Zucchini, Zucchini, and Zucchini

Today is for recalling the comedy of Paula Poundstone (again). It is a day for zucchini.

We got some zucchini shredded for the freezer.

I made a zucchini butter. I already know I’ll be making this again. I want to see how it freezes, because if does well I’ll make some batches for the freezer. There’s recipes out there for this, but - without measuring - I just sautéed some finely chopped onion ‘n’ garlic in a little unsalted butter until translucent, then added some grated zucchini and cooked it down - slowly - until it was soft. I did smash it a bit with my slotted potato masher, and seasoned it with a little salt at the end. This will be really nice addition for our next tapas night.

I made a new recipe for double chocolate zucchini bread. I baked it longer than the recipe called for, and it did sink a bit while cooling, which makes me suspicious about the center. It turned out of the bread tins nice, and we're still waiting for it to cool enough for the taste test. And for the record: This is cake. Just because it's baked in a bread tin does not make it bread. It's cake. Same goes for banana, and any 'n' all others. This had to be said.

And we’ll be making some cheesy zucchini fritters out on the deck this evening to have with dinner, and to pop into cartons for the freezer.

So yeah, today is all about the zucchini. And there’s more in the fridge, and still more coming in the gardens!

Hail the gods ‘n’ goddesses of the mighty zucchini!

🕊 Peace.

Minestrone Love

This morning was all about rooted Medicine ‘n’ rejuvenation in the form of breakfast with a friend.

This was followed by a farm visit to pick up some peaches. The farmer asked me, “What are you gonna do with them?” I said, “I don’t know yet.”

There was also stop at our local Feed & Supply, and now I’m home, looking at 10 beautiful quarts of minestrone soup (just add pasta!), a favored dinner during the winter months... I’m preparing to wash the jars, so they can be labeled and put away.

Then I’ll be making plans for zucchini - that’s right, more zucchini- and the beautiful peaches that I picked up.

It seems to be a day overflowing with blessings, and I am grateful.

EDIT: In care you're curious, the recipe, such as it is:

🕊 Peace.

Mustard Relish

Today’s for making room on the pantry shelves for 8 half-pints of mustard relish. I haven’t made this in years, and I hope it’s as good as I recall.

Like so many relishes and chutneys, I enjoy them with a nice scrambled egg, omelette or frittata. But - of course - they’re also good with burgers and hotdogs, blended into salad dressings and salads, and other inspirations. 

I didn't have a recipe documented, so I used this recipe as a guide, using about 2 teaspoons of fresh ground celery seed, and no ClearJel® .

🕊 Peace.

Zucchini Pineapple and Bonus Syrup

Today we’re making space on the pantry shelves for 3 bottles of zucchini-pineapple-n-lemon syrup… a byproduct of the zucchini pineapple that I canned yesterday. That's right, zucchini pineapple. And it's exactly what it sounds like.

This is my first time making this, as historically I’ve judged it as a waste of good zucchini. But this year, what with our zucchini invasion ‘n’ all, I opened up my mind ‘n’ heart to revisiting this strange possibility. And I’m glad I did. It’s weirdly remarkable!

I bow down to the weird ‘n’ wonderful mind that first dreamt of this and made it manifest. I offer thanks, too, to Ashley for posting her zucchini pineapple, and thereby inspiring me to give it a go.

There's recipes out there, but here's what I ended up doing...

16 cups zucchini, peeled, chunked (or chopped/shredded)
64 oz. pineapple juice, unsweetened, not from concentrate
3 cups lemon juice, bottled
6 cups cane sugar

Bring to a boil in an open pot, then simmer for 20 minutes, also uncovered. Pack into sterilized pint jars, leaving 1/2" headspace, process in a HWB (Hot Water Bath) for 15 minutes.

If I ever experience another zucchini glut, I’ll likely revisit this. ::nods::

🕊🥒🕊 Peace.

Zuc Soup with Peas 'n' Basil

Nine pints of zucchini soup with peas ‘n’ basil are ready to be labeled and placed on the pantry shelves.

This is a new soup to me. It was discovered in my search for zucchini possibilities, since the zucchini has been over-the-top generous this year. I feel I’m really going to enjoy this, with the basil sparkling bright yet subtle within it. It's a variation of this recipe, adapted to use my garden harvests, including spring peas that were in the freezer. 

I'm betting that this is one of those soups I'll open up on a winter day, purée it, add some milk or cream and grating of hard Italian cheese, to have with a little crusty bread... and enJOY the flavor of a warm summer day in August.

Peace. 🕊🥒🕊

Sweet, Sweet Corn

Yesterday and today have been all about the sweet corn. With much gratitude to Bristol's Farm in sunny Canton, Connecticut we put up…

 

Dried corn (about 10 to 12 ears worth in those two jars)...

Beautiful corn silk... 

Eight pints of canned corn, 2 big bags of the spent cobs to share with the chickens - and the compost- in the weeks ahead, 11 pints of frozen corn (not pictured)...

And a dozen pints of amazing corn cob stock.

Feels good.


Peace. 🕊🌽🌞🌽🕊

Sweet 'n' Spicy Zucchini Salsa

 

Today we have a nice little stash of sweet ‘n’ spicy zucchini salsa that’s ready to be labeled, and find a space on the pantry shelves.

While it’s a tad sweet for my taste, my spouse loves it, and declares it perfect. And I would definitely make it again. It’s one of those recipes to keep on hand for those years when the zucchini just overflows with generosity. 

And if you’d like to make it you can find the recipe I used here, at Wildflower Seed Acres.

Peace. 🕊

Classic Pickled Beets

 

Put up five pints of classic pickled beets today. These are like summer jewels in a jar… sweet and tart, imbued with the flavors and fragrance of cinnamon, allspice, and cloves. It’s one of those things I look forward to enjoying when the weather turns toward cold.

And the color just dazzles me; so much so that I had to toss in an extra photo in full sun to try to capture it. Alas, cameras can’t see what the eyes ‘n’ heart can.

Plus there’s the bonus of cooking up some beet greens to add to whatever we end up making for supper.

I am so grateful for the abundance and beauty of the season. It nourishes and sustains me in so many ways.

Peace. 🕊