THERAPY – BRAIDING GARLIC

Garlic Braids 2020

I spent my Sunday handling the garlic crop, which loves our mountain garden. My husband plants bulbs in the ground in the fall then we leave the mountains for the winter. By the time we return in late spring, the crop is ready for harvesting. Several years ago, I discovered how to braid the bulbs with stalks as an edible decoration. Also, I believe hanging them this way allows for them to remain usable for months. Dry circulating air keeps the cloves from drying out.

We use them throughout the gardening season and beyond. Usually I start running low on garlic toward the end of winter.

Here’s how to do it if you should grow your own or find them at a good price at a farmer’s market.

Harvest garlic with leaves intact. Lay them in a cool and dry place—we used our porch and placed them on newspaper. After approximately two weeks, the green on the leaves begins to brown. Robert chose the bulbs with the biggest bulbs for planting in the fall. The rest I prepared for braiding.

Clean the bulbs. Remove any lingering dirt before you braid it. In some cases, you may be able to remove the dirt and other residue by brushing it away with your fingers. I used both my fingers and a slightly damp cloth. On some of the bulbs, I removed several layers of outer dry skin to get rid of dirt. Do not remove all the outer layers.

Trim the garlic. There are usually long, scraggly roots attached to the bottom bulbs, so cut those to approximately ¼-inch. Also trim away any of the leaves that are scraggly looking.

Soak the garlic stems. You want the bulbs’ leaves to be pliable so they’re easier to braid. There are two ways to do this, but most importantly, do not get the bulbs wet during this process. You only want the leaves damp enough to be flexible. You can wrap the leaves in wet towels and leave for 20-30 minutes or longer. I tried this the first year, and it didn’t seem to get them pliable enough. The second year, I used a different method, which I liked much better. Fill a bowl or sink with lukewarm water and soak the garlic so just the leaves are submerged. Soak for 15-30 minutes until they are flexible.

Select three largest bulbs and crisscross them. It is suggested that for the best braids, you use twelve bulbs. I’ve used less than that to good effect. As you’re sorting the ones that you’ll use, set aside the three largest bulbs to serve as the start of the braid. Lay them on a flat surface with one bulb in the center, one to its left, and one to its right. The center bulb’s leaves should be pointed at you, while the other two leaves are crisscrossed over one another to form an X over the center bulb. It helps to secure the place where the bulbs overlap with a piece of twine. Make sure that the piece of twine you use is long enough to knot over the bulbs with enough excess that you can secure additional bulbs that you place in the braid.

Start adding bulbs. Place a fourth bulb over the existing bundle, so it matches up with the center bulb. Use the excess twine to secure the fourth bulb to the stack to make it easier when you start to braid. Next, take two more bulbs and align them with the two diagonal bulbs in a crisscross fashion.

Begin braiding. With all of the bulbs’ leaves lined up, it’s time to start the braid. Make sure that you’re grabbing the two sets of leaves for each section as you begin braiding. Take the two leaves from the right side and cross them under the middle leaves, so they become the centerpieces. Next, take the two leaves on the left and cross them under the middle leaves. Repeat using twine to secure as needed. I only used twine on the fourth bulb and then at the end.

Add more bulbs. Once you’ve started the braid, you can add three bulbs. You should line the leaves up with the existing ends of the braids as you did with the second set, so one aligns with the left section, one aligns with the center, and one aligns with the right. Start braiding again for one or two passes and repeat the process until you’ve added all of your bulbs. I’ve used as few as six bulbs so I could give braids as gifts.

Finish braiding and secure the entire garlic braid. After you’ve added all of the garlic, you should continue braiding the leaves until you get to the end. Use another piece of twine to tie off the end and secure the entire braid. I then used the twine to help me hang the bulbs.

Note: The first year I braided garlic, my husband only had green twine. I used it, but it was very conspicuous in the braids. The next year I made sure I had brown which blends in better with the leaves.

