I contemplated skipping IDC update this week, but I had a really productive week both in the harvesting and the preserving! So here is the update, but I am hurrying through it (I am tired tonight).
Planted: Anise hysop, tickseed, jacobs ladder, mint, thyme (I've had these and they were perishing in their containers).
Harvested: Eggs (last for awhile); tomatoes; lots and lots of summer squash (three types); cucumbers; green beans; currants; mulberries; wild raspberries; elder flower; bee's balm; stevia leaves (off houseplants); kohlrabi; carrots (baby ones I was thinning out); onions; greens and grass for animals; blueberries (U-Pick)
Preserved: 16 pints of pickled beets; 16 quarts of green beans and 12 qts of yellow wax beans (or mixed); 6 pints of blueberries canned and two gallons of sour cherries in freezer (to be dealt with later); eggs frozen; zucchini oatmeal mini muffins frozen (recipe under Eat the Food)
Prepped/Stored/managed: Worked on camper; stored juice, tuna, peanut butter & canola oil
Skills: Hmmm, need to get back on fiddle lessons
Reduce waste: Nothing significant to report (the usual recycling, ziplock reusing, combining driving trips, cloth bags).
Community: Used near-by U-Pick for blueberries.
Eat the Food: Here is a recipe from an Amish publication.
Zucchini Oatmeal Muffins
Dry:
2-1/2 c. flour (I use all whole wheat, but feel free to experiment)
1-1/2 c. sugar (again, feel free to experiment)
1 T. baking powder
1/2 c. oatmeal
1 tsp.salt
1 tsp. cinnamon
1 cup chopped pecans (or other nuts or not!)
Wet:
4 eggs
1 med. zucchini, shredded (sorry not more specific-I use about two big handfuls)
3/4 c. oil (I like safflower or olive)
Combine the dry, set aside. Beat eggs, add zucchini and oil. Stir wet mixture into dry. Bake at 400 F. until golden brown (or approx. 25 minutes). Makes 3.5 dozen mini muffins. I freeze two dozen and thaw through out year.
Sunday, July 19, 2009
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4 comments:
I am going to raid a friend's sour cherry trees later this week, and am not particularly looking forward to making pie filling (hottest week of the summer so far). I usually freeze my berries in the summer and make my jam in the fall....not sure why it didn't occur to me that I could do the same with the cherries. So my question is, did you pit them before freezing?
Hello Irma!
Normally I do pit them before freezing, but I have to admit being pressed for time for this batch (and the sours don't stay fresh for long), so I froze them with pits. I've read mixed advice on this, but most books say it is ok (may change the flavor to a slight hint of almond). I personally think waiting until the cooler months to deal with them will be soon enough the change won't occur. Otherwise, I do the freeze now, jam later method a lot (probably too much, LOL!)
I tried doing the freeze-now-jam-later with strawberries last year, but my girls ended up eating all of the frozen strawberries ... and we ran out of jam, too ;).
Thanks for the recipe. We were passing by the farm stand the other day, and they'd closed, but the kid who runs it was sitting there with the hood of his van up. So, we stopped and gave him a jump, and he gave me two zuchinni. Anyway, now I know what I can do with it ;).
mmmm those muffins sound great..i must try them!
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