Saturday, July 18, 2009

old friends

I am in the process of preparing the cabin and farm for weekend company. I have a bread and pie ingredients all over the counter and a batch of cookies cooling on a plate. A hot pot of coffee sits on the stove and I'm listening to an audiobook in the as I scramble around the kitchen to cook, clean, and get the place up to snuff. Soon as all is "snuffed" inside—I can go outside and do the same of for the animals. There are coops and cages to clean, pens to restraw, and rabbits to check in on. Cold Antler is expecting more bunnies any day now. That is, if the last breeding took. My fingers are crossed. A good litter of kits can cover a car payment. I don't think it's any secret that I'm not a wealthy individual, so this small homestead depends on all the animals for their help. Sometimes in the form of selling or trading livestock. Sometimes for help composting the gardens with their waste. And sometimes just for three eggs for breakfast. We're one big codependent community here in our mountain home.

But all that aside, Emily is driving up from Syracuse today. Em and I have been best friends since we shared the same ski life in 7th grade in our hometown of Palmerton, PA. Since we graduated from PHS we've been traveling. I've lived in Tennessee, Idaho, and Vermont and she lived in Alaska, China, Seattle, and New York. While her stories are a little more exiting, mine are a little more comfortable. I can't talk about tiananmen square, but I can tell her to make sure the bathroom door is shut tight so the sled dogs don't eat the chickens. Excitement is relative.

So while the sheep are mowing the grass, and the chickens are out scratching in the dirt I'm going to plod around the place getting everything ready for a visitor. I'm looking forward to pie and wine on the porch tonight, long talks about all the stuff going on in my own everyday and hearing about hers. Good friends do not need heavy upkeep. You can see them once or twice a year and feel as relaxed and easy around them as old hooded sweatshirts. I have missed this sweatshirt very much. Her, and Ajay, and other faces from Palmerton haunt me from time to time.

At least I can promise she'll be well fed. A small farm in July is rich in food.

P.S. Anyone have a few good yellow squash or Zucchini recipes they could share or link me too? It's that time again...


Anonymous wildallium said...


2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup bread crumbs
1/4 cup minced onion
1 teaspoon Old Bay Seasoning TM
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying

1.In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
2.Shape mixture into patties. Dredge in flour.
3.In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

I like to serve these with lemon wedges...maybe some cucumber and dill in sour cream would taste good. Love it for a hot summer evening with a glass of pinot gris! The Old Bay makes it taste "crabby"...but I'm sure you could use any grill seasoning. The best part gets rid of some zukes! (By the way, make sure they are patted down with a towel to ensure nothing gets soggy.)

July 18, 2009 at 11:18 AM  
Blogger Jenna Woginrich said...


July 18, 2009 at 11:24 AM  
Blogger Judy said...

Syracuse, your friend is living in a great place now. Enjoy your weekend catching up.

July 18, 2009 at 11:37 AM  
Blogger Liz said...

My daughter has been checking on our zucchini the last few days waiting for a few to be big enough for this recipe...

Easy and yummy.

July 18, 2009 at 11:54 AM  
Anonymous wildallium said...

This is my great aunt's recipe...great as a side with corn and something grilled. Serve warm:


2 lb. zucchini, sliced (or summer squash)
¼ cup chopped onion
1 can cream of chicken soup (or cream of celery for vegetarians)
1 cup sour cream
1 cup shredded carrots
8 oz. bag herb stuffing mix (not cubes- the kind that’s kind of crushed)
½ cup butter, melted

In boiling water, cook squash and onion 5 minutes; drain. Set aside.

Combine sour cream and soup. Fold in carrots. Fold in squash and onion.

Combine stuffing mix and butter.

Spread ½ of stuffing mixture on bottom of 12 x 7 ½ x 2 inch pan. Spoon vegetable mix on top of that and sprinkle other ½ of stuffing mix on top.

Bake at 350 deg. For 30 minutes.

July 18, 2009 at 12:16 PM  
Blogger Carol Murdock said...

Those Crab Cakes are delish. I put up bags of grated Zu in the freezer to make those!

