| T O P I C R E V I E W |
| Bee Haven Maven |
Posted - Jun 27 2007 : 05:58:35 AM
Hi gals. It seems that no matter what I plant in the garden....the zucchini is always the most prolific. I have a great recipe for zucchini pickles if anyone is interested and you can do the entire process in less than an hour  ... from this:
to this:
Keep Smiling.....Bev
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www.beehavenacres.blogspot.com , www.beehavenmaven.blogspot.com |
| 25 L A T E S T R E P L I E S (Newest First) |
| kissmekate |
Posted - May 25 2008 : 10:03:11 PM
Not sure if anyone suggested this, I haven't read all the pages. When I have too many zucchinis, I whirl them up in the food processor and add a little of the "goop" into baking recipes for added fiber. It also makes things moister so brownies, quick breads or muffins melt in your mouth.
Don't miss out on a blessing, just because it isn't packaged the way you expected. ~MaryJo Copeland |
| electricdunce |
Posted - May 24 2008 : 12:20:30 PM
My husband and I planted some zucchini years ago. After a while we were contemplating building a catapult so we could lob zucchinis at the cows next door, and any passing pickup truck with an empty bed.....Karin
Farmgirl Sister #153
"Give me shelter from the storm" - Bob Dylan
http://moodranch.blogspot.com
http://domesticnonsense.etsy.com |
| lisamarie508 |
Posted - May 24 2008 : 10:28:55 AM
I don't know how I missed this post last year. What a wealth of information. I'm bummed. I forgot zucchini seeds this year. It might not be too late to start them. What do you gals think? I would only need 3 or 4 plants anyway, maybe I should just splurge and buy the plants.
Farmgirl Sister #35
"If you can not do great things, do small things in a great way." Napoleon Hill (1883-1970)
my blog: http://lisamariesbasketry.blogspot.com/
My Website:
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| happyhousewife |
Posted - May 23 2008 : 11:54:35 PM
Wow! Now I have to buy zucchini seeds tomorrow... :) |
| MasterGardener |
Posted - Oct 19 2007 : 09:26:44 AM
Excellent suggestion Jo, I'll do that...thanks.
Chandra
She considereth a field, and buyeth it; with the fruit of her hands she planteth a vineyard.
Proverbs 31:16 |
| Hideaway Farmgirl |
Posted - Oct 19 2007 : 09:04:47 AM
Chandra, good question!
Why don't you post it again as a New Topic so more people will respond. I did that a while back, asking how people kept track of their barter exchanges and got a lot of very different and helpful responses.
Jo
"Wish I had time to work with herbs all day!" |
| MasterGardener |
Posted - Oct 19 2007 : 08:56:20 AM
Jo, thanks for the reply...glad it made sense.
Does anyone else find it difficult to remember which "threads" you've posted to? I know the subscribe feature is available...but I'd wind up with over 100 emails daily if I subscribe to all the forums that interest me. What do the other farm girls out there do to keep track? Anyway...such a source of joy reading posts on this site.
Chandra
She considereth a field, and buyeth it; with the fruit of her hands she planteth a vineyard.
Proverbs 31:16 |
| Hideaway Farmgirl |
Posted - Oct 19 2007 : 08:47:54 AM
Yes, makes perfect sense and thank you for explaining it so well!
Jo
"Wish I had time to work with herbs all day!" |
| MasterGardener |
Posted - Oct 17 2007 : 2:40:41 PM
Hi Jo,
"Sweating" is a method for removing some of the excess moisture. These squash tend to "weep" and this excess moisture is wonderful for some dishes, but others need the moisture reduced before cooking. Sweating the zucchini or any squash including cucumber, is done with or w/o salt. Slice each veggie into a colander, lightly sprinkle with salt (optional), repeating with each squash and then let them sit for up to 30 min. to release excess moisture. I have omited the salt on many occasions and while it is still effective, not as much moisure is released. If I use salt, I either rinse and turn out onto a clean towel & dab to absorb excess moisture, or with one of my fav recipes, I just wipe the excess salt off w/o rinsing.
