I am sorry that I have not posted for awhile. I have just gotten plain lazy the last couple of weeks! Not much new in the garden anyway but the beans are still kicking. I thought all my zuchinni plants were dying out, but the other day I noticed there was a resurrection! And I have more zuchinni coming on!
Well I have thought about this for some time and I think I'm going to conduct an experiment Saturday. I have several herbs in my herb beds that need cut and preserved, but I have always wanted to sell fresh herbs. My idea has been to cut and bunch up fresh herbs and sell them in front of my house for starters with recipes and hints. So I think I'll set up a card table and sell what I have just to see what happens. If it goes well and I get positive feedback I'll turn my little garden (after some soil conditioning ) into an herb garden with more varieties to sell. It's been my dream for awhile so I think it's about time I did something. I will let you all know how that goes so stay tuned!
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Angie,
ReplyDeletePlease, where is that zucchini "apple" pie recipe?! I think that sounds strange yet enticing.
BTW, it's a pleasure to read your blog. I look forward to getting to know you better. I am not a seasoned gardener either, but my dad is.
~Stephanie
Hi Stephanie. I'm glad you enjoy my blog. My dad also is a great gardener but I tire of hearing his advice all the time! I like to try things on my own. If they don't work, then I've learned a lesson! LOL. Here is the zuchinni pie recipe. I swear if you didn't know it wasn't apple, you would not know the difference!
ReplyDeleteIngredients:
4-5 cups seeded, peeled zuchinni cut into chunks.
3/4 cup sugar
1/2 cup brown sugar (dark preferrably)
2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 tsp cream of tartar
2 tbs cornstarch
1/2 tsp salt
1 tsp vinegar (white or apple cider)
2 pie crusts
1 tbs butter
Milk to brush on top crust
Enough sugar to sprinkle on top crust
Preheat oven to 425 degrees
Cook zuchinni in boiling water until barely tender (about 2 minutes)
Remove from stove and drain very well and cool.
In a bowl toss zuchinni and sugars, cinnamon, nutmeg, cream of tartar, cornstarch and salt until well coated. Place lightly floured pastry in a 9 inch pan.
Fill with zuchinni mixture. Dot with butter and drizzle with with vinegar. Top with crust. Brush a little milk on crust and sprinkle sugar. Cut a few slits. Bake for 15 minutes at 425. Reduce heat to 350 and bake about 45 minutes.