2 of 5 Zucchini Recipes For Those Who May Have Too Many (And Who Doesn’t?)

Posted on August 24, 2016 by elzbthc

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Provencal Zucchini and Potato Gratin

Yield:6 side dish servings

Cooking spray

1 medium yellow summer squash (about 8 ounces)

1 medium zucchini (about 8 ounces)

1 small Yukon gold potato, about 4 ounces, scrubbed and thinly sliced

1/4 small sweet onion, such as Vidalia, thinly sliced

Kosher salt and freshly ground black pepper

1 sprig fresh rosemary, leaves removed

1 tablespoon olive oil

1/4 cup (1 1/2 ounces) freshly grated Manchego cheese

Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.

Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.

Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.

Nutritional analysis per serving

Calories 87; Total Fat 5.2g (Sat Fat 2.2g, Mono Fat 1.7g, Poly Fat 0.3g) ; Protein 3g; Carb 8g; Fiber 1.5g; Cholesterol 5mg; Sodium 163mg

This dish is based on a traditional Provencal dish called a tian, the perfect baked dish for showcasing summer vegetables. Try swapping rosemary for thyme or oregano, or adding thinly sliced summer eggplant to the mix.

One of Five Recipes that use Zucchini: Just In Case You Have A Lot!Zucchini Pancakes Recipe : Ina Garten : Food Network

Posted on August 23, 2016 by elzbthc

Ingredients

2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil

Directions
Preheat the oven to 300 degrees F.
Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
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Source: Zucchini Pancakes Recipe : Ina Garten : Food Network

Sunflower Jelly – The Nerdy Farm Wife

Posted on August 22, 2016 by elzbthc

And you thought there was nothing new under the sun! I might try this. If you do, let me know.

I first got the idea for making sunflower jelly whilst I was pondering the happy row of flowers in my garden and wondering what other uses I could extract from them besides the seed. I remembered reading that the petals were edible and could be sprinkled in salads. During further research, I read that Native Americans used a decoction from the head for respiratory ailments. Whether this is completely true or not, I have no

Source: Sunflower Jelly – The Nerdy Farm Wife

Another Idea For Using Green Tomatoes?

Posted on November 19, 2014 by elzbthc

Another good use for green tomatoes. Use them as a substitution for tomatillos which are all tart.

(19) Julien Vaché’s answer to What can you make with green tomatoes? – Quora.

My Garden in The Fall, Dahlias and Tomatoes Still Going Strong

Posted on October 31, 2014 by elzbthc

This has been a most interesting year weather wise. I am beginning to think we should call tomatoes in my neck of the woods a fall crop. Sure, I had smaller ones like the cherry tomatoes, Sweet Baby Girl and Sungold and the Compari and Sweet Carernos tomatoes give us fruit but really none of the biggest ones. Limmony , Cherokee Chocolate and Speckled Roman were next to give us something to eat. Most did not grace our table until the second week of September. Everyday, the crop was increasing as the green tomatoes got bigger and bigger. We waited with bated breath. The first of the big ones to ripen was Mello Yello. It was 2.6 pounds! The Aussies, My Love’s Pink Oxheart and the Coustralees were the next largest. Our Amish Paste put out lot of huge, paste shaped tomatoes. The only one that has not yet produced is the Cosmonaut Volkov. It started out really slow, glacially slow and has good sized tomatoes but it it October 31. I had high hopes for that one.

On of our last harvests

This is a picture of our Amish Paste still going strong on October 31! Amazing. We still have about 150 pounds of green tomatoes which are taking their sweet time to ripen.

Stay tuned for more wrap up posts for the 2014 season.

What I do With My Tomatoes – Canning and More Canning

Posted on September 25, 2014 by elzbthc

Here is a picture of one day’s harvest of tomatoes, which finally started ripening, (I swear in our neck of the woods it’s a fall crop now). I canned 31 quarts of tomatoes, so far and there will be many more 2014-canned-tomatoes-2 .

I like to do it this way because I can use them for just about anything, sauces, as an ingredient in a recipe, pepper steak, even soup. I mix all the colors together which I think is very pretty and strengthens the flavors, making it more complex. 2014-canned-tomatoes