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. 🕊

Dried Collard Greens

Today was for dehydrating some collard greens.

I harvested a beautiful arm full, washed them...

...blanched them, and laid them on the racks...

...and - on a day like today - let them dry in the sun. Once they’re blanched they dry pretty quick. I give them a finish in the dehydrator before jarring them up.

This is our second batch for the season. I love having dried collards and kale on hand throughout the winter to add to all manner of food preparations.

Peace. 🕊

Poppy Seeds Saved

Finally got the poppy beds cleaned up and the seeds collected. Six ounces worth, which leaves me plenty to plant, plenty to share, and some to bake with as well.

And, of course, plenty reseeded themselves during harvest!

I’ve said it before, and I’ll say it again and again, Nature is so very generous.

May we mirror her behavior.

::nods::

Peace. 🕊

Dinner

I’m not done harvesting for the day yet, but I do know that in this basket of random harvests I will find dinner.

And I am grateful.

Peace. 🕊

PS