Monthly Archives: September 2013

Zucchini quinoa cakes


After making zucchini fritters I had some leftover grated zucchini.  I also had some leftover cooked quinoa in the fridge.  I don’t love quinoa, but I’m trying to work on our relationship as I know it is a worthy staple.  Inexpensive, fast, easy and nutritious.  Gotta love that.  Just not the taste and texture so much.  But I thought I’d give it a second (er, twelfth?) chance as a supporting character and with a twice-cooked approach to alter the texture.  Big improvement.  Continue reading Zucchini quinoa cakes

All snug in their beds: Planting broccoli and cabbage starts


After ripping out the miracle tomatoes on Saturday, I had 12 feet or so of prime real estate in the instead-of-grass garden in the front yard.  While planning my fall garden, I had consulted The Weekend Homesteader and Mini Farming which both advised to alternate tomatoes with plants from the Brassica family (e.g., broccoli, cabbage) to promote optimal soil health.  So yesterday I bought Savoy cabbage, green cabbage and broccoli starts from my local food co-op and got to work this morning to put them in the ground.  (That turn-around must be a record for me.  Typically, I leave seedlings on the back patio where they shame me from the breakfast table for at least a week.  I finally get so concerned they won’t survive either the temperature or the neglect, that I drop everything – usually after a dramatic announcement – and plant them, that is, if they haven’t died already.) Continue reading All snug in their beds: Planting broccoli and cabbage starts

Nectarine sauce


A few nights ago my favorite peach vendor at the farmer’s market sold me an 8-lb bag of nectarines and peaches for a song.  They all had minor blemishes, but were still perfectly delicious.  The peaches I washed, halved and froze to be reincarnated later as peach pie smoothies (look for a future post with that recipe).

As the evenings are beginning to get cool around here, I thought it would be fun to make something warm with the nectarines without all the work of baking.  Continue reading Nectarine sauce

Green tomato curry


Ripping out four of our beloved tomato plants this weekend left us with about 5 pounds of green tomatoes.  Having already made Piccalilli and Green Tomato Chutney, I wanted to try something a bit less New England-y.  After browsing numerous options (e.g., Fried Green Tomatoes, green tomato gratin, green tomato jam) I read several Indian-inspired recipes.  Bingo!  Just the alternative I was looking for. Continue reading Green tomato curry

Summer Vegetable Stew


This recipe was inspired by the last gasp of my summer garden.  It combines several tomatoes (both green and red), a zucchini and a few small eggplants.  I seasoned the veggies with balsamic vinegar and basil, for a ratatouille meets caponata style stew.  Optional add-ins include wine (1/4c) and either capers (2T) or sweet corn (1c).  Since capers are one of the few foods my husband truly cannot tolerate, I opted for corn.  But since changing his mind about pickle flavors after eating my piccalilli, who knows?  Capers may be next off the “Do Not Fly” list. Continue reading Summer Vegetable Stew

Zucchini rice cakes

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Two events coincided to provide the opportunity for me to create this recipe.  Being two and a half weeks into my $200 grocery month challenge (see a future post on this), I’m digging deep into the freezer these days.  Recently my hunt yielded a bag of frozen, cooked rice.  Couple that with the fact that my miracle zucchini plant is still producing more than 5 medium to large zucchinis each week, and you get zucchini rice cakes!  Continue reading Zucchini rice cakes

Zucchini soup two ways. And a confessional


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We are deep into zucchini season now, and my monster is still pumping out 3-5 lbs of fruit a week.  At last count we had 24 pounds stashed in the freezer.  As nice as it is to have an enormous supply of garden fresh vegetables ready to cook into something delicious, I find it even more helpful to have my freezer stocked with meals I have already prepared. Continue reading Zucchini soup two ways. And a confessional

Roasted tomato sauce – Take I


This recipe is adapted from several I found in The Davis Farmers Market Cookbook and The Earthbound Cook but simplifies the techniques they use.  My version yields the benefits of cooking the tomatoes in a two-step-process (i.e., roasting and simmering) just as some of the cookbook versions do, but avoids the tedious steps the originals use to remove the tomato skins.  Continue reading Roasted tomato sauce – Take I