Motorcycle Trip

We leave on our motorcycle trip bright and early tomorrow morning.  Everything we will need is packed in that little suitcase.  My daughter and her husband, and our neighbor are watching the house, watering the garden, and taking care of the cat.  We will be traveling through Minnesota, Wisconsin, and Michigan and will be back home in August. 

Have a good week everyone.

Savory Zucchini Bread

Here is a zucchini recipe for all of you who are beginning to harvest zucchini, or if you are like me, still using up last year's zucchini.   We will start harvesting zucchini in August and I still have two containers of zucchini in the freezer to use after making this recipe.  Next I will make a couple of loaves of sweet Zucchini Bread.

  

Zucchini are best when they are small and fresh.  There is no need to peel the zucchini, just wash it and slice for sauteing or grate for breads and Fritters.  In fact unpeeled zucchini, like other fruits and vegetables, are higher in nutrients than peeled.  Eaten with the skin, zucchini provide folate, vitamin c, and fiber.  Once they have grown large it is best to grate them for breads.  They freeze and dehydrate very well and can then be used throughout the year.  When freezing place the amount your recipes call for, usually 2 cups grated, into a container and place it in the freezer.  They will freeze into a clump since zucchini is so full of water so you don't want more than you will use at one time frozen together.  When you thaw the zucchini let it drain in a strainer and although it won't measure to 2 cups anymore, use just what you originally froze.

Savory Zucchini Bread

1 1/2 cups whole wheat flour

1 1/2 cups unbleached white flour

1 teaspoon salt

2 teaspoons baking powder

2 teaspoons dried thyme

1 zucchini, coarsely grated (about 1 1/2 to 2 cups)

3 eggs

1/4 cup extra virgin olive oil

4 to 6 tablespoons milk

Preheat oven to 350 degrees and grease and flour a 9 x 5 loaf pan.

In a separate bowl mix the dry ingredients, set aside.  Beat eggs, gradually adding oil and 4 tablespoons of the milk.  Add zucchini and dry ingredients and mix together until you have a firm, but soft dough.  Add the remaining 2 tablespoons of milk if the mixture is dry.

Place the mixture in the prepared loaf pan and press down into the corners.

Bake for 45 - 50 minutes, or until the loaf has risen and browned on top and a skewer placed in the center comes out clean.  If the skewer has mixture clinging to it place back in the oven for another 5 minutes and test again.  Turn the loaf out to cool on a wire rack.  Serve warm or cool. 

Mowing with a Reel Mower

There is a peaceful simplicity to mowing with a manual reel mower.  Last summer after much consideration and looking around we found a reel mower on sale.  We haven't used it every time we have mowed, in late spring, early summer the grass grows in leaps and bounds and it is hard to keep up with a reel mower.  Reel mowers only cut what gets between the reel and the cutter bar so it is important to cut your lawn regularly and not allow the grass to reach a height of much over 3 - 4 inches in order to insure a proper cut.  We have used it enough to know that it works well and that there are advantages to using a reel mower.

• They slice through the grass with a scissor-like cut which is better for the lawn.  This smooth cut helps grass retain moisture and keeps your lawn healthier.
• They are quiet.
• No pollution!
• Lightweight.
• Good exercise.
• Low maintenance.
• Less expensive.

There are some disadvantages to the reel mower as well:

• Mowing will take a little longer.
• They are not practical for large lawns.
• They won't pick up and bag leaves in the fall.  You will have to rake.
• They don't cut tall grass or weeds very well.

To get the best cut with a manual reel lawnmower:

• Walk at a good, steady pace.
• Overlap your rows.
• Remember that grass has a grain and growing pattern that can vary greatly between varieties.  The direction in which you mow can make a difference in the quality of the cut, experiment to find what works best for your lawn.
• Don't let the grass get too tall.  Grass is often taller than you think, so mow regularly.

Though there is not as much maintenance involved with a reel mower, there is some.  They will need periodic oiling and sharpening, be sure to follow the manufacturer's instructions.

Anyone else use a manual reel mower?  What do you think of it?

Daily Harvest

We have been getting a daily harvest now for a while, meager at times, but still something.  When I come home from work my first stop is the garden.  I scan for ripe tomatoes, peas, beans, lettuce (lots of lettuce), raspberries, a carrot, radishes then the produce becomes or is added to dinner. 

I love my backyard grocery store, it is handy and free.  Last night I picked the first of the Beaver Lodge Plum tomatoes.  They made a delicious tomato sandwich with the Savory Zucchini Bread (recipe later this week) I had just baked, a light, homemade, and frugal dinner.

Stocking the Larder

In years past, larder was the common term for a pantry or cellar; a cool place to store food.  Then with refrigeration and an abundance of grocery stores, families lost the practice of stocking the larder.  Well, I believe, with a desire to know where our food comes from, to provide nutritious homemade food and with concern over economic uncertainties, the larder, or pantry, is making a come back.  I like to think so anyway.