July 18, 2009 at 12:35 PM  
Anonymous Anonymous said...

hi there! i posted a really fun zuch. "noodle" and pesto dish @ last week. it is really one of my summer favs.
have a fantastic visit. i have friends coming from pa and i can't wait to see them!!

July 18, 2009 at 12:45 PM  
Blogger TheRaspberryChicken said...


Go to Barbara Kingsolver has a couple of recipes for zucchini. The Disappearing Zucchini Orzo is amazing, uses a fair amount of zucchini and is easy to make. I haven't tried the zucchini cookies.

I have 4 zucs almost ready to pick and summer squash not far behind. I'm going to pick the zucs tomorrow morning before we head out to the midwest on vaca for the week. Yum!

July 18, 2009 at 2:12 PM  
Anonymous Anonymous said...

Zucchini Boats! Here's a starting point, but you can stuff those little lovelies with just about anything. Yummy!

July 18, 2009 at 2:33 PM  
Anonymous Anonymous said...

Ok here is my zucchini recipe:

Zucchini Brownies
(for all you doubters reading this - don't knock 'em till you try 'em - they are delicious. This recipe is from The Amish Cook by Elizabeth Coblentz with Kevin Williams.

4 eggs
1 1/2 C vegetable oil
2 C sugar
2 c all purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 c unsweetened cocoa powder
1 teaspoon vanilla extract
3 c shredded zuchinni
1 c chopped walnuts or pecans

Preheat oven to 350 degrees. Combine the eggs, oil, and sugar in a large bowl. In a separate bowl, sift together the flour, baking soda, cinnamon, salt & cocoa. Slowly add the flour mixture to the sugar mixture. Add the vanilla, zucchini, and nuts to the batter and mix thoroughly. Spread into a 15 by 10 inch jelly roll pan (or a pan with a larger lip). Bake for 30 minutes until center is set.

This never last at my house -a t first we didn't even tell the girls they had zucchini in them & they ate them up - now they know & still love them!

Enjoy your company!!
Wendy A
in PA

July 18, 2009 at 4:38 PM  
Anonymous Francesca said...

Hi there, I just found your blog and as you requested some zucchini recipes, here is a link to a post I wrote:
Hope you enjoy sharing your mutual life excitement with your friend! Have a great weekend.

July 18, 2009 at 4:46 PM  
Anonymous Anonymous said...

These are easy and we love them. Especially the red pepper dip. The dip freezes well for later also.


Zucchini Fritters with Roasted Red Pepper Dip from Everyday with Rachel Ray

4 zucchini (aprox. 1-1/2 lbs total)
2 lg eggs
1/2 c. flour
3 TBL. extra virgin olive oil or more for frying
One 12 oz jar roasted red peppers, drained (or roast your own)
1 clove garlic, smashed/peeled
Hot pepper sauce.

Oven 350 deg. (too keep fritters warm)
Grate (on large holes) zucchini into colander. Toss with 1/2 tsp salt and let stand for 10 minutes. Press zucchini firmly with paper towels to remove all excess moisture.

Whisk eggs with 1/2 tsp salt and pepper until frothy. Whisk in the flour and zucchini.

Heat oil, Drop fritter batter by rounded TBL, flatten, cook, turning once until browned. 1-1/2 to 2 min. per side. Keep warm.

In a food processor, puree red peppers with garlic, 1 TBL olive oil, 1/2 tsp. salt and hot pepper sauce to taste.

Serve dip with fritters.

July 18, 2009 at 5:13 PM  
Blogger Unknown said...

Wow! Some great recipes here. I may have to borrow a few myself! Have a wonderful weekend with your friend. I will 2nd Judy's comment, Syracuse is a great place to live!
Tami E. (from Syracuse, of course)...

July 18, 2009 at 5:52 PM  
Blogger Von said...

Why do we do that snuff thing? I'm in the middle of it too even to the bird houses and all must be spic and span...pride?
Of course you've tried scooping out and stuffing the zucs and zuc custard?Steam,blend,add beaten eggs and cream,bake about 30 mins until the cheese on top browns.They also keep beautiful if tied up in old tights/panty hose and suspended somewhere dry and not too hot/cold but then I bet you know that being the homesteader you are.

