We've been wearing more hoodies than tank tops lately, and the house always smells like zuchinni bread (or zuchinni cake, or zuchinni brownies- we have a lot of zuchinni) so it must be time for my annual "I love autumn" post. We are in full-on canning and freezing mode around here. The kitchen is perpetually sticky and canning jars are balanced precariously across every available surface, but I just love this whole process. I especially love the connected-ness to women all over the world who have spent/are spending time lovingly preparing food for their families. Well, mostly lovingly... occasionally the phrase "What the *&%$ am I doing up at #%*&ing 2am?" runs through my mind, but overall it is a very peaceful process. And the results are much more satisfying than the ol' laundry, dishes, vacumn routine.
My garden has surprised and delighted me with a colorful bounty of veggies. I was pretty sure that I had neglected it right into oblivion this summer but apparently some plants are able to thrive in dry, weedy environments. Works for me!
I have been searching for recipes to mix up our zuchinni consumption and last night I made this fantastic side dish but I can't remember what site it came from. You could probably use whatever vegetables you have on hand, and if you want some zuchinni or butternut squash, COME AND GET IT.
* Random thought: If you were playing a drinking game with this post ('cause what else are blogs for) and you took a drink every time I said zuchinni, you would be freakin' wasted right now.
Garden Squash Skillet
2 medium zucchini
2 medium yellow summer squash
1 cup thinly sliced carrots
2 tablespoons olive oil
1 tablespoon butter
1/2 cup grated Parmesan cheese
2 medium yellow summer squash
1 cup thinly sliced carrots
2 tablespoons olive oil
1 tablespoon butter
1/2 cup grated Parmesan cheese
Heat oil in a skillet over medium-high heat. Add vegetables and cook, stirring, for about 8 minutes, or until tender but still a little crisp. Add butter and toss with the cheese. Let stand for 5 minutes before serving. * I added more cheese and quite a bit of salt. Enjoy!
5 comments:
WAIT! Let me get my glass of wine and start all over reading this post!!!! I would for sure be slurring my comment if I had been a little more prepared for your zucchini/drinking game post. Oh well.....
Yes, the air is cooling down this way too. But, I wasn't prepared for your fall blog theme. Yikes.... I am SOOOO not prepared to give up my summery flare just yet ;( Good luck with the canning!
I'm so happy to hear you are enjoying the "fruits of your labor!" I'm glad your garden was a success. It is wonderfully satisfying to line up your jars and see that you've accomplished something tangible. I'm going to try your recipe!
When the kids were babies, I would pick the beans while they were napping, and maybe get them cut-up during the day, but it would be after everyone was in bed that I could finally start canning them. Steve could never understand why I WAITED until night to can them. I guess I was just sitting around and then finally thought "I think I'll can the beans now that it is 11:00 P.M."
I wish you lived closer...because I would trade Zucchini for tomatoes...as I have about 25+ gallon bags full of tomatoes. I decided not to can, but freeze:)
I made some zucchini blueberry bread last week which was a nice twist on the usual zucchini bread. (Recipe's on my blog.) I also have a recipe for pineapple jam that uses crushed pineapple and zuczhini. I've never made it but it just sounds intriguing. Unfortunately, bugs got my zucchini so I don't think we will have any this year. Like the new blog look!
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