I read in a recent Harrowsmith edition .. "26 Skills every country dweller should have". One of those skills was to "Learn to Love Zucchinis". Anyone who has ever grown zucchinis knows what this means !!
The article read: " They are prolific and it's satisfying to watch a tiny seedling grow to such mammoth dimensions, but what do you do with all those zucchinis? Indeed, the harvest comes fast, furious and all at once. Soon you'll be baking zucchini muffins and quick breads, adding them to casseroles and sauteing them with garlic and bacon. But the best way to serve zucchini is also the simplest: Slice them into coins and grill them on the barbecue. As they cook, brush with mixture of oil, salt, pepper and garlic.
Wanna know a secret? Pick zucchinis when they are young, at maybe six to nine inches long. If left to mature, they grow absolutely huge."
Note: Zucchinis have been known to grow in your sleep ! Here's what I did with zucchinis that grew overnight !
A friend gave me this recipe so I decided to try it out with my homemade prize winning red pepper jelly. It's been a big hit !
Cheddar Pepper Tartlets
1 1/4 cups flour
2 tbsp fresh chopped parsley
1/2 tsp salt
1/2 cup cold butter cubed
1 cup finely shredded old cheddar cheese
2 tbsp ice water (or more)
1/3 cup hot red pepper jelly
Combine flour, parsley and salt. Cut in the butter until the mixture resembles fine crumbs. Stir in the cheese. Add water 1 tbsp at a time, tossing with fork until dough starts to clump together, and adding up to one tbsp of water more, if necessary.
Press into disk, wrap in plastic and refrigerate at least 30 minutes or up to 2 days (can freeze up to 1 month).
Divide dough in 36 pieces; roll into ball and press into tartlet pan. Prick the bottoms with fork. Add jelly and bake at 375 for 20-25 minutes or until golden brown. Let pan cool on rack for 5 minutes, run knife around edges of the tartlets and remove to let cool.
Freeze in layers separated by wax paper, bring to room temperature before serving.
Really, there are only two kinds of people who are going to understand about hand-knit socks: those who wear them and know the singular joy of perfect socks, and the knitters who have the pleasure of giving that exquisite experience. Everybody else thinks you must be a special kind of crazy to spend so much time making something that you could buy for $1.99 at the store.
"There is a certain majesty in simplicity which is far above all the quaintness of wit." ~ Alexander Pope
"It is some kind of miracle that all knitting is constructed of only two stiches: knit and purl. Sure, you throw in some yarn overs, and sometimes you knit the stiches out of order, but when it really comes down to it, knitting is simplicity. The most incredible gossamer lace shawl.... the trickiest aran.... a humble sock... each just made with knit and purl."
Stephanie Pearl-McPhee - The Yarn Harlot author of "At Knit's End - Medications for Women who KNIT too much."
My vegetable garden started out as an experiment. I've never had my own vegetable garden and read a book about the square foot garden method, so I thought I'd give it a try. I started my seeds indoors in early spring for tomotoe and mixed pepper plants. The wood for the frame/box came from our neighbourhood large garbage pick up day, discarded by others. With the reclaimed wood, a raised box was built 4 ft x 16 ft and filled with garden earth and 2 years of collecting compost in 3 compost bins. I use absolutely no pesticides or fertilizers and there are few, if any, weeds. There are no isles for rows - so little space for any weeds to grow. I have 7 rain barrels around my house collecting rain water. It's now early August and have not used my hose once this year for watering the vegetable garden or any of my perennial beds or flower pots. All the water comes from the rain barrels. Radishes, peas, beets, carrots, pole beans, mixed peppers, cherry and beefsteak tomatoes, squash, zucchini and cucumbers were planted. I have a bumper crop of beans and am already daily enjoying fresh radishes, beets, carrots, peas, zucchinis and beans. I feel great about growing my own organic vegetables and the savings on my grocery bill and even better all less than 100 feet from my back door !