Sep
16
2012
0

Invention of the summer

We’ve been trying to keep up with two zucchini plants all summer… zucchini bread galore, catch them before you have a softball bat on your hands, you know the drill. My friends Lark and Dan had served thin-sliced zucchini straight off the bar-b-que and sprinkled with smoked salt at a backyard dinner party last summer, and it was the inspiration for my Zucchini Bacon.

From the grill with love.

First off, let me assure you, it is more baconesque in shape than flavor, though with some smoked paprika and smoked salt, it does get into the salty savory neighborhood. The way to make it is to slice the squash into 1/16″ ribbons on a mandoline, and then just toss them with the above spices plus some olive oil. They take 2 or 3 minutes on the first side, and another minute or so on the other side. Pull them off the grill before they get too crispy, though the thin areas will start to brown nicely.

It wasn’t a huge hit with the kids, but it is nice because it is sliced so thin that most of the moisture evaporates out. The thing I’ve been using them on is sandwiches; it’s a nice additional flavor to a regular turkey or cheese sandwich. So there you have it… more bacon for you.

Nov
16
2011
0

Talkin’ forgotten vegetable blues

We have a history of neglecting the fruits of our garden, and here is another instance. We grew a bunch of little delicata squashes last year, which were a bit of a pain to use because they were kind of petite. So down into the basement they went. We’re trying to pinch pennies these days, so in scouring the food storage, Alicia found them and decided it was time to make some risotto. They had changed colors from white with green seams to a golden yellow, almost like little pumpkins. Those things were over a year old, and still going strong… talk about staying power.

Aug
26
2011
2

Winning some battles, losing the war

We mentioned a post or two back that our yellow crookneck squash plants have hit their stride (as opposed to everything else in the garden…). The other day Alicia made squash muffins, squash quickbread, and for dinner, stuffed squash. I’m starting to feel like Bubba and Forrest Gump, scrubbing the floor with a toothbrush.

Anyway, on the way to the mailbox this morning I decided to see if anything needed picking. And, um…

Aug
18
2011
0

Keeping up with the Crooknecks

In the precarious, cold, wet months when we’re starting seeds, transplanting the seedlings, and hoping the plants take root, a lot of things can happen. This year I find myself with three yellow crookneck squash plants, and two of them are starting to produce pretty heavily. These are yellow squash pretty similar in taste and texture to zucchini, so we have a decent idea of what to do with them, but we’re still scrambling to stay out in front. Alicia made squash quickbread and squash risotto the other night. Last night she wanted to try open-faced squash Parmesan sandwiches, so I got to work.

I sliced the biggest of our crop into 1/8″ planks, and marinated them in some balsamic vinegar, olive oil, garlic, and smoked paprika. After a half hour or so, it was onto the bar-b-que with them, monitored closely so they didn’t get too soggy or overcooked. I made plenty so there are leftovers for lunches.

To finish the sandwich, the squash was placed on grilled sourdough, then topped with marinara sauce and Parmesan cheese, and broiled to brown them. Robbie was convinced they were pizza sandwiches and ate it right up, but Hannah decided she was back to being a picky eater and cried about dinner. You can’t win them all, especially where squash is concerned.

Sep
05
2010
1

Harvest Time!

Wow.  We had quite the harvest today.  Dan has been out of town camping the last four days. With him gone I did not have the time to harvest much from the garden each day, so the cucumbers got a little out of control (those guys grow fast!).  In addition much of our long awaited produce has finally reached ripeness – squash, pumpkin, tomatoes, etc.  We haven’t had a ton of yield for most of the summer, which I am sure is related to the things we chose for the garden as much as it is to the terrible summer weather.    Now we are finally enjoying some bounty.  We need one of those Thanksgiving horns for our table or something.  The squash should keep well for a while, the larger tomatoes will be dried in the dehydrator  for “sun” dried tomatoes packed in oil (we just used up last year’s crop this week), but we will need to deal with the other things in the next few days.

Fall Harvest

Written by alicia in: Food,Garden,home | Tags: , , , , , , , | 1 Comment

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