The “recipe” for braiding garlic, along with many other gardening tips and recipes, can be found in my book, From Seed to Garden Growing, Harvesting, Cooking, and Preserving Food.

GRILLED PIZZA WITH VINE-RIPENED TOMATOES!

Seed 99 cents smallerFrom my gardening book From Seed to Table, here’s one of my favorite recipes when the tomatoes are overflowing the kitchen window sills. I miss having our garden this year, but thank goodness for local food markets and farmers markets. And to celebrate the harvest, you can download the book for only $0.99 on Kindle by clicking here???????????????????????????????

Grilled Pizza

This recipe is one I’ve been perfecting over the past several years, and it’s best made with the freshest of tomatoes from the garden. Pizza is personal. I’m sharing my personal recipe, but you may find other toppings you like better.

Just like with pie, it all starts with the crust. You can buy pizza dough, but this recipe is pretty basic and easy to make.

Pizza dough

1 pkg. dry yeast

1 cup warm water

1 tsp brown sugar

1 tsp salt

2 ½ cups flour (all unbleached white or use half white and half whole wheat)

Olive oil

Beat yeast, sugar, and water until well blended. Let rest for a few minutes. Add salt and flour and mix until dough forms. Knead on floured board until smooth (three-five minutes). Place in a warm bowl coated with olive oil. Cover with damp towel and leave in a warm spot. Allow to rise until dough doubles (approximately an hour). Punch down dough and roll into oblong roll on floured board. (I usually cut dough in half and place one portion in a freezer bag and freeze). Cut into ten to twelve (full dough recipe) or five to six pieces and roll each into a ball.

Roll out each ball into a thin circle, approximately six inches in diameter and place on cookie coated with olive oil. The smaller the individual pizzas, the easier it will be to put them on the grill. Grill at 400 degrees Fahrenheit on side with oil for two minutes or until a crust forms on the one side.

The trickiest part of the whole process is making sure the crusts don’t burn on the grill. You know your grill best. I’ve learned to do this by trial and error and mostly by hovering near the grill and watching.

After one side is grilled, make sure cookie sheet is still coated with olive oil and place crusts back on the cookie sheet with grilled side up. You are now ready to put the ingredients on top of the grilled side.

Pizza toppings

(For six pizzas – double if using full recipe of dough)

3-4 medium tomatoes, thinly sliced

2-3 cloves of garlic, minced

½ cup fresh basil, chopped

8 oz. feta cheese, crumbled

1 sweet or hot banana pepper, seeded and thinly sliced

8 oz. mozzarella cheese

Parmesan, salt, and pepper to taste

Place sliced tomatoes on the grilled side of crust. Sprinkle minced garlic evenly on top of tomatoes to taste. Salt and pepper the tomatoes to taste. Sprinkle basil and feta over tomatoes. Put on peppers. Finish with the mozzarella cheese. You’re now ready to put back on the hot grill.

You must be very careful at this point so you don’t burn the bottom of the crusts. Again, I’ve had to learn from practice. For my gas grill (which is very old), this method works the best. I put the pizzas on the hot grill and shut the cover leaving burners on high. After 2-3 minutes (without opening the lid), I turn off the grill and let the pizzas sit while the grill cools down. After 20 minutes, the cheese is melted and the crusts are not burned. Sometimes I put the pizzas on the cookie sheet and place under the broiler for one minute to ensure a bubbly cheesy top. Sprinkle the finished product with Parmesan cheese.

grilledpizza2

Final task: ENJOY!!!!!

Where Did Summer Go?

Potato Leaf Tomato

Potato Leaf Tomato

I haven’t forgotten you, Living Lightly blog. In fact, I think of you often, and then something comes along to interrupt so I don’t end up writing the post. I’m sorry.

Now that I’ve apologized, it’s time to move on–right into autumn. Now that I think about it, I know exactly where summer went. It went into enjoying the heat and preserving all the vegetables Robert carried from his overflowing garden to my waiting kitchen. Our freezers (we have three of various sizes) are filled, and I know that I have to spend an hour one day organizing so I can find food during the winter.

