Zucchini Bisque

It has been a nice Labor Day weekend.  We celebrated Lukes 29th birthday Saturday night, and our Grandson Elon celebrated his 5th birthday.   If you could have heard the phone conversation we had with him, it would have just melted your heart.  He wondered if we were coming for his birthday.  We told him we couldn't be there, because it was so far away for us, but that he could come to us in several weeks, and we would have a party with him then.  He said "How will I get there if it is so far".   I said, his Daddy and Mommy will drive him on a long drive and then he will be here, and his cousins will come too, and we will have a wonderful time"   He liked that, and wanted to have a cowboy birthday party; and so of course... we will.

We had a wonderful breakfast at my Mother in Law's house yesterday morning, and had some old friends over to visit and have barbecued chicken and a veggie feast with us last night.   It was a very nice
day through and through.

We were able to find a nice little chicken coop on Craig's list for half of what we would have paid for the material to build it, and so Steve, Luke and Eddie went and got that this week end.  They had to take it apart to get it over the fence of the man that we bought it from, and onto the flatbed trailer and then home.  The guys will put it back together when time allows... at least we have it... "thank you Lord".

Today is quiet and peaceful.  I haven't had one of those kinds of days in a little while.  It is overcast and cool, and it feels lovely out.  I worked in the garden this morning, and am having a peaceful   afternoon.

I have one more zucchini recipe to add to the collection.  It is a real yummy one as well... otherwise, of course, I wouldn't  post it.   I am still  up to my ears in Zucchini, and have had a fun time treating the abundance with experimentation in stretching the budget, and making use of that abundance when we have it.   My Mom fixed this soup for us when we were visiting her in June.  I loved it.  I had seen another recipe very similar to hers which added potatoes, and tried that one as well.  I loved it also.  I will add the potatoes to this recipe, and feel free to put them in or leave them out.  They don't change the flavor of the soup too much, but they do add a little more substance to the soup if you want to serve it as a main dish rather than a starting dish.

Zucchini Bisque

Ingredients

I medium onion chopped

2 cloves garlic, crushed

1/2 cup butter or olive oil

2 1/2 cups zucchini shredded (I chunked it and used more)

2- 3 medium potatoes peeled and cubed

2 1/2 cups chicken broth

1/2 teaspoon basil 

salt and pepper to taste

1/4 teaspoon nutmeg (if you think nutmeg seems odd, add it anyway, you will be delightfully surprised at the subtle flavor it adds).

1 cup light cream

Instructions

Saute onion, garlic, zucchini lightly in butter or oil.  Add remaining ingredients except cream and simmer about 20 to 30 minutes or until all the vegetables are tender.   Remove from heat.  spoon soup into a blender  and blend thoroughly;  I have been doubling this recipe, and when I blend it, I do it a portion at a time and then pour it into another pan from the blender until all is blended.  If you have a hand held blender, you can use that directly  in the soup pan, with no need to use another pan... I don't have one, so I just blend in blender.  You may add the cream or even a little sour cream at this time.  It is very good even without the cream.  Serve with croutons and french bread.

Thanks Mom

Zucchini, Strawberry Jam

I have a few more zucchini recipes to post before I wrap up with zucchini and move on to some other veggie recipes.  Hope you find one or two you can use.

Here is a fun one that I tried this year for the first time.  It is great on the budget, using Zucchini to stretch or replace your strawberries, you only need Zucchini, Strawberry Jello, pectin and a little lemon juice or citric acid  I made two recipes, one with strawberries and one without.  They were both really good.  My favorite was for sure the one with strawberries, it was more than jam, almost like dessert, but the one without strawberries makes a great jam as well, and considering there is very little invested into, it is a great way to give Eddie inexpensive peanut butter and jellies after school everyday... since that is one of the things he loves;  Shhhh don't mention that zucchini is the main ingredient  I will wait till the jam is all gone and then pass on the "by the way".

Note: from what I can tell there are 3 different ways to prepare the zucchini for the jam: shredded, pureed or chunked.  I have tried the shredded and chunked so far.  I liked the shredded the better of the two, because it seemed to blend and look like wonderful preserves.  With the chunked, the pieces floated to the top of the jam jar, and looked decidedly suspicious to any child with a question about ingredients.  I think pureed may be a great way to do it, and it is on my list for the next batch.  Also, I wanted to mention that the jams came out slightly soft/loose, but once refrigerated jelled up wonderfully (probably due to the jello).