When we strive to make homemade meals from scratch, having a well-stocked pantry is essential.  When I come home from work and begin to cook, if I don't have some of the ingredients on hand, I do not have time to run to the store, then I have to come up with something else to make for dinner.  Switching plans at the last minute takes unnecessary time out of a busy schedule and is frustrating, not the way you want to start your evening

Keeping a well-stocked pantry can save money.  It is said that the more times we are in a grocery store the more money we spend on groceries since we usually pick up something else that we didn't plan to buy.  I have done this, it is usually a snack item, or some other unnecessary purchase.  Stocking up on an item that you eat often while it is on sale also saves money in the long run.  Canning what you grow or what is in season at a good price is another way to save money.  It also means we are less likely to go out to eat or call for a pizza, saving us money that way as well.

Another concern for us, and the reason we stock up on all ingredients in the fall, is the weather.  We have storms and blizzards that can make it impossible to get to the store or just miserable to have to run to the store on lunch break or after work.  Last winter we had a two day blizzard and couldn't get out until late on the third day.  We ran out of butter during the storm, I had cream so I could make my own, but that was a good reminder to watch closer what I have available.  Keep a close eye on what you have on hand, make a shopping list by going to the pantry, refrigerator and freezer.

Cooking from scratch and eating homemade meals not only saves money, it is much healthier for us, something we all need to be concerned about.  Eating real food with ingredients we recognize is better for the overall well-being and waistlines of our family and ourselves. 

The photo above shows some pint jars of rhubarb sauce I made and canned last Friday evening.  The rhubarb is not the pretty red it was in the spring, but it still has very good flavor.  This is the last rhubarb I will pick this year, now I need to let the plant grow so that it will be a healthy, strong plant next year. 

I have been gathering herbs to add to my pantry as well.  Here are basil and thyme drying, once dried the leaves will be placed in mason jars and stored in a cool dry place.  They will add flavor and nutrients to our dishes this winter.  I plan to bring my potted herbs in the house this fall, but if they don't survive the adjustment to indoor life, I will have the dried herbs to use in cooking.

A pantry can and should be built slowly over time.  No need to have a lot of money to fill the shelves in one shopping trip.  Gradually add the produce in your garden by canning, drying, and freezing as it becomes ripe.  Purchase produce you can't grow, or grow enough of, while in season and at a good price; chances are it hasn't had to travel as far to get to your kitchen then either.  Look at what you are eating on a regular basis and watch for sales on those items or gradually add an extra can or two a week until you have enough to last several months.  One caution though, be sure to watch the expiration dates, using the oldest first and don't buy more than you can resonably eat before the product expires.     

Sunday Stills

Weekly Garden Update

I left this plant to grow at first because the leaves looked similar to the marigolds.  As it grew I knew it wasn't one of the marigolds but didn't know if it was a weed or volunteer plant from our compost pile.  Out of curiousity I let it grow, but I still don't know what it is, any ideas?

Raspberries are producing, however, this years crop won't be as plentiful since I just transplanted them and several of the plants are first year plants, next year should be better.

Cabbage looks great and soon we will have grilled cabbage for dinner.

Tomatoes are ripening, once they start I will be up to my ears in jars of tomato sauce and enjoying a daily tomato.

Cucumbers are blossoming, but we haven't harvested any yet, it is a late cucumber harvest for me this year.  We have been eating cucumbers from my parents garden, thank you mom and dad.  I figure the cucumbers and the tomatoes will kick it into gear about the time we leave for our motocycle trip.

We had a lively thunderstorm on Wednesday afternoon and then again overnight, at our house we received just over three inches of much needed rain.  Thursday morning some of the sunflowers were like the Leaning Tower of Pisa, so I cut up a couple of old towels and tied them to the fence.  

New Gardening Music

Though I enjoy quiet moments in my garden, sometimes I like to plug into my ipod while pulling weeds.  Lately I have been enjoying Mumford and Sons "Sigh No More" album.

The Land of Extremes

Saturday, January 2, 2010 the actual air temperature was 30 below zero, our thermometer only reads to 20 below zero.

Six months later on Saturday, July 10, 2010, the actual temperature was in the lower 90s, thermometer read higher due to being in the sun briefly.  That is more than a 120 degree difference.

The Joy of Canning

I enjoy canning.  I like the feeling of stocking up for the winter, putting food by or putting food up, the terms change depending on where you live.  Canning at home has been around for a couple hundred years, that may sound like a long time, but compared with drying, fermenting, and salting or pickling, canning is one of the newest methods of home preserving.  Deep freezing being the newest method. 

This weekend I was able to pick up some more apricots and blueberries and this time I had enough to can rather than dehydrate.  Canning is neither difficult nor overly time-consuming and the end product will not take up precious freezer space.  Properly home-canned foods can be stored in your pantry for up to a year and I have even used them a few months beyond that.  We usually eat the canned goods long before a year is up, they taste so much better than store bought.