The tomato crop this year was the best one since we moved to our home here in western Pennsylvania. In fact, my own personal gardener tells me it’s the best year he’s ever had in more than forty years of gardening.

We canned more than forty quarts of Italian sauce and salsa. There are untold numbers of whole tomatoes frozen, waiting for me to make fresh sauce when the winter winds blow. Then when I said I’d done as much as I could with canning and freezing, we started giving away. We put a box out one Sunday afternoon in front of our house with the sign “Free tomatoes.” Within an hour, it was empty. We refilled it. I looked out at one point and a man was taking the whole box. I opened the front door, and yelled, “Do you want more?”

He smiled and ran to my door where I gave him an additional box. A few weeks ago when I was out trimming flowers, a man pulled into the drive and asked what kind of tomatoes did we grow. I answered that my husband grew a variety of types. He said, “They were the huge ones.” Potato leaf, that’s what they were, and they were huge and red and absolutely delicious.

Writing this post makes me long for those tomato sandwiches of summer.

So tell me, how did your tomatoes grow this year?

From Seed to Table S2T-5

Pasta Sauce from Frozen Tomatoes

10 frozen whole tomatoes

2 cloves garlic

1 chopped onion

several chopped peppers – I use both sweet and hot peppers

fresh or dried herbs in any combination and to taste: basil, oregano, thyme, fennel, tarragon

salt and pepper

Remove tomatoes from freezer and put in refrigerator for 4-5 hours. Rinse under hot water for a few second until skins peel off easily. Let skinned tomatoes sit for an hour or until core can be cut out easily.

In the meantime, sauté onions, garlic, peppers (or anything else you’d like to add such as mushrooms, carrots, or olives) and herbs.

Chop tomatoes, even if they’re still partially frozen, throw pieces into pan with sautéed mix.

Bring to boil then put on low for several hours, stirring occasionally. When sauce is reduced enough, it’s time to use sauce in your favorite Italian dish.???????????????????????????????

 

 

 

 

 

 

 

Bread & Sauce

photoSunday afternoon fun. I raided the freezer and found a bag of shredded zucchini and a bag of fresh-frozen tomatoes.

Baking bread and cooking sauce smells soon permeated the airwaves of our house.

Eating it wasn’t so bad either. photo (2)

 

 

 

 

 

 

Recipes from From Seed to Table:

Walnut Date Zucchini Bread

4 eggs

3 cups flour

½ cup maple syrup

2 cups buttermilk (use regular milk and add 1 tsp vinegar)

¾ cup chopped walnuts

¾ cup chopped dates

¼ cup melted butter

3 cups shredded zucchini, drained

1 tsp vanilla

2 tsp baking soda

¾ tsp baking powder

cinnamon, nutmeg, cloves, allspice to your taste

1 tsp salt

Mix together all ingredients until blended. Place in two greased loaf pans. Bake at 350 degrees for 50-60 minutes or until brown on top and toothpick inserted comes out clean.

Pasta Sauce from Frozen Tomatoes

10 frozen whole tomatoes

2 cloves garlic

1 chopped onion

several chopped peppers – I use both sweet and hot peppers

fresh or dried herbs in any combination and to taste: basil, oregano, thyme, fennel, tarragon

salt and pepper

Remove tomatoes from freezer and put in refrigerator for 4-5 hours. Rinse under hot water for a few second until skins peel off easily. Let skinned tomatoes sit for an hour or until core can be cut out easily.

In the meantime, sauté onions, garlic, peppers (or anything else you’d like to add such as mushrooms, carrots, or olives) and herbs.

Chop tomatoes, even if they’re still partially frozen, throw pieces into pan with sautéed mix.

Bring to boil then put on low for several hours, stirring occasionally. When sauce is reduced enough, it’s time to use sauce in your favorite Italian dish.

photo (1)

What’s cooking at your house these days?

