It’s a good thing we took a break this week because, by Friday, the refrigerator and countertops overflowed with zucchini, tomatoes, cabbage, onions, peppers, and carrots! Time to get to work.
Normally, I try to spread it out over a few days, but I decided since I’m between writing projects that I’d take one day and devote to the preserving the produce.
I started with a new recipe. Zucchini Blueberry Bread. The local market called me this week to tell me local blueberries were in, and they’d saved two gallons for me. After freezing two large gallon bags for use in smoothies, I still had a full container and zucchini in the crisper. After researching online for recipes combining the two, I finally found one that I could modify for our tastes and preferences. So here it is! I’ll be adding it to the next edition of From Seed to Table, but until then here it is.
Zucchini Blueberry Bread
3 eggs, beaten
1/2 cup oil
1 cup maple syrup
3 cups, zucchini (unpeeled and grated in food processor)
2 tsp vanilla
1/2 tsp almond extract
3 cups flour (I used 2 cups unbleached white, 1 cup whole wheat – personal preference)
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/8 tsp cloves
1 tsp cinnamon
1/2 tsp allspice
4 cups fresh blueberries
- Add oil, syrup, vanilla, almond extract, and zucchini to beaten eggs.
- Sift dry ingredients and add to batter.
- Fold in blueberries.
- Pour into 2 greased loaf pans.
- Bake at 350 degrees for one hour to one hour, fifteen minutes until toothpick comes out cleanly.
- Cool on rack. Bread freezes very nicely.
We had it for breakfast this morning, and it’s very moist and delicious. I modify recipes to reduce the oil usually suggested. Then I add more zucchini because if I’m making zucchini bread, chances are I have enough to spare.
My husband picked the first cabbage yesterday along with a few lovely carrots. Nothing else to do but make some cole slaw. I used the recipe for freezing slaw originally from Ball Blue Book Guide to Preserving, modified for my book, From Seed to Table. When I first saw this recipe, I was skeptical, but in our family, it has a proven track record!
Here’s the recipe from From Seed to Table:
Cole slaw to freeze
This is a wonderful way to preserve all that fresh cabbage. Once thawed, add mayonnaise to taste. The flavors are even better in this slaw when thawed than when fresh, even if the cabbage wasn’t as crisp.
1 large head of cabbage, shredded
3 large carrots, grated
1 large onion, chopped
1 tsp salt
1 ½ cup sugar
1 tsp dried mustard
1 cup white vinegar
½ cup water
Combine all vegetables in a bowl and sprinkle with salt. Let mixture stand for one hour. Bring the rest of the ingredients to a boil and boil for three minutes. Cool. Ladle over vegetables and stir together. Place mixture in freezer bags or containers and place in freezer. We like our slaw with a little bit of mayonnaise so I add about a tablespoon to each two-serving bag when it’s unthawed. If you like an all-vinegar slaw, you don’t have to do anything except thaw the slaw when you’re ready to eat it.
We saved back some for dinner last night, and it was tart and biting, which we like. The freezer will mellow some of that.
Finally, we put together our pasta sauce, using the method and recipe from our book, which brings me to one final thing!
Normally, From Seed to Table is $3.99 to download on Kindle, but through July 25, you can grab it for only $0.99. The book also comes in paperback. Check it out!
Click on cover for $.99 cents Kindle version
What’s growing in your garden? What’s going on at your local farmers’ market?