Does this make sense?
Chandra
She considereth a field, and buyeth it; with the fruit of her hands she planteth a vineyard.
Proverbs 31:16 |
| Hideaway Farmgirl |
Posted - Oct 17 2007 : 07:23:38 AM
Chandra,
SHowing my ignorance here, but what do you mean by "sweat" after slicing the zucchini?
Jo
"Wish I had time to work with herbs all day!" |
| MasterGardener |
Posted - Oct 17 2007 : 06:32:23 AM
One of our favorite quick meal accompanyments is simple; roasted zucchini. Preheat oven to 500 degrees. Slice, sweat (optional) & arrange zucchini (stacked, single-layer, doesn't matter, they'll cook down) on a jelly-roll or similar pan. Drizzle w/olive oil & toss to coat. Use seasoning of choice (I love Tony Chachere's) and then put them in the oven. Reduce heat to anywhere from 375 to 400 degrees. You'll need to watch them and sometimes I toss them midway, sometimes not. Cook to desired doneness; the length of time will vary. We like ours a bit crispy.
Note: you can add any sort of veggie with it...we use gooseneck, tomatoes, greenbeans...whatever there's an abundance of in season.
It's a family favorite.
She considereth a field, and buyeth it; with the fruit of her hands she planteth a vineyard.
Proverbs 31:16 |
| Amybug |
Posted - Sep 17 2007 : 07:02:41 AM
I am so glad some of you tried the "Pineapple." It was one of my Grandmother's recipes from the depression. It is amazing how creative one can be when necessary. I think of the old saying, "Necessity is the mother of invention."
Thanks, Shirley, for the apple ring recipe. I will try that soon. I have always wondered if I could make "pineapple" rings, using zukes or cucumbers. Thanks for that, too, Shirley.
Amy
"The secret to a successful life is to take the cards you are dealt and play your best hand with them." |
| Hideaway Farmgirl |
Posted - Sep 12 2007 : 08:23:13 AM
quote:
Originally posted by mommom
How about "mock crabcakes", anyone? In the blender, shred a couple of zucchini's. Drain in collander. Mix: zucchini, two eggs, breadcrumbs, salt, pepper, and garlic powder. Then, add a dash or two of Old Bay garlic and herb seasoning. I don't have exactly a recipe for this so I just wing it. We had so many zukes one year I just kept experimenting and this tastes just like a crab cake.Fry them up in a pan. I make several at a time because my family likes to heat them up and eat them plain! Susan
Susan, I made the mock crabcakes last night. Awesome! Only issue I had was using the blender to shred the zukes. It jammed constantly and yes, I should have thought this through and used my food processor instead, but, I ended up with chunks and julienned pieces that I cut up by hand. By this time, DH came into the kitchen to see what all the fuss and noise was about, and I said, I'm making mock crabcakes, using zucchini. Well, a little history here: We are blessed to live almost within sight of the Chesapeake Bay, and we are honest-to-goodness crab-pickin', seafood lovin' foodies! Another side note, DH has never really cared for zucchini, on a good day. So I waited, and here came the expression, the puzzlement, the "WHAT ARE YOU THINKING?" that finally came out of his mouth. I laughed and said, yeah, the whole title of the recipe just doesn't work in this house, does it? I am going to rename them Zucchini patties, is that better? Oh maybe, we'll see, what else are we having?
Anyway, fast forward through the preparation, which went well, just like crabcakes, I even dipped them into dried stuffing mix after I formed the patties, just like I do with my legendary crabcake recipe, and fried 'em up in a skillet with butter laced with a bit of olive oil. They browned up nicely and stayed firm, and looked remarkably like the crabcakes they were impersonating! I served them with those thin-sliced pork chops that you also fry up in a skillet.
I tasted mine, and said WOW, these are really good. No comment from DH, he had taken one bite. Then another, and then, as I waited with anticipation, he said ... Quote "these are surprisingly tasty" Unquote! Hooray! Anyway, I wanted to share that funny story, and also add my recommendation for the recipe.
