Even The Laundry & Frugal Accomplishments

Hello, friends.  Last week, I made Disappearing Zucchini Orzo with some of our tromboncino.  Then 4 bags of tromboncino were grated and frozen for this dish in the future.  Needing to pick up J at the airport on Monday, I realized that Trader Joe's was only 10 mins. away, so went by beforehand.  As it was close to closing, there were few people in the store, which worked out great.  This store had opened over a year ago, but I'd never been, and was happy to pick up a few favorites.  Chard was harvested before a hard freeze, and winter greens were harvested for a salad.  I found two tiny eggplant before the freeze, so harvested them too.  In oatmeal one morning, I enjoyed our figs and a passionfruit.  Usually the critters find the ripe passionfruit before I do, but I was lucky this time.  Working on using up the tromboncino, I made this chocolate zucchini cake.  I baked sweet potatoes while the oven was on.  A friend shared pomegranates with me, as she received more than she could use in an order.  Another friend shared purple stemmed elephant's ear plants and strawberry plants.  Home canned jams and preserves were shared with both of them.  Both were brief, outdoor visits with masks. I've been gathering rose hips, hawthorn berries, and the fruit of Turk's cap lily.  I believe I'll make a little syrup with them, for a tasty and medicinal treat.  Isn't that the cutest spoon rest my friend gave me?

Laundry was done, and hung on the line.  We finally had a killing frost, as predicted, so that's it for the summer garden, but how wonderful it lasted so long this year.  We'd harvested lots of green peppers, and a few that were barely ripening, recently.  As I don't care for green peppers, I decided to pickle them.  I sure don't want to waste any food this year.  Even if I still don't like them pickled, I can put them in J's salads, as he does like them.  I also used our red onions in the pickles.  Water from sterilizing the lids were used to water plants after cooling.  At Aldi, 4 cans of organic black beans were bought at .89 ea.  Winter squash and boiled peanuts were pulled from the freezer to make succotash.  Chard was sauteed with garlic, green salads were made and leftover brussels sprouts were finished.  The brussels sprouts were a new recipe we really liked.  But I'll warn you, low fat they're not.  My closet was rearranged, so the cold weather clothes are now more easily accessible.  I went through swagbucks for 3% back on a small purchase.  Two books were requested from the library.  I enjoyed visiting with my granddaughter on facetime.  She was more talkative than usual, showing me her latest schoolwork and artistic creations, which was fun.  

A friend suggested we meet for lunch at one of the picnic areas of our local zoo.  We hadn't seen each other in months, and it was a nice way to safely share a meal and catch up.   After, I picked up a part J needed in town, stopped to pick up a book at the library, and went to the discount grocery.  I got several lbs of whole grain pasta for .75 ea.  Also, raw honey for $1.99, black olives .60 and moringa powder $1.  Then, a quick run into Food Lion for dog and cat food, and cranberries, all of which were on sale, and a stop just up the road to pick up an item I ordered for a small present, to save on shipping.  Our collards, garlic, onions and pantry items were used in this dish.  The last of the summer garden was enjoyed in a breakfast scramble.  Two tiny eggplant, a tiny tromboncino, sweet pepper and cherry tomatoes were chopped, along with lambs quarter and olives.  I thought perhaps there wouldn't be any more scrambles for a while, but realized there are mushrooms, olives, the peppers I've pickled, and usually grape tomatoes in the house, so just a different sort to enjoy.

While hanging laundry on Saturday, it occurred to me that even the laundry looks different in 2020.  I'm humbled, and honestly a bit tired at the moment, from all the orders that have come into my online shops.   Besides Berkey stands, there's soap, clay pumice stone sets, hemp mitt/soap sets, compost crocks, and garden sets travelling across the country for gift giving.  It is a lovely thing to know you're playing a small part in people's holiday festivities.  It's a good thing I did the cleanse a few weeks ago, as I'm thinking this winter is likely going to require a larger than usual share of comfort food.  After powder coating orders on Sunday, I made my Mom's baked ziti, with homegrown tomato sauce, and made these brownies for dessert.  I've shared them before, but they're worth another mention.  Don't judge.  There was a green salad too.  Just saying.

Peace, Squash and Thankfulness

On my walk this morning, I was happy to see a young doe and buck munching happily, when I arrived at the back field. They smelled me before long, but didn't see me for a time, so I got to enjoy their beauty. I'm thankful for that. We've been in summer squash bliss here lately. I must admit, I don't love the taste of either summer or winter squash, but if I doctor them up in some manner, they're good eating. Both of them grow so well here, I've been searching for good recipes, and having done that, I want to share them with you. The first one is a Zucchini and Ricotta Galette from the Smitten Kitchen. It requires the most work of all the recipes, and requires a lot of waiting time. So, I'd suggest you read it over before you commit. I didn't, & that night, we sat down to dinner at 10:30! It's worth it. This next recipe was Ruby Brown's, the mother of my Mom's partner:

Calabazas con Elote (Italian Squash with Corn)
1 pound zucchini (4 smallish), washed & cut in 1/4" rings
1 medium onion, chopped
1 can whole kernel corn (or the equivalent fresh)
3 medium tomatoes, cut in 1/8's
2 tsp sugar
1 tsp salt
1/2 tsp chili powder
1/8 tsp pepper

In large frying pan, heat 4 tbs olive oil. Add onion & saute for 3 mins or until tender. Add zucchini & saute for 5 mins, turning often. Add corn, tomatoes, and remaining ingredients. Cook, stirring for 10 mins or until squash is just tender. Serves 6.

Next is my Mom's zucchini soup. Not new to me, but it hit the spot, along with some homemade bread, on a recent rainy night. Sorry, I have no measurements for this one, but will give suggestions. Feel free to improvise.

Mom's Zucchini Soup

Saute onions & garlic in olive oil. Add zucchini (4 cups) & fresh tomato (1-2), chopped up, and celery (1 stalk), chopped, a handful of basil, chopped and some parsley (optional). Cover with water, and cook until squash is tender. Add small pasta (optional), such as stars, last 10 minutes. Salt to taste.
After ladling into bowls, top with a good amount of Romano cheese.  *If you save the rinds from your Romano cheese, this is a good time to use them.  Just throw in the pot with the rest of the ingredients, then fish out when soup is done.  This typically makes enough for the two of us with a little left over.

Spaghetti Squash Florentine

1 small (1.5 lb) spaghetti squash
2 c spinach, firmly packed (I used lambs quarters)
1 tbs butter
1/4 tsp nutmeg
1 tbs heavy cream or sour cream
salt & freshly ground pepper to taste

Preheat oven to 350. Lightly oil/spray a baking sheet. Halve squash lengthwise & scoop out & discard seeds. Place cut-side down on the baking sheet & bake 40 mins, or until flesh is just tender. Meanwhile, cut spinach into very thin strips & set aside. Set the squash right side up to cool. Once cool, use a fork to scrape the spaghetti-like strands of squash into a small bowl. You should have approx. 2 cups.

Melt butter in a large skillet over medium-high heat. Add the squash, spinach & nutmeg, and stir until the spinach is wilted & the mixture is well-combined, approx 2 mins. Stir in heavy cream or sour cream, & season with salt and pepper. Serves 4.

Today, I'm making my second batch this week of Green Tea soap. I'm stocking up, getting ready for the Seagrove Potters for Peace event. Tomorrow, I'm off to Virginia Beach with Teresa. Every so often, we just need a road trip. J will be holding down the homestead in my absence. Eat well, and have a marvelous weekend, friends!