Independence Days Update

1.Plant something – green beans, lettuce, dill

We have many eggplant but this is the biggest one right now.

Some dill is seeding along with coriander.

dill seed

coriander seed

2. Harvest something – cabbage, zucchini, lots of herbs, lots of hot and sweet peppers, summer squash, onion, lettuce, arugula, carrot, green beans, green tomato, blackberries, cucumber, new potato.

3. Preserve something – frozen squash, zucchini, herbs and breadcrumbs. Frozen and canned blackberries. Zucchini Relish.

I love this relish but halve the recipe because that is all we can use in a season. I use it in my favorite cole slaw recipe, and on hot dogs.

Link to slaw- Cranberry Cole Slaw.

Make sure you use a 5% acidity vinegar!

The first time I made it, I started to use a cheap off brand and thought to check, while the recipe didn’t specify. That vinegar was only a watered down 4%!

I switched off to a 5% cider vinegar and that worked well.

Zucchini Relish

10 cups zucchini chopped
4 cups chopped onion
3 bell pepper chopped
5 tablespoons kosher salt
4 1/2 cups sugar
2 1/2 cups white vinegar ( 5 % acidity!)
1 tablespoon dry mustard
1 teaspoon turmeric
2 tablespoons cornstarch
2 tablespoons celery seed
1 teaspoon nutmeg
1/2 teaspoon ground pepper

Place unpeeled chopped zucchini, chopped onion, chopped bell pepper and salt into a large pot. Cover with water and allow to sit overnight.
Drain water and rinse in cold water. Drain again.
Combine sugar, vinegar,mustard, turmeric, cornstarch, celery seed, nutmeg and ground pepper. Pour over zucchini mixture in pot and cook on low heat about 30 minutes.
Ladle mixture into sterilized pint jars and seal in a boiling water bath.
8 pints

4. Prep something – new garden bed

5. Cook something – new! Roast Cauliflower and Green Beans with Dill.

Just take about 1/2 large head cauliflower and break up along with 2 handfuls fresh green beans. Throw it into a covered casserole ( I like to use my cast iron chicken fryer) sprayed with olive oil spray. Top that with a couple of tablespoons fresh dill weed and lemon slices. Salt, pepper and spray with more cooking spray then cover and roast in 375 for about 30 minutes.
To serve remove the lemon slices and grate some parmesan or asiago cheese on top. I can eat this for lunch by itself.

6. Manage your reserves- rotating canned goods

7. Work on local food systems – No

8. Manage waste- Still throwing on compost heap..

9. Learn something new – I have found a way to help rid my kitchen of garden gnats!

Anyone that brings garden veggies into the house has to know you sometimes carry in gnats too.
Just throw your compost waste in a bucket with a lid on the counter, but place the lid on the kitchen counter while filling. When you get ready to carry the waste to the compost heap slap that lid on top and hold down until you get outside. You would be surprise how many gnats you can transfer back out into the open


8 Comments (+add yours?)

  1. JMom
    Jul 30, 2008 @ 11:48:11

    I printed out the zucchini relish. We are being overrun with zucchinis right now, and I think even our neighbors are starting to hide from us. LOL! I’m definitely going to try making some relish.


  2. JMom
    Jul 30, 2008 @ 11:49:29

    oh, great tip on how to get rid of gnats. I’ll be trying that out too! thanks 🙂


  3. Sue (coffeepot)
    Jul 30, 2008 @ 11:51:38

    Thank you JMom. I love the relish and hope you do too.


  4. Susan from Food Blogga
    Jul 31, 2008 @ 17:44:16

    Oh, I can practically smell that coriander from here, Sue! Have you ever added it to tomato sauce for pasta? It’s amazing! Thanks for sharing your bounty.


  5. Sue (coffeepot)
    Jul 31, 2008 @ 17:47:21

    I have never tried it in pasta sauce Susan but thanks for the tip because once my tomatoes ripen I will give it a try.


  6. Kevin
    Jul 31, 2008 @ 18:56:28

    I really like the sound of the zucchini relish!


  7. Kristen
    Jul 31, 2008 @ 18:58:52

    You are accomplishing so much! I love it.
    Your garden bounty looks wonderful.


  8. Sue (coffeepot)
    Jul 31, 2008 @ 20:09:56

    thanks kevin and kristen.


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