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And, Just Like That, Harvest Season Is Upon Us. OMG Zucchini and Blackberries!

12:14 PM

Starting at around the 4th of July, our wild black raspberries were ripening.  The bushes have been yielding a bit more than a quart every-other-day and we've been gorging on them, and filling the freezer with the rest.  I plan on making wine, and jam as I have in the past, and they're also fantastic with
(soy)icecream or used instead/alongside strawberries over shortcake. 


I'll include the wine and jam recipes as I get around to them.

Another garden staple around here has been zucchini!  If you've ever grown this vegetable, or know anyone who does, you know that once they start producing, LOOK OUT because they'll take over your entire kitchen!  There's never a shortage around here despite the fact that I haven't actually grown any for the last few years.  I got a bagful at the farmer's market for .75 each and have been playing happily ever since.

So far I have made zucchini soup, zucchini bread, sliced zucchini on the grill, zucchini in kabobs, and sausage/zucchini pizza on the grill.  The recipes for soup and bread are designed specifically to use up zucchini.  Like, those HUGE ones you can't figure out what else to do with!

Ur-Oma's Zucchini Soup
modified so it's Paleo!
 3 lbs chopped zucchini (or a bit more)
1/4 lb chopped bacon
2 cloves chopped garlic *or 1 garlic scape, if you can get one*
                                                   Seasalt to taste
black pepper to taste

*garlic scapes are a little past prime this time of year.  I got a dozen of HUGE tough/almost woody ones from the market for $1.00.  They're great for pickling and that's what I'm intending them for in the next few days.  I used a scape in this soup recipe, and then had to strain it out at the end before serving*

In a large pot, combine all the ingredients and bring to a boil at medium heat.  When the zucchini are fork tender, remove the garlic scape, and puree the soup in batches.  Serve with crusty garlic bread and enjoy!!


This recipe could easily be doubled if you really REALLY want to use up some zucchini, and it freezes beautifully.

Zucchini then proceeded to made it's way into our dessert on Sunday night.  The kids LOVE this bread!

OMG What Do I Do With This HUGE Zucchini ?! Bread

  3 1/4 cup whole wheat flour
1 1/2 tsp salt
1 tsp ground nutmeg
2 tsp baking soda
1 tsp ground cinnamon
1 cup honey
2 cups brown sugar
1 cup olive oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 tsp lemon juice



Preheat oven to 350 f.  combine eggs, oil, water, zucchini, cinnamon, honey, sugar, and lemon juice. 


 Mix wet ingredients into the remaining dry ingredients. 


Bake in 2 seperate loaf pans that have been well oiled and floured.  

Bake for 1 hour, or until a knife comes out clean.  

This recipe can easily be doubled as well and freezes nicely.
Enjoy!





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