July 18, 2009 at 7:54 PM  
Anonymous sylvia said...

We had this for dinner tonight and my 2 teenage boys and husband were fighting over scraping the casserole dish when I came back in from feeding the chickens.
Squash Casserole
Boil 4-6 cups of squash with a cut up onion in 1/2 cup water. When tender, mash.
In a separate bowl, mix 1 cup yogurt (my mom uses mayonaise), 1 tube crackers (I use Ritz but anykind will do), big handful of chopped fresh basil, 1 cup shredded cheese (I use cheddar)
Add to the mashed squash, bake at 350 for about 30 minutes until lightly browned. In the winter when I am making this, I use pesto that I have frozen. The basil is what makes this so good.
I freeze the boiled squash for this casserole for wintertime treats.
Yummy, yummy.

July 18, 2009 at 7:57 PM  
Blogger Cathy said...

squash or Zucchini Casserole

2 lbs squash
2 medium onions
1 can cream mushroom soup
1 can cream chicken soup
1 cup bread crumbs
2 cups sharp cheese

slice the squash or zucchini and onions
put in pot with water to cover
cook until just tender
layer in a greased baking dish half of the squash
One can of soup
One cup of cheese
One cup of bread crumbs
Finish with remaining ingredients in this order.
Bake at 350 for 40 mins
Delicious and you will LOVE it.

July 18, 2009 at 8:13 PM  
Blogger Sharyl Suzanne Morris said...

Zucchini and onion pizza

Make pizza dough and roll it out, then preheat oven to 475. Then:

Thinly slice zucchini lengthwise (cutting it in half first makes this easier). Thinly slice ~1/2 yellow onion. Put both in bowl, throw in about a TBSP of olive oil, and toss to coat.

Place zucchini and onion mixture on pizza dough, trying to make the layer as flat as possible. Grate some Parmesan to throw over the top, and bake for about 25 mins.

July 18, 2009 at 8:14 PM  
Anonymous Carrie said...

Zucchini Bread

Makes 2 loaves

3 eggs
1 c. vegetable oil
2 tsp. vanilla
1 ½ c. sugar
2 ¾ c. flour
¼ tsp. baking powder
2 tsp. baking soda
3 tsp. cinnamon
1 tsp. salt
2 c. zucchini, shredded
1 c. walnuts, chopped
1 20 oz. can crushed pineapple, drained

Preheat oven to 375 degrees.

Mix dry ingredients together and set aside. Mix eggs, oil, and vanilla. Gradually blend in the dry ingredient mixture. Add zucchini, walnuts, and pineapple. When completely mixed, spoon into 2 greased bread pans and bake at 375 degrees for 1 hour.

*this is my family's favorite zucchini recipe. It is super delicious!!!!

July 18, 2009 at 8:35 PM  
Blogger Sarah said...

I just like 'em stir fried with a little salt and pepper. Not too exciting, but it's simple. Maybe tossed with a vinaigrette and some peas from the garden.

July 18, 2009 at 8:46 PM  
Anonymous Anonymous said...

I am so jealous of your "exciting" life. I just read Life on the Homestead in the May '09 issue of Mother Earth News, and I could not resist visting your blog. You are girl after my own heart. A true adventurer or maybe we could make a new word, adventsteadeneur. Thanks for sharing your story. you give a little dreamer of a girl like me who planted a few carrot seeds a grain of hope.

July 18, 2009 at 8:52 PM  
Blogger finsandfeathers said...

Anyone else grill the zukes on the barbeque? We have this wire basket that we use to grill veggies and I've grilled the zuke boats stuffed and just sliced up spears and grilled them too. Just a little olive oil and some salt and pepper. YUM!

July 18, 2009 at 9:27 PM  
Anonymous Anonymous said...

I hope that, as I write this, you and your friend are resting peacefully after a fine day of visiting. I bet she really loves being at your place.

I'm workin' on that fiddle, Jenna. I'm three songs past Run Johnny Run. Who'd a thunk it? I skipped Camptown Races because I've always hated it. Working on Sugar Hill.

Thanks all for the zucchini recipes! Sounds like some good ones to try.

July 19, 2009 at 12:24 AM  
Blogger Anny said...

