesterday and this morning.

I trimmed off my garlic scapes, and need to cook them up.  I picked more strawberries and my painted rocks are working.  However, I need to make sure one is at every plant.  I have doubled the amount I am picking.  Also, the plants that are directly behind the banging pie pans are completely untouched.

We had another baby raccoon yesterday.  This time it was 5:00pm-ish, and in the driveway.  We did leave a message with Nature's Nursery, but have not heard back yet.

I swore I would not buy petunias in hanging pots, and I did.  I am not spending every morning dead heading them.  I just hope I get to see our yearly hummingbird again.

Yesterday, after dinner, we heard the beautiful song of our yearly Baltimore Oriole.  He presented his song from a tree seen from the kitchen window.  However, I don't have photos.  He flew off as soon as we heard him.  His colors are so rich.

This morning, as I twisted the handle to the south door, a baby squirrel took off.  It had been resting at the base of my door.  He may be why my bird feeder is empty so fast.

I made a vegetable side last night to go with our pasta dish, and it was a winner.  It was simply butter, onion, zucchini, and corn off the cob.  For the recipe visit:  Fresh Corn and Zucchini Saute.

As for that book on "stress" - ha ha ha!  You guessed it. I have not opened it since I read the first chapter, which talks about how the word today is overused.  Back in the day it was "at wit's end" and so forth.  The author instructs the readers to use a highlighter, and have a pad of paper and a pen on hand.

The weather is so nice this morning.  It's dark and cloudy, but with a brisk breeze - excellent for camping.  I may just take my shawl and spend a few quiet moments on the porch (aside from traffic noise), before the kids get up.

Friday's Ramble ~ Turning Zucchini into an Instrument

Conversation between me and hubby:

"Uh, honey? Did you know you can use a zucchini stalk like a recorder? You know like an instrument?" (Me)

"Honey, you are just not normal." (hubby sighs and lowers his head with a smile, shaking his head from side to side)

Crazy as it sounds, it's true.  If you still have zucchini in your garden give this a try.  According to this page in my book Log Cabin Cooking, Pioneer recipes and Food Lore" you can. 

It's a ramble kind of day today.  Grab a cup of tea or coffee for this one.

Yesterday I changed up my day.  I actually cooked dinner.  The family is so used to seeing me standing at the stove canning, or out in the garden.  I was not driving out for supplies, so I surfed the net for recipes.  Allrecipes is always a nice one.  I can search for recipes by the ingredients I have.

I made Cheesy Sausage Zucchini Casserole, but changed some of the ingredients - used cream cheese and cottage cheese vs. processed cheese food, and used jasmine rice in place of regular white rice.  Delicious!

I still have some pears, and didn't have enough ripe ones for jam.  I made Pear Bar Cookies.  Yum!  I doubled the recipe, and it was out of the oven just before the school bus pulled in.  We ate them warm, and they tasted like a pie.  So good!  And so naughty.  I made these with the organic pears from my hubby's family and organic, unsalted butter.  This family is so spoiled.

I started weeding my flower beds.  I spent over an hour out there and came in soaked in sweat.  Yuck.  It's been so humid here lately, but my flower beds look terrible. 

The kids are getting lazy.  Every day I have to go upstairs and turn off lights and fans.  Dishes are being left everywhere and floors covered with whatnot.  It's no wonder my youngest could not find her shoes this morning, almost missing the bus.  And they think that when I remind them to pick something up, that I am nagging.  

One of these days they will realize what responsibility is.  They have one job chart - dinner dishes. Yet, every night I have to remind them.   Pretty soon, I'm going to have to give each of them an assigned set of dishes.  I'll engrave names so they can't say, "I don't know who left that there" and "I didn't do it."  You know?  That just might work!  Ha ha!

Speaking of that, they not respecting each other.  Guess they need a dose of reading from the virtues and morals book.  

Our youngest daughter is running for student council this year (again).  Last year she was not voted in.  Hopefully she will this year.

Update on my hubby's kidney donation:
The hospital that they were to have this done at, and then rejected for no good explanation, was recently written up in the paper.  A nurse placed a kidney with waste when it was to go to a recipient.  Some 900 transplant patients are being sent to other hospitals.  I guess that's why they continued to avoid his sister's calls.  They literally did not return any calls to her and to her case worker.  

I started writing exercises to gear up for that novel the kids keep reminding me about.  With a large family, it's tough to concentrate here anymore.  Hubby and I see how much we need a place of our own, so we are working on that.

Technology.  I dislike it tremendously.  E-mails.  Texting.  If used correctly, it's great.  Not used correctly, it's all out negative.  

I've only had to use my dryer once this summer.  I had put out two large loads of towels etc. and it rained.  I could have left them out, but rained the next day too. I love my clothesline.

I may be donating scarves to the homeless again this year.  The granny square pattern I have been using, can be made with all of my scrap yarns.

I need to get my l laundry out, and will be back to sip coffee and read blogs.   Enjoy your day!

"No one lives on the top of the mountain. It’s fine to go there occasionally —for inspiration, for new perspectives. But you have to come down. Life is lived in the valleys. That’s where the farms and gardens and orchards are, and where the plowing and the work is done. That’s where you apply the visions you may have glimpsed from the peaks."

~ Arthur Gordon






 

Cooking Up Squash

Dinner the other night:  Zucchini Linguine, Squash Cornbread, Roasted beets with thyme, rosemary and onions, and broccoli.