Here is another Photo Parade update. This material is rather old… at least a few weeks, maybe even a month (yikes!). I will only give the high points, since we’d love to get to sharing with you what we’re doing now!
Hard boiled eggs over a bean of green beans.
Then topped with a white sauce (which included, carmelized onions and parsley) and bread crumbs and shredded cheese.
The Recipe for this green bean hard-boiled egg casserole can be found here.
This meal was served with a BLT salad! Look at the gorgeous butter and red lettuces.
BLT salad: Bacon, Lettuce and Tomato, with a creamy dressing. Pretty fantastic if you ask me.
More zucchini bread, this time using yellow zucchini. As you can see, it didn't last very long.
The recipe for this zucchini bread (which is more like a thick custard) is provided:
- 3 cups shredded zucchini or other summer squash (about 4 small/med)
- 3 small eggs
- 2 tbsp butter
- ¼ cup of honey
- 2 tbsp sugar
- 1 tsbp molasses
- ½ tsp vanilla extract
- 1 tbsp 1 tsp yogurt
- 1 cup whole wheat flour
- 2/3 cup spelt flour
- ½ tsp cinnamon
- 1 ½ tsp baking powder
- 1/8 tsp baking soda
- ¼ tsp salt
- ½ cup semi sweet chocolate chips (optional)
- beat eggs and mix all liquid ingredients
- mix all dry ingredients
- mix dry and liquid mixtures together until smooth, add chocolate chip here
- pour into greased baking sheet
- Bake at 350 for about 1 hour and 30 minutes or until ‘done’. Cool for 10 minutes.
- Enjoy immensely. Maybe even with some cream cheese and honey…. whoa.
Roasted Heirloom tomatoes to accompany...
A delicious pureed broccoli-potato-carrot-cheddar soup, with roasted pepper as garnish.
A strange but wonderful lunch: Open Faced Grilled Cheese Sandwich with garlicky sauerkraut and a bowl of tomato soup. Nom.
Labor Day weekend had us canning a lot! I canned these cherry tomato beauties in tomato juice. Nom!
Chopped foraged crab apples for a crab apple berry jam.
For a while it seemed like we subsisted on tomatoes and crackers/bread with some yummy herby creamy spread. Which was totally okay in our books.
A really neat heirloom melon that was tasty, but we had no idea what its name was....If anyone can identify, let us know!
This was a tasty mezza based meal of many enticing dishes. It included: Feta Tomato Salads (top and bottom), roasted potatoes (in blue and white stripped bowl), a fresh bean-sage rustic dip (blue bowl), baba ganoush (white bowl), quick roasted okra with paprika and garlic (brown bowl), and roasted cherry tomatoes in olive oil and salt.
Okra baked on a baking stone then tossed with salt, raw garlic and smoked sweet paprika was perhaps our favorite way to eat okra this summer.
Drying shiitake mushrooms in our dehydrator. We've been squirreling a lot of things away for the winter.
As we headed toward making new husk cherry (or ground cherry) preserves for the winter, we decided to eat all of the husk cherry preserves we made last year (we had only a few jars left). We ate ground cherry preserves on vanilla ice cream, and this was with yogurt. Simply divine.
This was a neat idea with yummy results: Steam Napa Cabbage and use it to make asian wraps. Cabbage leaves being set in the steamer.
The cabbage got wilty, but still retained its strength and beauty.
We filled them with an asian stirfry of chicken, carrots, kale, broccoli, and onion, and...
...Cooked oat groats. Served with black bean sauce stir-fried eggplant.
Another easy meal: Paprika Okra, Chicke Salad, Pepperonata, and Baked Onions (on our oven stone- that's why it has nice 'grill' marks).
Theresa harvested the last of our kale plants, quite a nice armful of greenery.
And that is it for now. More to come soon.