I'll facebook you a message for an awesome Zucchini Relish is from my favorite cookbook Simply In make the relish and can it...I'm canning a batch tomorrow afternoon! So I'll facebook it to you tomorrow!

July 19, 2009 at 12:29 AM  
Blogger Bad Hippie said...

Try this link:

Or, go to and search recipes by "zucchini."

You'll find a ton of stuff!

I've also been assured that if I grate it and freeze it in ziploc baggies, I can use it all winter. Granted, it will be soggy and not-so-pretty, but I just want to have it for zucchini bread and the "disappearing zucchini orzo!"

July 19, 2009 at 5:34 AM  
Blogger Elsie said...

I saute my zuch or yellow squash in butter with onion or leek and toss it with egg noodles and lots of fresh parsley salt and pepper. We eat it that way about 3 times a week and don't seem to get tired of it.

Also had a fresh potato and squash fritatta with home made ricotta this week. It was delish and so simple.

July 19, 2009 at 7:37 AM  
Blogger Gina said...

You already have a bunch, but these make a great breakfast-type food:

Zucchini oatmeal muffins

(I like mine "mini")

Combine dry ingred.:

2-1/2 cups flour (I use whole wheat)
1-1/2 sugar
1/2 cup oatmeal
1 TABLE baking powder
1 tsp. salt

Beat 4 eggs
Add 1 med zucchini shredded (sorry I can't be more exact. This is from an Amish book of recipes and that was what they said. I usually shred two medium and use two or three handfuls)

and 3/4 oil (I use olive or safflower)
Mix wet and then combine with the dry. Bake at 400 degrees F until golden brown approx 25 minutes but watch closely!!)


July 19, 2009 at 10:42 AM  
Blogger Turtle said...

ooh,love the recipes! been trading zucc's and pickles to the neighbors for salmon! Enjoy your day!

July 19, 2009 at 3:09 PM  
Blogger T said...

Wow, I admire your bravery; your confidence; and your stick-to-it-iveness (is that even a word?)!

I so enjoy visiting your blog and have added it to my favorites...I'll be back often.

I wish I had your courage!

July 19, 2009 at 9:52 PM  
Blogger Linda said...

Hi, This recipe was given to me in 1978 by my friend from NY, Eileen. I get more requests for this than for any other recipe.

ZUCCHINI BARS (Main dish - not a dessert)

3 cups grated zucchini
1 cup unbleached flour
2 teaspoons baking powder
1/2 cup finely chopped onion
3/4 cup grated Parmesan cheese
1 Tablespoon snipped fresh parsley
1/2 teaspoon salt
dash pepper
2 or more cloves garlic, minced(I like more)
1/2 cup olive oil
4 eggs, slightly beaten

Mix all ingredients well, in large bowl. Pour into greased 9x13x2 rectangular glass pan.
Bake for 25 minutes or more at 350 degrees, or until light brown on top. Edges must get brown or middle will not get done all the way. Cool and cut into squares.

Seriously, my family loves this, and as vegetarians we take this to family gatherings to be sure even the carnivores like something I make. Enjoy!

July 20, 2009 at 8:53 AM  
Blogger Linda said...

Hi, This recipe was given to me in 1978 by my friend from NY, Eileen. I get more requests for this than for any other recipe.

ZUCCHINI BARS (Main dish - not a dessert)

3 cups grated zucchini
1 cup unbleached flour
2 teaspoons baking powder
1/2 cup finely chopped onion
3/4 cup grated Parmesan cheese
1 Tablespoon snipped fresh parsley
1/2 teaspoon salt
dash pepper
2 or more cloves garlic, minced(I like more)
1/2 cup olive oil
4 eggs, slightly beaten

Mix all ingredients well, in large bowl. Pour into greased 9x13x2 rectangular glass pan.
Bake for 25 minutes or more at 350 degrees, or until light brown on top. Edges must get brown or middle will not get done all the way. Cool and cut into squares.

Seriously, my family loves this, and as vegetarians we take this to family gatherings to be sure even the carnivores like something I make. Enjoy!

July 20, 2009 at 8:56 AM  
Anonymous heather said...


July 20, 2009 at 3:45 PM  
Anonymous Margaret said...

