Quick like a bunny

Quick like a bunny
Home in Pflugerville, TX.

Saturday, June 23, 2012

Storing Patty Pan Squash

When planting seeds this spring, I planted some from a huge dark green bumpy pumpkin with dark orange flesh. What grew is this dark green patty pan. Not one but many of these little squash and still producing from one plant. My Patty Pan plant in growing everywhere in my garden and beyond. In deciding that this was as big as they were getting, I started to pick a bunch. Now my question was to what I was going to do with them.

Note: If the Patty Pans are mini sized they do not need to be deseeded. although those are best fresh and eaten raw. Like in salads. I have also noticed my patty pans from the same plant are now growing light green and do not get dark green anymore. They are still very good.

I cut some up and put them in the freezer.


I have learned that it was easiest to cut the bottom off and scoop out the seeds then cut up into smaller parts.

Yes the bottom here in this picture. That is where the many seeeds are.

Then I dehydrated some at 135 until dry and crisp.

So far, I have used this veggie in my dinner meals as added veggies. They cook up soft and are very mild. Here is a stir fry I added Patty Pan and Lemon Cucumber.

The Patty Pans do not store for more than a couple of days on the counter. Must put in fridge asap. and use or store within a few more days. You can lacto-ferment these and can these to, but not my preference.
You can steam these and eat them raw for best nutritional value. Baking, saute' and frying taste very good to.

Almond Black/Rasberry Sweet Crisp Recipe

Tried something new and it is very tasty. Love the berry in these.


Ingredients

2 C. Almond pulp (frozen and thawed good)
2 Bananas (Frozen and thawed fine)
2 Dates chopped
1 C. Black and or Rasberries fresh or thawed from frozen
1/4 C. Coconut Flakes fresh or dry and unsweetened

Mix all the ingredients in a large bowl.

Mash up some of the berries and leave chunks of others in for added texture and flavor. Spread onto silpat, parchement or flat surface on dehydrator tray. Spread evenly about 1/4 inch thick.

Dehydrate at 135 until dry on top. Then flip onto another tray for quicker and more even drying. At some point you may want to break these up into smaller peices for drying and for sure after done. Store in a glass jar with lid when dry.

Wednesday, June 20, 2012

Dry Veggie Soup Mix Recipe (gift mix)

So as my garden starts to give me an abundance of summer produce to eat and process. I find that I need more jars and still have dehydrated veggies from late last summer, fall and winter. This called for strategic consolidation. I made three separate veggie mixes. Recycled back 18 jars of various sizes to use again. Now I thought to make a veggie soup mix. I scoured the net. with little success and saw much repetition. Did figure out a single serve recipe that is filling and tastes good.

This is easy and adjustable. First, combine some dry veggies you have on hand. I will tell you some of what I have mixed in general. Dry okra, tomatoes, bell peppers, jalapenos, cabbage, carrots, mushrooms, brussel sprouts, swiss chard, and kale. I think that is it.

To serve one

1/3 cup of dried mixed veggies
2-4 T. cracked wheat, or quinoa, or 1/4 cup rice of any kind, or elbow noodles, similar size noodles or smaller, if using large shape noodles use 1/3 cup.
11/2-2 cups of water with broth of choice (1-2 broth cubes)


Take a pot and add all the ingredients. Bring to a boil and then simmer for the time needed to cook noodles, rice, quinoa, or cracked wheat.

Cooking time estimates:

Noodles 10 minutes
Cracked wheat 15 minutes
Quinoa 15 minutes
White rice 20 minutes
Brown rice 45 minutes
Wild rice 45 minutes

You can multiply amounts to serve more people and you can add meat of choice to.

Make all your food work for you and have the least amount of waste. That is my thought. You can also bag or small jar this mix for gifts.


Here is a pic. with elbow noodles. Below is a pic with cracked wheat.






Easy Freezer Tomato Sauce Recipe

My tomatoes are producing wonderfully this year. Found this recipe in the Ball canning magazine under freezing.


You need tomatoes. About 8 or more. Or enough to fill the bottom of a pot and then some or more. You can cut the large one up and de-seed or leave the seeds in. It is up to you.


I have tried with seeds and with out. Put the top of the pot of tomatoes and turn the heat on to medium. Bring to a boil and then simmer for 3-5 minutes or until tomatoes are soft.

Take the top off and mix with a hand held mixer.


Now take out you mixer and let this sauce simmer. Reduce it to about half and then turn off the heat and let cool.

Bag in freezer ziplocs or foodsaver type bags. Jars with lids work to. Write what the product is, the date and year you made it, and the amount inside. This is good quality control. Place each bag on a bake sheet to freeze flat and then I have been putting the bags in another large bag stacked forward and backwards to keep control of the slippery batches. Will fill the big bag half way and tie the handles for best hold. Then start filling another bag until my freezer says no more. This is why I have a dehydrator. To handle freezer harvest overflow.

Easy Lemon Cucumber Salad Recipe

This is great stuff.


To serve one. Take a Lemon Cucumber and chop it up with skin on.

 Then sprinkle some sesame oil on. Just enough to give it flavor. you can use any seed, veggie or nut oil of your liking.

Put in a pinch of ground Cayenne, or a smidgen depending on your taste.

about a 1/2-1 tsp. Sesame seeds. Optional.

Mix and eat.

I have made this salad with just olive oil and salt and olive oil with Emeril's Creole seasoning with success.

Picture of Lemon Cucumbers. You can make this recipe with any cucumber. Skin on or off.