Make the Most of your Harvest!

Another great post from our resident chef (and mama-to-bee!) Laura...

Is your garden exploding with produce??  I have a few tips to use and preserve some of your harvest…

Zucchini....they seem to multiply overnight and all too often you find one that's been hiding and is now gigantic!  I like to shred the giant zucchini in the food processor, measure it out into 2-cup portions and freeze in 1-quart freezer bags (*don't forget to label and date the freezer bags). These can be stored in the freezer for about 6 months.

Zucchini Bread

Since I'm not that great at baking, I use this easy recipe from the Duncan Hines website:

Ingredients

1 box (18.25oz) Duncan Hines Spice Cake Mix

1/4 cup milk

1/2 cup oil

3 eggs

2-3 cups shredded zucchini (1 medium or 3 small zucchini)

**Optional Add-ins: chopped walnuts, toasted pecans, or chocolate chips.

Instructions

In a large bowl, combine spice cake mix, milk, oil, and eggs.  Beat with an electric mixer for approximately 1.5 minutes.

Add shredded zucchini, and fold in with a wooden spoon or rubber spatula, just until incorporated.

Add one of the optional add-ins, if desired.

Pour batter evenly into two lightly-greased medium loaf pans (8 inch works best, but 9 inch works fine as well).

Bake at 350 degrees for approximately 40 minutes, or until toothpick inserted in center comes out clean.

Let cool 20 minutes, slice and enjoy!

Cucumbers....like zucchini one day you have none and the next you have them coming out your ears!

I make this recipe all the time at work; it's not a new recipe, or anything crazy, but the people I feed 5 days a week enjoy them as a side with lunch or as a substitute for dressing on a lettuce salad.

Refrigerator Pickles:

Ingredients:

3-4 medium cucumbers, peeled and sliced

1 small onion, sliced thinly

1C white vinegar

1/3C Canola oil

1/4C water

2T kosher salt

2T sugar

1T chopped fresh dill, optional

Instructions:

 Combine all ingredients and let marinate for 24 hours.  Can be kept in refrigerator for 5-7 days.

Tomatoes...they are so good when they are perfectly ripe but when they are perfectly ripe, they don't have a very long shelf-life.

Here's a recipe from Rachel Ray's website on how to oven roast tomatoes:

Roasted Tomatoes:

Pre-heat the oven to 250ºF.

Arrange the tomato slices on a baking sheet. Drizzle them with EVOO (extra virgin olive oil) and season with salt and pepper.

Roast the tomatoes in the oven for an hour at 250ºF, then raise the temperature to 300ºF for 30 minutes. Allow the tomatoes to cool for a couple of minutes when they come out of the oven.

Once roasted, they can be stored in small freezer bags for about 6months. They are great added to soups or sauces to add a more intense summer-tomato flavor than canned tomatoes.

Hope these tips help you make the most of your summer harvest!