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From Seed to Table is now available in paperback for $5.39.

Freeze those Tomatoes

By Patricia Zick @PCZick

The tomatoes aren’t producing enough this year for me to make my Italian sauce or salsa. The peppers aren’t doing well either. We blame it on the weather, which has been too wet here for the tomatoes liking. We are getting enough tomatoes to eat at least once a day. I’ve also managed to freeze a half dozen bags of tomatoes for sauce this winter. The sauce I make from the frozen tomatoes is our favorite.

Here’s an excerpt from From Seed to Table on how to freeze and then use those tomatoes in a few months – if you can wait that long.

 

cover - lst draft

 

I asked my Facebook friends if they knew anything about freezing tomatoes, and I received some interesting suggestions. But after canning dozens of quarts of sauces, I wanted simple. I washed the whole tomatoes and let them dry. Then I placed them on a cookie sheet that I put in the freezer. Once the tomatoes were frozen, I transferred them to ziplock baggies where they stayed until I needed them for a sauce. They won’t be much good for putting raw on a salad, but they make a delicious Italian sauce or salsa.

 

 

Pasta Sauce from Frozen Tomatoes

10 frozen whole tomatoes

2 cloves garlic

1 chopped onion

several chopped peppers – I use both sweet and hot peppers

fresh or dried herbs in any combination and to taste: basil, oregano, thyme, fennel, tarragon

salt and pepper

Remove tomatoes from freezer and put in refrigerator for 4-5 hours. Rinse under hot water for a few seconds until skins peel off easily. Let skinned tomatoes sit for an hour or until core can be cut out easily.

In the meantime, sauté onions, garlic, peppers (or anything else you’d like to add such as mushrooms, carrots, or olives) and herbs.

Chop tomatoes, even if they’re still partially frozen, throw pieces into pan with sautéed mix.

Bring to boil then put on low for several hours, stirring occasionally. When sauce is reduced enough, it’s time to use sauce in your favorite Italian dish.

What’s going on in your garden this year????????????????????????????????

 

From Seed to Table – Growing, Harvesting, Cooking, and Preserving Food is available for Kindle on Amazon for $4.99.

S2T-6

Spring(?) Garden Update

lettuce and tomatoes - March 7, 2013

lettuce and tomatoes – March 7, 2013

By Patricia Zick @PCZick

Spring sprung more than ten days ago, yet we’re stymied by cold temperatures. Seeds sprouted a month ago are now seedlings growing under lights in our family room. But I can tell they are yearning, as we are, for the warmer days and nights of spring, for the sunshine to heat the earth, and for soil large enough to spread their roots.

onions - March 30, 2013

onions – March 30, 2013

Tomato seedlings - March 30, 2013

Tomato seedlings – March 30, 2013

The onions should be in the ground by now or at the very least, they should be outside getting sunlight for a portion of the day. My husband has been putting them out for brief periods but the temperatures are still too cold for any type of sustained sun bathing.

The soil for spinach needs preparation. They’ll be ready to go into the ground as soon as the weather cooperates.

But it is the peas that has my husband most churned up right now. He sprouts seeds on an old cookie sheet and covers them with several layers of damp paper towel. He has one try all ready to plant, which he intended to do this past weekend. Then we heard the weather report for the first week of April: nighttime temperatures hitting 25 degrees. He said he’d put them in the ground even with predictions of 30 degrees, but 25 is too low. He sprouted another set this past week because he’s fairly certain the ones already sprouted won’t last until he can put them in the ground. He put the tray in the basement, hoping to slow down the process.

peas ready to plant on March 30, 2013

peas ready to plant on March 30, 2013

We’re learning to be flexible with the unpredictable weather patterns of recent years. It’s not always easy, especially when we’re as eager for the warmer temperatures as the plants stretching for light right before our eyes.

garlic is the only thing growing in the garden so far this spring

garlic is the only thing growing in the garden so far this spring

How’s the weather in your part of the world? And how’s your garden growing?