Jo
"Wish I had time to work with herbs all day!" |
| Rivergirl_2007 |
Posted - Aug 27 2007 : 10:17:07 AM
Hello - I just wanted to let you all know I tried the pineapple rings. Wow! They're great. Really crisp and full of flavor. I used the same method as the spiced apple rings and when I got to the "brine/syrup" stage, I substituted the "pineapple" ingredients (and added some extra pineapple extract instead of the cinnamon sticks). Then I let it go through the next two days of draining and reheating the syrup. Today they are being "canned". Hope you all give it a try with your extra cucumbers and enjoy them as much as we will ours. |
| Rivergirl_2007 |
Posted - Aug 17 2007 : 07:13:24 AM
Sorry to sign off so abruptly. There was someone at the door and I submitted as a reflex. I wanted to add that these are great as a snack, or a side with breakfast or dinner. I do have a problem with them breaking into chunks due to the constant draining and moving from pot to pot. Also, I use the "pineapple" for fruit cocktail, gelled fruit salad, cakes, etc. Anything you would use the real store-bought canned type for. I hope you enjoy the "apples". |
| Rivergirl_2007 |
Posted - Aug 17 2007 : 06:51:13 AM
Spiced apple rings take four days to make. It is best to use large, but firm, cucumbers. You can use those that are turning yellow as long as they are still firm.
2 gal cucumbers, peeled, cored and cut into 1/4 - 1/2 inch slices
3 c vinegar
8 sticks cinnamon
1 pkg red heart candy
10 c sugar
4 c warm water
2 c pickling lime
1 bottle red food coloring
1 Tbsp alum
Mix lime in 8 1/2 qts water. Pour over cucumbers and let stand 24 hours. Drain, wash in cold water, let stand in cold water 3 hours. Drain and put in large cooking kettle. Mix food coloring, alum and enough water to cover. Simmer 2 hours. Drain. Keep in cold water while you mix the brine. Mix vinegar, cinnamon sticks, candy, sugar and 4 c warm water. Let stand 3 hours to melt candy before you bring it to a boil. Drain water from cucumbers and add them to the brine. Let it stand overnight. Drain and reheat syrup and pour it back over rings. Do this 2 more days. On the 3rd day, pack in jars, pour syrup over and seal. Process in water bath for about 5 minutes. |
| SheilaC |
Posted - Aug 15 2007 : 7:46:26 PM
How do you make the spiced apple rings, and can you use overripe cucumber if you peel it? |
| Rivergirl_2007 |
Posted - Aug 15 2007 : 4:40:48 PM
Hello everyone - I'm late in joining this conversation, but wanted to say I have made the mock pineapple. It came out great. I have just finished making mock spiced apple rings with my "extra" cucumbers. Has anyone tried making pineapple rings using the same concept as the apple rings and the ingredients for the mock pineapple? |
| janetinva123 |
Posted - Aug 09 2007 : 8:56:58 PM
wow, i never thought of that, i bet they are really good.
Jc
http://beloved-creations.blogspot.com
http://beloved-creations.com |
| SheilaC |
Posted - Aug 09 2007 : 8:55:27 PM
Thank you thank you thank you whoever put that pineapple recipe on here! It is AWESOME! Wow! We use a lot of canned pineapple in stir fry, etc. and this is a super use for my gigantic zucchinis that seem to appear overnight. The kiddos like it just in a dish along with dinner. Thanks! |
| AliShuShu |
Posted - Aug 07 2007 : 07:34:37 AM
yay! i'm so glad you like it! i've been making it for years (more than 20)!
i first had it at my brother's house when i visited him in WA and i was still in middle school!
i love it and it is great all year round... i like your idea and i might just have to try it this weekend.. i just pulled 3 big zukes day before yesterday...