Update Note:  Water bath canning this recipe is questionable, because the zucchini is a low acid food, and therefore could present a problem when worrying about botulism growth.  So it is best to  store the jam in the refrigerator or freezer.  I have frozen quite a few things in freezer jars with no problems.  I usually leave a 1 1/2 inches headspace, and freeze initially with the lid off, and then once it has frozen and expanded, I put the lid on.

You can see that it is a pretty jam (sorry about the poor picture) It is nice over rice pudding don't you think?

Note:  Since I first posted this recipe, I have made it several times, and still really like it when I have an abundance of zucchini, and not strawberries.  I have updated a few things, so look for my notes.

Zucchini and Strawberry Jam

Ingredients
8 cups Zucchini peeled,  and pureed or shredded
4 cups sliced strawberries
1/4 cup water
8 cups sugar
3 Tbs lemon juice or 1 tsp citric acid
6 oz package Strawberry Jello

Instructions
Place zucchini, strawberries and water in stock pot bring to boil.  Simmer about twenty minutes until  are tender and then mash together.   Add remaining ingredients.  Bring to a boil.  Boil another 12 minutes.   Makes about 6 pints.  Store in refrigerator or freezer.

Note to Self: Try "Better Bowls" Gelatin next time, it does not contain Red Dye, but uses Beet juice for nice red coloring.

Zucchini Strawberry Jam (No fruit added)

Ingredients

12 cups  Zucchini skinned and pureed, shredded or chunked  

1/4 cup water

8 cups sugar

3 Tablespoons Lemon juice, or 2 teaspoons citric acid 

6 oz Strawberry Jello (or any flavor... I hear apricot is good, haven't tried it yet)

1 package pectin

Instructions
Place zucchini,  and water in stock pot bring to boil.  Simmer about twenty minutes until  are tender and then mash together.   Add remaining ingredients.  Bring to a boil.  Boil another 12 minutes.   Makes about 6 pints.  Store in refrigerator or freezer.

Spread a little "Better Butter" and then your Jam for a healthy treat.

Enjoy

Chicks In The Dog House and Flowers in the Field

The Chickie Chicks are moving up in the world.  They have intermediate housing until their chicken coup is built.  Shortie is slightly perplexed.... because even though she didn't really like being in the dog house.... it was still her dog house.  Now who are these people in her dog house?

The dog house and dog pen make a wonderful intermediate chicken coupe and yard. Steve and Eddie put chicken wire up on the inside of the chain link to keep the little babies from getting through the holes.

The Chickie Chicks are growing quickly; I think they have doubled in size in less that 2 weeks.

We are really enjoying them.  I had forgotten how delightful chickens are.  I love to watch the personalities and chicken society at work.When they first got into the big dog cage, after a moment or two of hesitation, they jumped and ran around,  chested each other (chicken for : "high five"  and rooster for "Macho, Macho Man") and stretched out in the dirt.  They couldn't get enough of the dirt.  It is healthy for chickens to be able to dust themselves... and they were very much ready for their dirt bath.  I believe especially once they get their feathers, this is a delightful way to cool off.

They were not very eager to try out their new little coup, even with hay and food and a nice little log for a temporary perch... this was strange new territory, perhaps a trap... they were not going in there.  I had to force them to stay in for a moment or two, just so they could pause  to see that shelter, food and comfort was there for them.   They wouldn't have any of it.  Thankfully by nightfall they all went in; it was nice to see that their instinct was working.

The sunflowers are always delightful to see in the garden.

I like to plant some for beauty and attracting bees and so on.  I like to plant some for seeds... yet even if there were no practical purpose for them, I just like to see them every summer.

We planted our cover crop in the open beds on Saturday.  We started with Buckwheat, since should sprout within  a week 

and be full  grown by the end of fall. Once it is mature, we will till it into the ground  and then plant another cover crop of field peas and oats.