In the Raw: The Present Moment Cafe

The Present Moment CafeSt. Augustine, FL

The Present Moment Cafe
St. Augustine, FL

By Patricia Zick @PCZick

I wasn’t sure what to expect when my daughter Anna told me she would be a “cook” at an all-raw restaurant.

With fourteen years as a cook in a variety of restaurants, Anna knows her way around a kitchen. When she began working at The Present Moment Cafe in St. Augustine, Florida, she received a jolt.

“It was as if I’d never been a cook before,” she said. “I had to learn a whole new way to prepare food.”

Since nothing is cooked, there are no ovens, no stove tops, no deep fryers, and no microwaves. I assumed this meant the restaurant only served salads with lots of sprouts and raw nuts. I learned a few things when I visited The Present Moment Cafe a few months ago, and I was pleasantly surprised.

Anna ordered for us. We started with a Caesar salad with a dressing made from celery, dates, and other raw seasonings. Then we enjoyed hummus made from ground cashews.

HummusPhoto by Golden Pixels

Hummus
Photo by Golden Pixels

Both were delicious. Anna ordered the lunch variety platter for us. We chose burritos, sushi, and pesto pasta. Unbelievable would be how to describe each of these raw, vegetarian, vegan delights. In fact, even with three of us eating from the platter, we had difficulty eating all the selections.

SushiPhoto by Heather Blanton

Sushi
Photo by Heather Blanton

The Present Moment Cafe published a book this past year with beautiful photos of their offerings and recipes. Handmade in the Present Moment is available on Create Space. Owner Yvette Schindler also provides the story of how the cafe made its way into the present moment.

When she opened the restaurant in 2006, only a few existed in northeast Florida, but now there are a sprinkling of raw restaurants sprinkled throughout Florida. To find out if there’s a raw restaurant near you, visit the Directory of Raw Food establishments. They list restaurants in all fifty states and around the world.

The philosophy behind the movement is based on the belief that when food is raised above a temperature of 118 degrees Fahrenheit, it causes chemical changes that create acidic toxins. Visit www.rawfoodlife.com for more information and many links to resource and reference materials.

Am I going to change my diet to only eating raw foods? Not in the present moment, but I don’t rule out the benefits of incorporating the philosophy inherent in the practice to some extent in my diet.

I’m always in awe of the pioneers, and Yvette Schindler and her crew of supporters and staffers certainly qualify in that category. I’m happy my daughter works in a place where thoughtful consideration is taken with each dish. The restaurant itself is a testament to the peaceful attitude of staff and customers.???????????????????????????????

And as always, I support any effort to live a lighter life on this earth we inherited.

Do you have any experience with eating or preparing raw foods?

Grilled Pizza

Pizza ingredients

By Patricia Zick @PCZick

This recipe is one I’ve been perfecting over the past several years, and best made with the freshest of tomatoes from the garden. Pizza is personal. I’m giving you the way I make it, but you may find other toppings you like better.

Just like with pie, it all starts with the crust. You can buy pizza dough, but this recipe is pretty basic and easy to make.

rising dough

Pizza dough

1 pkg. dry yeast

1 cup warm water

1 tsp brown sugar

1 tsp salt

2 ½ cups flour (all unbleached white or use half white and half whole wheat)

Olive oil

Beat yeast, sugar, and water until well blended. Let rest for a few minutes. Add salt and flour and mix until dough forms. Knead on floured board until smooth (3-5 minutes). Place in a warm bowl coated with olive oil. Cover with damp towel and leave in a warm spot. Allow to rise until dough doubles (approximately an hour). Punch down dough and roll into oblong roll on floured board. (I usually cut dough in half and place one portion in a zip-lock and freeze). Cut into 10-12 (full dough recipe) or 5-6 pieces and roll into a ball.

ready to roll

Roll out each piece into a thin circle and place on cookie coated with olive oil. Grill @400 degrees Fahrenheit on side with oil for two minutes or until a crust forms on the one side.