Fruits, being acidic foods, can be processed safely in a boiling-water bath.  Organisms that cause food spoilage, such as molds, yeasts and bacteria are always present in the air, water and soil.  Also enzymes that may cause undesirable changes in flavor, color and texture are present in raw fruits.  Be sure to use recommended processing methods and times when canning fruits and vegetables to destory these organisms and stop the action of enzymes.
 

Use only approved canning jars, lids, and rings.  Prepare the jars according to manufacturer's instructions and process all products according to USDA recommendations.  Consult one of the many books and pamplets available for recommended methods and processing times. Your local county extention office will likely have free information available.  There are also recipes, how-to videos, and preserving guides available at homecanning.com. 

I like to use wide-mouth jars because they are easier to fill and empty.  When I can fruit I begin by washing the jars and rings in hot soapy water.  To sterilize the jars I fill my water-bath canner two-thirds full of water and turn on the heat.  The empty jars are placed on the rack and the rack is lowered, I make sure the water covers the jars by and inch or two and bring the water to a boil.  I then boil the jars for 10 minutes, that time will vary if your elevation is above 1000 feet.  Reserve the water for processing jars.

  

I then wash the fruit thoroughly, picking out or cutting out any damaged areas, stems or leaves. I make a syrup using either honey or sugar, for a light syrup I use 4 cups of water to two cups sugar or one and one-half cups honey. Remember the small amount of sugar used in canning fruit does not act as a preservative.  Prepare fruit according to the recipe, fill hot jars, and process according to approved recommendations.

The end result is a beautiful array of colorful jars on your pantry shelves and numerous meals and snacks, created with your own hands, in your kitchen, with just a couple of hours spent canning.  When you preserve food at home, you are crafting homemade products that save you time in your daily food preparation.  A necessary resource if you work full-time and want to make homemade meals. 

Of course, when you have finished canning and stand back proudly looking at your beautiful jars of preserved food you will see another product of your effort, not quite so beautiful.  Ah, well, set the stereo to play a little Michael Franti and the dishes won't take so long.

Animals I would have liked to have taken home from the County Fair

Waste Not, Want Not

Many of us grew up being told to eat what was on our plate because there are others starving.  In other words, appreciate the food in front of you.  I guess I carry that attitute to other areas of life, I hate waste.  Even though I plan to recycle something I think twice before taking it because recycling still envolves energy and I don't want to waste paper (for instance) or the energy it takes to recycle and ship that paper. 

Food waste has become a huge issue, according to Next Generation Food

• Food waste is the third largest waste stream after paper and yard waste 
• In the U.S., food waste has increased 50 percent since 1974
• 40 percent of all food produced in the U.S. is thrown out

 

Even though I compost I still don't want to see food go to waste, food is expensive and waste is, well...a waste, so we eat our left-overs. I also don't want to see my hard work in the garden go to waste.  So when I saw that my efforts to continue the life of the spinach by picking off the seeds was no longer working, I pulled up all the spinach and brought it in the house.

I then washed the spinach leaves throughly removing any blemished areas or tough stems, blanched them in boiling water for approximately 2 minutes, shaking the pot or giving them a stir to keep the leaves separated, shocked them in ice cold water, and placed the spinach on a cloth to dry.  I then placed 1 cup of spinach in each freezer container and I now have one of the ingredients I need to make Spinach Ricotta Stuffed Shells.

 

According to Putting Food By, steam-blanching causes leaf vegetables to mat, and thus prevents correct blanching.  So although I normally steam vegetables we plan to eat right away, I blanched the spinach briefly in boiling water.

In a continued effort to waste nothing I made sure I put the roots and discarded stems and blemished pieces in the compost bin to produce fertilizer for our garden.

It takes extra effort to not waste food.  We need to keep track of any left-overs in the refrigerator and make sure they are eaten within a couple days.  Often that piece of fish, chicken or beef needs to be incorporated into another dish, giving us a chance to be creative as well. 

Sunday Stills

                 Apricots and White Wine

Weekly Garden Update

After a few beautiful days in the lower 80s, temps are moving back up to the 90s.  I gave the garden a good shot of water early this morning while the dew was still on the leaves and the plants were cool, that way I wouldn't shock any of the growing fruit.

And there is a lot of growing fruit.  You know how when you first plant your garden it seems like there is a lot of space and maybe you could have even planted more in that amount of space (I think this every year).  Well, this time of year the garden begins to look very crowded.  I like the crowded, jungle look of a garden.

I don't know if I will be able to get the cucumbers to climb these poles as planned, they seem determined to crawl into the rest of the garden instead.

The bell peppers are growing and

the eggplants have blossoms.

The few peas that grew are ready to be harvested.

We have flowers blooming, both Zinnas and

Marigolds.

All week we have been eating salads from our garden.  Lettuce, cherry tomatoes, green beans, peas, fennel fronds, and some small second planting radishes have filled our bowls this week.