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

.~..~.~..~.

 in a separate bowl beat together

4 large farm fresh eggs with 1 Tbs of milk

a dash of pepper and your favorite seasonings 

.~..~.~..~.

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)

.~..~.~..~.

.~..~.~..~.

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

.~..~..~.

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

.~..~..~.

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.

.~..~..~.

.~..~..~.

Mama Mousiekin was thrilled to discover..

                         

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

 she plans to try the receipts on her

cook stove

..~..~..~..~..~..
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)