The trickiest part of the whole process is making sure the crusts don’t burn on the grill. You know your grill best. I’ve learned to do this by trial and error and mostly by hovering near the grill and watching.

After one side is grilled, make sure cookie sheet is still coated with olive oil and place crusts back on the cookie sheet with grilled side up. You are now ready to put the ingredients on top of the grilled side.

Pizza toppings

(For 6 pizzas – double if using full recipe of dough)

3-4 medium tomatoes, thinly sliced

2-3 cloves of garlic, minced

½ cup fresh basil, chopped

8 oz. feta cheese, crumbled

1 sweet or hot banana pepper, seeded and thinly sliced

8 oz. mozzarella cheese

Parmesan, salt, and pepper to taste

Place sliced tomatoes on the grilled side of crust. Sprinkle minced garlic evenly on top of tomatoes to taste. Salt and pepper the tomatoes to taste. Sprinkle basil and feta. Put on peppers. Finish with the mozzarella cheese. You’re now ready to put back on the hot grill.

preparing

You must be very careful at this point so you don’t burn the bottom of the crusts. Again, I’ve had to learn from practice. For my gas grill (which is very old), this method works the best. I put the pizzas on the hot grill and shut the cover leaving burners on high. After 2-3 minutes (without opening the lid), I turn off the grill and let the pizzas sit while the grill cools down. After 20 minutes, the cheese is melted and the crusts are not burned. Sometimes I take the pizzas on the cookie sheet and place under the broiler for one minute to ensure a bubbly cheesy top.

Enjoy!

yummy

I’d love to hear about your experiences with grilling pizza. It’s been fun to taste and test this recipe over the years. It’s one my daughter asks for whenever she visits so hopefully when she’s here in October, we’ll still have some tomatoes.

Saving Herbs

basil and sage

By Patricia Zick @PCZick

Two of our herbs have done remarkably well this year. I have basil planted in the ground and in pots and all seem to love to heat and alternating dry and wet conditions. The sage took over this year in the same spot where we’d successfully grown parsley in the past two years, even through our mild winter. However, the parsley has done very little this spring and summer and I miss it!

We’ve been drying our sage for burning in the house as a purifier. When I went to find a page for the many wonderful uses of sage, I discovered the burning of it does more than cleanse our spirits and our homes – it also has medicinal properties for sinuses and headaches. Maybe this is why my migraines have finally disappeared this week. We pulled the sage down from the light fixture a few days ago and have been burning it in a large shell all over the house. I’m very impressed. beautiful sage drying Basil is one of my favorite herbs. It’s easy to grow and works in just about any dish. It is beautiful cut and placed in a vase with water. I cut off the leaves as needed. In the past, it seemed the leaves wilted after a few days. However, this summer I filled a small container with water and cut stems and it lasted for more than a month. It even rooted so now I have another basil plant in a pot outside. I hope to keep that going through the winter.All of my basil plants were headed to seed recently, so I gave them a trim. I ended up with this vase full, plus eight cups of leaves. Time for pesto. I’ve adjusted this recipe over the past two years, and it works wonderfully. Here’s my version of a large batch of pesto for freezing. Please note: Add the Parmesan cheese after thawing and before using.

Patricia’s Pesto (for freezing)

8 cups packed fresh basil leaves

4-6 cloves of garlic

3/4 cup pine nuts

1 cup extra-virgin olive oil

salt and pepper to taste

Combine basil, garlic, and pine nuts in a food processor (you will probably need to do this in batches) and pulse until coarsely chopped. Add the olive oil and process until mixed in and smooth. (If you want to use immediately add 1 1/2 cups of cheese at this point. DO NOT ADD cheese if freezing.)