Alison
I think that if ever a mortal heard the voice of God it would be in a garden at the cool of the day. ~F. Frankfort Moore, A Garden of Peace
Namaste'
www.shumusings.com |
| Hideaway Farmgirl |
Posted - Aug 07 2007 : 07:18:58 AM
quote:
Originally posted by AliShuShu
here's one of my favorite zucchini recipes... its a potato & zucchini cassarole and is doubly delicious the 2nd night.
slice zucchini, potatoes and onions in rounds approx 1/4 inch thick (separate the onion slices into rings)
spray your casserole dish with non stick spray (or use butter)
place one layer of potato, one layer of zucchini and one layer of onion rings, seasoning each layer with salt & pepper as you desire
spread a layer of sour cream on top and cover with grated parmesan cheese
repeat layers until you're out of veggies, finishing with sour cream & parmesan
bake at 350 for about an hour (depending on the size of your dish) until the potatoes are very tender.
this is a yum yum yummy dish.. i would love to know if anyone tries it... and remember to make enough to have leftovers.. it truly is better the 2nd day!
Alison
I think that if ever a mortal heard the voice of God it would be in a garden at the cool of the day. ~F. Frankfort Moore, A Garden of Peace
Namaste'
www.shumusings.com
Alison, I made your recipe last night, but made some adaptions due to the 98 degree temps (NO way I was turning on the oven to bake this for one hour!) Anyway, I sauted the onion slices and razor-thin potato slices in some olive oil in a frying pan, and cooked sliced zucchini (and one yellow squash) in a PAM-sprayed casserole dish in the microwave with a little water, just till they were tender. When the onions and potatoes started to brown, I added them to the cassrole dish and tossed it all around with a small amount of sour cream, salt and pepper, then stuck the casserole dish under the broiler for about ten minutes, stirring and adding the parmesan at the last 5 minutes. It was awesome, and yes, there are enough leftovers for tonight! Thanks for the recipe; I just could not wait for cooler weather to try it out, especially with the zucchini and squash staring at me from the counter for three days...
Jo
"Wish I had time to work with herbs all day!" |
| Trace |
Posted - Aug 05 2007 : 6:41:43 PM
Ok Girls, here is yet another use for the dreaded zucchini, lol Actually, I made this tonight to take to a camp get together and the non zucchini lovers were scarfing it down.
ZUCCHINI PIE (Mock Apple Crisp)
4 c. flour
2 c. sugar
3 sticks butter (soften)
1/2 tsp. cinnamon
1/2 tsp. salt
Crust: Cut in with a pastry blender and put about 1/2 of mixture into the bottom of a 9x12 cake pan. Also up the sides. Bake at 375 degrees for 10 minutes.
FILLING:
8 c. zucchini, peeled and sliced very thin
2/3 c. lemon juice
sugar to taste(to sweeten the zucchini a bit)
Cook zucchini in lemon juice, uncovered, until tender, stirring occasionally.
Add: 1 tsp. cinnamon 1/2 tsp. nutmeg and sugar.
Simmer for a while until the liquid slowly evaporates (not dry). Spread filling on your crust and sprinkle the remainder of the crust on top. Bake at 375 degrees for 30 minutes.
I halfed the ingredents because I maade it in a 9" square baking pan(to fit into my toster oven, lol)
pics from my world.. http://s4.photobucket.com/albums/y144/tra-dun/ |
| Trace |
Posted - Aug 05 2007 : 6:35:40 PM
Brenda, glad you found one!!!!!! Have fun with it.
pics from my world.. http://s4.photobucket.com/albums/y144/tra-dun/ |
| brightmeadow |
Posted - Aug 04 2007 : 5:19:34 PM
I just did something I have never done before in my life. I pulled up 3 big zucchini plants while they were still bearing, in the middle of the season.
I haven't been in the garden for 2 days and I had 8 big huge softball bat-sized ones! DH says take them straigth tothe compost pile.
It wasn't easy, but I did what had to be done. Zucchinicide.
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
Visit my blog at http://brightmeadowfarms.blogspot.com ,web site store at http://www.watkinsonline.com/fish or my homepage at http://home.earthlink.net/~brightmeadow |
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