The Zucchinis Are In.. Hot Off The Dirt..Time To Get CREATIVE !!

Summer squashes seem to always 

bring forth many

fruits of light labor..

And the feast of harvest, 

the first fruits of thy labours,

 which thou hast sown in the field:

and the feast of in gathering,

                                Exodus 23:16

I threw these together and 

thought it worth to share..

  Baked Chedder Zucchini Melt

2 medium (if you have one of each)

 zucchini and/or yellow summer squash

thinly sliced

(enough to cover in a healthy layer of a lasagna pan)

one box (thawed and squeeze and drained) 

frozen chopped spinach

one bag mixed mex-style frozen corn and black bean

( canned corn and black beans drained work well too)

Dice one small sweet onion,

and red, yellow and green pepper to taste

1/2 of a stick of butter sliced and cubed

one cup of grated sharp cheddar cheese

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 in a separate bowl beat together

4 large farm fresh eggs with 1 Tbs of milk

a dash of pepper and your favorite seasonings 

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line the bottom of a lasagna (cake) pan

with the veggies (and diced)

arrange squash  slices and butter cubes

over top of the veggies

pour 

 egg mixture over the  vegetables

sprinkle on cheese

and bake at 350  for approximately  20-30 mins

(until cheese is browned)

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Gluten Free  Zucchini Burgers

(this can also be made with non-gluten free 

ingredients with great success)

grate 1 large (about 2 cups) zucchini

and 1 carrot in a bowl

add

1 onion diced small

one cup cooked rice

1/2 cup GF rolled oats

1/4 cup GF flour

1/2 cup GF seasoned breadcrumbs

1/4 cup grated Italian style 

shake cheese

1 large egg

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Fold together and shape in patties

Best done in a cast iron pan on a med high setting

brown each side without turning but  only once.

Delicious served with fresh salad

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Linnie's Refreshing Summer Sweet Corn Dish 

Linnie's  Summer Sweet Corn Dish 

(with fresh Zucchini, Tomatoes, and Cucumbers)

1 can crispy corn (partially drained)

1/2 can chick peas (partially drained)

1/2 cup apple cider vinegar

1/4 cup natural cane sugar 

Dice

2 stalks celery

1 whole red pepper

"     green pepper

1 thin cucumber

1 thin zucchini

2 tomatoes (or 1 can diced tomatoes)

basil

celery seed

 Jane's Krazy Salt

Dice fresh veggies and add to

canned veggies in a glass bowl

add cider vinegar (do not stir)

 sprinkle seasonings and sugar on top and let sit for an hour.

 

 Mix, cover and  refrigerate over night before serving.

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Mama Mousiekin was thrilled to discover..

                         

...tiny mouse sized  zucchini for her own family!!

 she plans to try the receipts on her

cook stove

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Beloved, I wish above all things that thou mayest prosper and be in health, even as thy soul prospereth.                                      3 John 1:2

Do You Know JESUS?

http://proverbs31.org/do-you-know-jesus/#sthash.6l2jRn80.bm06iCNj.dpbs

Need Church? .~.~.~. Listen to Sunday CHURCH with Pastor CHARLES PRICE of the Living Truth Ministries click here: http://www.livingtruthus.com/# ..~..~..~..~..~..

 Zucchini Relish and Pickles:

6 cups grated (or thinly sliced) zucchini

1 large thinly chopped onion

1  1/4 cups of pickling salt

(syrup)

2 cups cider (braggs) vinegar

1 and 1/3 cup honey or (1 cup sugar)

1 teaspoon mustard seeds

1 teaspoon turmeric

1 teaspoon of celery seeds

Put the grated zucchini with the chopped onion in a large bowl

and then sprinkle the salt over the mixture evenly

cover with a clean towel and let stand between 4 and 5 hrs

meanwhile start the syrup by boiling the vinegar,

the honey and spices together for about 5 mins

(in a pot that will fit the zucchini mix)

 remove from heat and set aside

After the zucchini mixture has been in the salt brine

for about 4 hrs drain in a colander and press a bit

so it is well drained

add this mix to the syrup mix and bring to a boil

and then reduce heat and simmer for about 15 mins

pack the relish into CLEAN canning jars

(pints are best)

 fill to 1/2 half  inch from the top and cap/seal

the canning jars and set then in a rack

into a boiling water bath canner

 then

 process according to standard USDA guidlines

(around 10 mins)

To Every Thing There is a Season....

