From the Garden

That's a really sweet story about Ethel. I posted about my gardening woes in Conna's picutres of home thread.  But we didn't plant zuchinni ("corgettes" here in France).  Next year maybe.

http://community.eharlequin.com/content/pictures-new-housefinally

LOL 

Holly, I LOVE zucchini bread.  If you've got too many zucs, I'll take a couple off your hands!  I'll drive ALL THE WAY over there to the east side to get some, too. <VBG>  And while I'm at your house, you can give me a cup of tea and some zucchini bread, if the dog and the boy haven't eaten all of it! <G>

I just peel them, chop, bag freeze. Last year when we did them we chopped a little smaller so they were a little easier to break apart and we could take a handful out to like say make an omlete, fry a little for steak, great to have on hand for perogies. Only thing once frozen it's better to use them in something cooked. Warning house and freezer will smell like onions. so to make sure this smell doesn't get absorbed by my other foods in bigger freezer I have them in the freezer above fridge

I just dice them up and freeze them. Then just break off the amount you need. However, I grow shallots as they are so expensive to buy. In fall we harvest and dice up the shallots and really enjoy them all winter long. 

I used to make zucchinni relish but somehow managed to lose the cookbook  with all the recipies in it. You can also make meatloaf with Z in it, It turns out moister and you don't even notice Z. We also add diced Z to pizza and of course spaghetti sauce. It is such a versatile veggie.

Just love your dog's names Holly. I understand about steeling the Z-loaf making you happy, It is so great when animals finally trust you.

I just typed in freezing Vegetables in a google search and found a chart that listed the best way to freeze them and printed it out. I just did that with fruits too. When I worked in the kitchen of a nursing home we used to get bags of frozen diced onions, celery, carrots for soups and sauses

Donna my pasport is unstamped too and I haven't signed it yet either

...with a bunch of good cooks here?  H'm.  I'm the odd ball out, I guess *sigh*  It's a well known fact in my small town that I'm not a hot chick in the kitchen - unless you count burns and holes in my potholders.  Oh, I'm a terrific eater, just not a good cook.  Oh, well.  Some have it...some don't. 

Now if anyone should feel sorry for me, no need.  I'm perfectly content with my lot in life.  I'm an artist, writer, Brownie troop mom, outdoorsman (or outdoorswoman to be politically correct) and many other odd-ball things.  Gourmet and even camp-cooking is just not in my genetic makeup.  Okay, okay... yes, you can feel sorry for me.

Seriously, these are great sounding recipes, everyone.  And I really like the story about Ethel, Holly!  Love that's begat the hard way is usually the most worthy of all.  Sounds like Ethel is one heck of a sweet rascal!  

Maybe you should write a story with Ehtel as the star heroine top dog.

We always had pets growing up, but in the city...well, I felt cooped up and didn't think it was fair to do that to a dog, too.

But now with the new house, we have promised a dog and we get her in just under 2 weeks!

She is a purebred but she wasn't working out with her litters.  The breeders have had her spayed and needed a good home for her.  She's a little older...nearly five, but she is SO gorgeous. 

We went to see her on our way through New Brunswick, and fell in instant love. 

I'd love to show a pic but I don't have it on a website anywhere.  Is there a way to browse?

D

Holly for a different treat substitute shredded parships for your zuchinni/carrot in the loaf and cut back the sugar by 1/2  .....nobody will ever guess what you put in it and it's actually quite good!   ..... parsnips are awesome cut in shoe string strips and deep fried like potatoes chips  :)

we are vegetable growers in Ontario ... our chef crops are parsnip, carrots, celery, red onions, turnip, beets  ... we used to grow leeks and I miss them ..... so now, I chop up the leeks and fill up ziplock freezer baggies ... leeks (cousin to an onion) is a milder taste and their sections fall apart very easily ... so when you reach in the baggie for a handful to add to soup, stews, omelets etc they automatically separate ..... I love them fried up with perogies or left over potatoes  :)     .... I much prefer to freeze the leeks than to freeze chopped onion, I find the onion loses it's texture whereas the leek is a winter hardy vegetable so it handles freezing very well

Cucumber salad .... like Donna I slice up the cucumber very thin and sprinkle with salt to pull out the water ... I let is sit for about 20 - 30 min and press the water out a few times .... for a dressing, I use equal parts sour cream & mayonaise ... fresh dill weed, freshly ground black pepper  ... yum     ..... alternately, I've used vinegar instead of the sour cream, just a dash over the sliced cucumbers, then add the mayo etc

Donna ... I like your cucumber / tomato salad with roasted red pepper dressing ..... I love that dressing! ... that one and the sundried tomato dressing   ....  

Hi, Holly,

Your Ethel is so funny, so are you now reserving one loaf of bread for her everytime you bake? 

I understand perfectly regarding the 'bad' things kids/dogs do.

3 years ago, we adopted a cattle dog from the pound, at that time, very timid, hid in his crate, wouldn't go 'pee' for 1 whole day.  Now, he follows my husband when he wants to go walking, put his toy on your lap when he wants to play but refuse to let you take the toy (playing tug of war), follow me or look for me when he wants his meal or cookies.

Thanks for the receipe also.  I'd try it.

Orchid

Oven roast your parsnips along with potatoes, carrots, sweet potatoes, leeks etc.  We do a big batch and have leftovers for pan warming. Add any kind of meat in oven at same time. Just peel veggies and brush with olive oil and season to taste and roast. My Dh just uses his hands and gets them conditioned at same time.

I grow leeks as well and freeze them both chopped and whole. The chopped ones go in leek and cabbage soup and the whole ones get roasted.

Donna your dog is going to be so much fun. So good looking!

Orchid your dog sounds like he has found a really good home

I have three cats but I love dogs as well. Two of my cats came from the Calgary Humane Society and the third, our young male, was a stray on my sister's farm and is the biggest "chicken" ever.

Well I'm thoroughly jealous! I live in the Golden State, the land of rich soil and temperate weather, and I've got exactly zero zucchini. Oh sure, the plants are growing but they're just not making any veggies. Is it the water rationing? The blanket of smoke from the wildfires? The hostile tone to my voice when I berate my plants? No clue.

Donna's chocolate Zucchini cake( but made them loaves instead) awesome. I'm gonna try the zucchini loaf too but need to get some ingredients from the store still. I also found some recipes for Yams I'm gonna try like golden Yam Brownies and soup

Welcome Back! Holly.

Was it fun?  It seemed like the weather agreed with you, mostly warm.  

Orchid

Yummy!  I especially like your tips on freezing the casserole.  I shall copy this receipe (& some other I found on this site). I love to try out new receipes.

Orchid