CUKES & ZUCS – GARDEN MADNESS HAS BEGUN

 

garden06-23-2016

June 23, 2016

Suddenly, I’ve been thrown into overdrive in the kitchen attempting to preserve the produce starting to accumulate. The past two days found me dealing with the cucumber and zucchini madness happening right outside my door.

 

Yesterday, I decided I had enough cucumbers to do seven quarts of kosher dill pickles.

kosherdills

Kosher Dills

Wrong. I had enough to do almost twice that many, but my canner only holds seven. So today I used the rest to make my bread and butter pickle chips.

 

So far, the zucchini is under control, but still three good sized ones made four loaves of zucchini bread, which will be great for when we have visitors later this summer. Nothing beats coffee, fresh fruit and zucchini bread for an easy summer breakfast.

 

zucchinibread

Zucchini Bread

 

 

cukeskeepcoming

The Leftovers

 

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Bread & Butter

 

 

The tomatoes are starting to produce–mostly small varieties–but my husband tried a new variety this year, Black Brandywine. It’s gorgeous. Only two have been brought to the windowsill. We plan to eat them plain with salt to savor the taste, which hopefully will be as wonderful as their deep burgundy color.

blackbrandywine

Black Brandywine

 

From Seed to Table by P.C. Zick

Walnut Date Zucchini Bread

4 eggs

3 cups flour

¾ cup maple syrup

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

¾ cup chopped walnuts

¾ cup chopped dates or raisins

1 tsp cinnamon

½ tsp nutmeg

¼ tsp cloves

3 cups shredded zucchini, drained

1 tsp vanilla

2 tsp baking soda

¾ tsp baking powder

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.

Seed1

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Suffer the Garden

By Patricia Zick @PCZick

kitchen sink

kitchen window

We’ve been having a time with the weather so far this summer. For several weeks, the weather was hotter here in western Pennsylvania than in Florida. Then two weeks ago, the rains began. Our property sits on a plateau above the Ohio River and often our weather is different from what is reported on the local news station twenty miles away in Pittsburgh. This past week, we received heavy rainfall that wasn’t even recorded in the totals around the region. The weatherman said today that we’re double the average amount of July rainfall already. We might be triple that where we live.

Tomatoes do not enjoy soggy weather. They do best in dry soil. Right now, some are rotting on the vine. My husband must be vigilant in picking them before they fall. Also, we’re getting lots and lots of bugs on all the plants. Short of spraying with pesticides, we’re a little flummoxed with how to handle this invasion on everything from the raspberries to potatoes.

Alas, we do not starve. We’re eating something fresh almost every night. This past weekend I made our favorite bread and butter pickle chips.DSC02683Some of our plants love this weather.DSC02687 DSC02688Any suggestions for the bug situation that is wholesome for all living things? Hope your garden is producing and you’re enjoying the bounty of summer. Remember to eat local while the getting is good – local farmers’ markets are thriving right now.

For all your gardening needs - available on Kindle for $2.99

For all your gardening needs – available on Kindle for $2.99