The ground where we planted all these new beds was so hard when we began; There was hardly any organic matter to comfort and nourish our lovely garden veggies, that we had to really give it a work over to even begin.  We added compost and rototilled, Luke has hooked up some nice drip systems, but it still needs work.  It used to be a horse pen, then an equipment yard, which really compacted it. I have learned that  cover crops are wonderful for the purpose of adding nutrients and loosening up the soil with their root systems, and then the add organic matter once they are lightly tilled in just before planting your next crop.  They also attract the good insects and organism such as lady bugs, and earthworms to your garden, and help keep the weeds at bay. Buckwheat adds phosphorous, legumes such as field peas, alfalfa and others are wonderful for pulling in nitrogen.  Oats are great for adding aeration with a wonderful root system that loosens the soil. Now that we have conquered some of the hardest work, we are enjoying seeing it  come slowly together.

We planted some Blackberries this year.  They are looking nice.

We have about ten berries on the bush.  Yippy Skippy.... okay, well can't exactly bake a pie from that, but its a start... perhaps next year.

We have seven grapevines... seven children, seven grapevines... I like it... its a good number.

Can you see my green bean tee pees?  I built them for our little grandsons who will soon come to visit. Once you construct the tee pees(bamboo poles tied together at the top), you plant green beans at the base of each pole.  The green bean vines are supposed to climb up the poles and fill out and you have a wonderful little tent made of green bean vines, with green beans hanging down to be eaten as you sit inside.

To me the idea of being a little boy, and being able to sit in a tee pee made out of green bean vines seems wonderful.  When I was little, I loved forts, and hideaways in the bushes.  I used to have a hammock strung between 2 trees in the back of the yard.   I liked to imagine that I lived with the "Swiss Family Robinson".  I would read my books there, it was wonderful...  thus the green bean teepees for my grandsons.  Unfortunately the grasshoppers came in during the drought and ate them 4 or 5 times over right down to the nubbins.... but green beans are evidently resilient.... (we should all be like that)

they are coming back.  I am not sure if they will be very tall by the time my grandsons all get here, but I am glad they are growing again.  Next year I will try again, with bigger  poles for bigger tee pees, because my grandsons will be bigger.  Perhaps I will have developed a grasshopper strategy by then... or perhaps we will not have as many grasshopper problems next year.

Blessed are all who fear the Lord
who walk in His ways
You will eat the fruit of your labor,
blessing and prosperity will be yours.
Your wife will be like a fruitful vine within your house;
Your children will be like olive shoots around your table.
Thus is the man blessed who fears the Lord.
May the Lord bless you from Zion
all the days of your life;
may you see the prosperity of Jerusalem,
and may you live to see your children's children.
Psalm 128

Zucchini, Strata

This makes a nice breakfast, brunch or dinner meal and makes one large casserole or two smaller ones.
I like to cut up left overs into squares, and send in lunches.

Zucchini Strata

Ingredients


olive oil
10 -12 slices bread, buttered and cubed (I sometimes substitute 2 sleeves of saltine crackers crushed)
1 large Zucchini shredded
8- 10 mushrooms sliced
1 large onion, chopped
4 cups white cheese (such as Provolone, Swiss, Monterey Jack, Mozzarella, Parmesan or Romano, or any combination of these.  Note:  If you use mostly mozzarella , it will have a more rubbery texture, but is milder in flavor, Swiss, and Monterey Jack are creamier, with a little stronger  flavor. Parmesan and Romano add a nice flavor that, I think, goes well with the Basil so I always add at least one of them, say about a 1/2 cup)
6-7 leaves fresh Basil, chopped
1 cup ricotta cheese
1/4 cup f lour
3 1/2 cups milk
14 eggs
salt, pepper, and garlic powder to taste


Instructions
Drizzle bottom of 1 large lasagna baking pan with olive oil.  Layer in order: Bread, Zucchini, mushrooms, onions and basil leaves.  In a large mixing bowl,  Mix together  ricotta cheese and flour . Add eggs, whisking each well as you add .  Add milk.  Whisk vigorously (You can use a hand held blender... or put in the blender, which will mix everything thoroughly).  Pour mixture over pan.  Sprinkle with salt and pepper and garlic powder.  Top with 4 cups of shredded cheese. Cover and let set several hours or overnight.  Bake at 350* for 50 to 60 minutes, or until golden brown and firm.