Cut in 1/2 the long way, drizzle with olive oil and salt and pepper, then grill till soft. Good covered in Pesto if the basil did well.

Cup up and saute zuchinni with onion, garlic, cheese, tomato, whatever, and fill a pouch of bread dough. Bake till bread is done.

For the ones that get away and tune into baseball bats, cut in half the long way, scoup out the tough seeds, bake zuchinni until soft, meanwhile saute some sausage, add mushrooms, left over cooked rice, onion, garlic, the zuchinni innards if not too tough, then stuff the zuchinni with the filling, sprinkle cheese on top and broil until cheese is melted.

July 20, 2009 at 4:02 PM  
Anonymous Anonymous said...

I substituted basil and dill for the herbs and fontina for the cheese.

It's amazing!

July 20, 2009 at 9:31 PM  
Anonymous Anonymous said...

Summer Skillet
Brown a pound of grassfed ground beef in a little coconut oil, remove when almost entirely cooked, but leave fat in pan. Chop an onion and add to pan, cook until almost translucent. Add 2 chopped zucchini, 2 chopped squash and a chopped tomato. Add meat back in and stir around. Throw in a teaspoon each of oregano and thyme. Cover and simmer about 20 minutes. Add in 2 cups cooked rice. Heat up and serve topped with sour cream or grated cheese. Serves 8-ish.

July 21, 2009 at 8:54 AM  
Anonymous Anonymous said...

I cannot resist Zucchini Carbonara, a la Jamie Oliver (or as I tend to call him, my t.v. boyfriend):
Any extra calories I burn working gardens in the summer are made up for by that little beauty.

For extra big grown-out-of-control zucchinis, both the zucchini relish and zucchini marmalade recipes from Bernardin's Complete Book of Home Canning are delightful... :)

July 21, 2009 at 9:46 AM  
Blogger Kelly Cline said...

Love your blog. Pioneerwoman is on a zucchini kick right now. I've tried each one she is making! You've got lots of good recipes here. Good luck!

July 22, 2009 at 9:07 AM  
Blogger Jennifer said...

Funny you should ask for reciepes, just sent out the below email to friends and fam last night. Hope you get a chance to use these!

It's that time of year, where we find ourselves over run with squash. We have been making them every way imaginable. Love the allrecipes site, has a lot of good recipes for squash and anything else you can imagine. Below are some links to a few of the recipes we have tried (or modified) and enjoyed. Enjoy your squash!!

Jen (I added some mini-choc chips too!) Yummy! (super yummy and easy to modify!) would be even better with some fresh mushrooms didn't really follow this one, just the concept of stuffing the zuc shell with goodies and grilling, you can go many ways with this one. Yumster! a house favorite, we mix it up and add yellow squash and carrots, sometimes we use montery jack cheese instead of motz or parm. Delish!!

Happy eating!!

July 22, 2009 at 6:35 PM  
Blogger Unknown said...

Garden Fresh Tortellini Salad

Store salad in sealable plastic container in fridge until serving – top with parmesan at serving.

Cook tortellini to package directions
Drain, transfer to large bowl.
Add zucchini, squash, bell pepper, scallions and basil. Toss to combine

In small bowl: whisk together oil, vinegar, and mustard. Add to tortellini and toss to coat. Season to taste with salt and pepper.

½ lb. spinach tortellini
½ cheese tortellini
1 cup diced zucchini
1 cup diced yellow squash
1 red pepper, cored, seeded, and diced
2 scallions (white and green parts) chopped
¼ c. fresh basil
4 tablespoons olive oil
2 TB Balsamic vinegar
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
¼ cup grated parmesan

July 28, 2009 at 10:01 AM  
Blogger testing said...

I do check in from time to time to see how you are doing. As I am much older than you..58 to be exact, I have a motherly interest in how you are. On the other side of the coin, being a 60's hippie, I love that you enjoy and promote a way of life near and dear to my heart. Keep following your dreams...nothing can replace the natural life. We are made to live the way you now live. Take care, take chances but be wise.

kathy neil, raleigh, nc

July 29, 2009 at 9:12 PM  

Post a Comment

<< Home