I fill ice cube trays with the mixture. This batch took about a tray and a half (making approximately 24 cubes).pesto cubesFreeze the cubes and then place in a zip lock bag. Whenever I want to use pesto on pasta or in a sauce, I pull out a cube or two or three, add the cheese and it’s good to go. I’ve been told these should be used within six months. That’s about how long they lasted in our house so I’m not sure it that’s true or not. Enjoy!

pesto for winter

Enjoying the Bounty

Broccoli

By P.C. Zick @PCZick

I spent last night in a whirlwind in the kitchen. I decided it was time to use up all the bounty in some way. My husband picked broccoli in the morning because the rabbits have discovered the leaves of the plant and love to munch on them. We had a bag of spinach picked two days earlier waiting for me to do something with them. And the zucchini threatened to overflow the crisper. As I worked on preserving and creating dinner, Robert worked in the garden. As I called  him into eat, I heard him enter the house.

Yes, I’d cleared out the frig of the current produce, but I heard that sound and knew I wasn’t finished. I heard the rustle of a plastic bag as he let the air out of a bag of green beans and then another bag of peas. I haven’t gone into the frig to see what else is there, but rest assured we’ll have another dinner of fresh vegetables tonight. I’m not complaining. As I worked last night in the kitchen, dirtying dishes and floor, I felt a calmness and peace come over me. I describe it as grace and the feeling of symmetry and participation in nature’s abundant cycle as shredded zucchini flew out of the food processor and into my hair. But enough of my sentimental journey! Here’s the work I accomplished last night.

Zucchini – I decided I didn’t have enough to do at least 8 1/2 pints of relish. The recipe I use makes 4 1/2 pints, but I double it. I don’t can food unless I can do a full canner of something; otherwise, I’m wasting a lot of energy and water for very little return. So I made two loaves of zucchini bread. Why do all the recipes call for so much oil and sugar? I usually up the amount of zucchini – it’s a very moist vegetable – and add a little bit of skim milk and cut the oil amount by half. I always use less sugar in everything I make and last night I cut back even more by adding raisins to the bread. I froze one loaf, and we’ll munch on the other for the next week. I had a slice for breakfast, and Robert took a slice for his lunch.zucchini breadYummy, but I still had about six cups of shredded zucchini leftover so I decided to freeze it in two-cup servings, which is the amount I use to make two loaves of bread. I bought a new preserving book yesterday. The Big Book of Preserving the Harvest gave me instructions for steam blanching the zucchini. I placed two cups of shredded zucchini in my steamer basket that was in a pot with an inch of boiling water. I steamed for 2-3 minutes and then placed in ice water for another two minutes. I strained in the colander and placed in freezer bags. It was a very quick process and probably the best for retaining vitamins, minerals, texture and color when thawed.steam blanched zucchiniSpinach – Then I ventured into dinner recreating a recipe I used to make twenty years ago. This is always risky because I’m using my memory to figure it out. But of course I also have a little knowledge about cooking. I decided to make Greek pizza with the spinach. As I put it together I realized all the vegetables in the pizza came from the garden. That’s not been the case so far this summer, so we are making progress. Steamed broccoli provided a side dish.

I used phyllo dough sheets for the crust. What hung over the edge of the pizza pan, I folded up over the pizza after all ingredients were in place. I followed the instructions for the dough on the package. I steamed the spinach, and Robert squeezed out as much liquid as possible with a spoon. I sauteed several small onions, four garlic cloves (our first harvest of the season) onionsand basil (picked from the pot I keep on the balcony near the kitchen).The sauteed items went on top of the dough. Then I placed the spinach on top of that. I crumbled about 1/4 lb. of feta cheese on top of spinach and then covered whole thing in approximately 1 1/2 cups of mozzarella cheese. I baked at 350 for 15-20 minutes. It took longer than I thought because I usually bake pizza at a higher temp for a longer time, but with phyllo dough you have to keep temperature a little lower.

My memory served me well, if Robert’s comment at dinner is any indication.

“You can make this pizza for every meal if you want.”