Enjoy

Chocolate Zucchini Cake

This is one of our favorite chocolate cake recipes.  I like to double  most of my recipes, and put one in the freezer. Then I have an extra for another occasion with hardly any extra effort.

Chocolate Zucchini Cake

Ingredients

2 cups sugar or sucanat
1 cup vegetable oil (I like to substitute coconut oil for oil whenever I can)
3 eggs
1 Tablespoon vanilla
1/2 cup buttermilk
2 1/2 cups flour whole wheat
1/2 cup cocoa
1 tsp baking soda
1/4 tsp baking powder
2 cups shredded zucchini

Instructions
Preheat oven to 375*. In a large bowl mix sugar, oil and eggs until well blended.  Add and mix vanilla and milk.  In a separate bowl, mix dry ingredients together, and then add them to wet ingredients.  Stir in shredded Zucchini, and mix until well blended.  Pour into a 15 X 10 inch  greased baking sheet or cake pan.  Bake 25 to 30 minutes.

Frosting

Ingredients
1/2 cup butter softened
1 pound or 4 cups powdered sugar (I use organic, unbleached)
1/3 cup cocoa
6 Tablespoons evaporated milk
1 Tablespoon vanilla

Mix and spread on warm cake.  This is like a sheet cake.  It is very moist, and is even better after it sits for a few hours.

Enjoy

Zucchini, Potato Fritters

These are really yummy, and even if your kids are a little picky and don't care for zucchini, they will love these if they enjoy potatoes; It is very like potato pancake... but better I think... If they are picky eaters, my philosophy has become "what they don't know won't hurt them", and so I don't give them the list of ingredients... just dish it up with a smile (it works some of the time).

Ingredients
3 cups hashbrowns  (from the freezer section works fine.. or make your own by cooking potatoes whole and then grating them)
3 cups grated raw zucchini
1/2 cup finely chopped or grated onion
2-3 cloves garlic crushed and minced
3/4 cup flour (either whole wheat or white unbleached flour works well).
2 eggs, beaten
2 teaspoons dill weed, parsley or a handful of fresh chopped basil or all of the above.
1 tsp salt
1/2 tsp white pepper
Oil for frying
Optional additions: 1/2 cup shredded cheddar or parmesan cheese, 1/2 cup fresh or frozen corn

Directions

In a large bowl, toss together hash browns, zucchini, onions and garlic.  Add eggs and stir until thoroughly mixed.  Add flour and fresh herbs and mix well using hands. Add optional ingredients and mix thoroughly.

In a large frying pan, heat a few tablespoons natural shortening or oil; scrub surface with a spatula, once it is hot, to create a non-stick surface.  Once oil is hot, turn heat to low/medium.  Place a dollop of your mixture onto pan, one by one until pan is full.  Fry until brown, and then flip and brown the other side.  I don't like to fry it  too hot, because I want it to cook in the middle, and not just brown.... this accomplishes both.  Serve as a dinner side dish, or for breakfast with eggs.  Extra's can be frozen and re-warmed in oven.  Enjoy.

James and Giant Zucchini... or something like that.

When I looked at  my garden today, I was reminded of a book I had read as a little girl, and realized where its inspiration must have come from.  Well, the book was really called "James and the Giant Peach" but I think the author must have first been inspired by the Zucchini  that was about to take over his garden, and was filled with a marvelous and magical imaginative story... and then at the last changed the produce to a peach, because peaches are so much more appreciated by children.

So you work all summer through drought and grasshopper to get your garden to produce something... then at last you are beginning to see some fruit of your labor.... you have zucchini taking over the garden.  It happens every year... in fact I have posted about Zucchini abundance before.  But I love zucchini, it is a wonderful veggie, and it is always faithful to show up to your garden party even when everything else doesn't.  You could feed a third world country with zucchini don't you think?  Well, I think every year zucchini deserves a little post, so that those who are experiencing its abundance can find some ideas to use all that zucchini.  I am going to share some of my favorite zucchini recipes all week... I am hoping you ladies will link up your zucchini recipes with me and share... or at least come by and help your self to my garden surplus.