The Geese are leaving....

and soon the Birds.

But  He will  endure as long as the sun,as long as the moon, through all generations.

    Psalms 72:5

Time to put away the garden toys......

and remember all it's Joys.....

 The Joy of the Lord is my strength; Nehemiah;... 8:10

                  Summer garden  pictures  at the Bleat'n Hum Baa Farm'n Fiber                                          

                                                                                                                                                                   

Delight yourself in the Lord and He will give you the desires of  your heart;

 Psalm 37:4

Get the Beehives Winterised......

and get the Goatees "Mommyised"

My son eat thou honey, because it is good; and the honeycomb, which is sweet to thy taste;

Proverb 24:13

And thou shall have goats milk enough for thy food

Proverbs 27:27..

Get the Garden ready to REST

Be still and know that I am God

Psalm 46:10

My Mom at 86

And Thank the LORD for Bountifulness......

Giving thanks always to God and the Father in the name of our Lord Jesus Christ

Ephesians 5:20

and for MOTHERS who have taught you WELL..

because she has only GOOD to tell...

Trust in the Lord and do good; dwell in the land and enjoy safe pasture.

Psalm 37:3

My Mom helping me can in my kitchen

My Mom with edible mushrooms we found

As the cold of  snow in the time of  harvest, so is the faithful messenger to them that send him: for he refreshesth the soul of his masters

                                          Proverbs 25:13

We used this old receipt for our Zucchini Relish and Pickles:

6 cups grated (or thinly sliced) zucchini

1 large thinly chopped onion

1  1/4 cups of pickling salt

(syrup)

2 cups cider (braggs) vinegar

1 and 1/3 cup honey or (1 cup sugar)

1 teaspoon mustard seeds

1 teaspoon turmeric

1 teaspoon of celery seeds

Put the grated zucchini with the chopped onion in a large bowl

and then sprinkle the salt over the mixture evenly

cover with a clean towel and let stand between 4 and 5 hrs

meanwhile start the syrup by boiling the vinegar,

the honey and spices together for about 5 mins

(in a pot that will fit the zucchini mix)

 remove from heat and set aside

After the zucchini mixture has been in the salt brine

for about 4 hrs drain in a colander and press a bit

so it is well drained

add this mix to the syrup mix and bring to a boil

and then reduce heat and simmer for about 15 mins

pack the relish into CLEAN canning jars

(pints are best)

we filled to 1/2 half from the top and capped/sealed

the canning jars and set then in a rack

into a boiling water bath canner

 then

we processed according to standard USDA guidlines

(around 10 mins)

(If you should try this receipt you should be familar with canning rules for safety)

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Make sure you know where the vitamin D shall be......

But unto you that fear My Name shall the Sun of Righteousness arise with healing His wings...Malachi 4:2

 

                                         Then   DUST off the BOOKS to begin to READ!!!!

                                        

                       Let not mercy forsake thee; bind them about thy neck; write them upon the table of thine heart;

                                                                                             Proverbs 3:3

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                                                Now READING:  Victorian Sisters by Ina Taylor

 

 

 

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Beloved, I wish above all things that thou mayest prosper and be in health, even as thy soul prospereth. 3 John 1:2

Do You Know JESUS?

Read more here:

http://proverbs31.org/do-you-know-jesus/#sthash.6l2jRn80.dpbs

Need Church? .~.~.~. Listen to Sunday CHURCH with Pastor CHARLES PRICE of the Living Truth Ministries click here: http://www.livingtruthmedia.com/onDemand.php?ID=US (if the is no video you can find it on the web site) http://www.livingtruthus.com/# ..~.~.~.~.~.~..
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