I have now made ALL the zucchini things one can make,so this big guy is going in to the freezer.
But look at these itty-bitty corn cob rejects! I take in all rejects here, especially the food kind. You’ll these a lot in food rescues this time of year. Some cobs aren’t full ears, so they don’t meet market “standards” and then ends up as food waste.
Speaking of…reading today that wasted food adds the equivalent of more than 3.6 billion tons of carbon dioxide into the atmosphere . Some of that food waste is leftovers (especially in the restaurant world) but that not pretty or “wrong” sized produce (like my cute corn here) also figure into that.
Freegan = food that has come our way at no cost.
NOT the prettiest apples ever but my daughter made a small batch of applesauce with a few of them over the weekend and they taste like apples do. These were picked from someone’s apple tree and passed on to us. Apple cider vinegar and applesauce making posts are forthcoming!
This was about to be expired. We have a small,local grocery who would rather it go in someone’s belly than get tossed,so score for us. I LOVE tofu-kan and it’s the only kind of tofu a couple of my kids will eat. I think it’s because it has a firm, meatier texture to it. It’s great stuff for noodle and pasta dishes , salads,stir fry ,or just snacking.
Yes, more zucchini. I’m telling ya, make friends with gardeners and you will never have a zucchini deficit in your life .
I grew these beautiful habaneros. I have no idea what I’m going to do with them yet. My dearest hubby has habanero hot wing induced PTSD from his fantasy football league’s draft night. I need to give it some time before he’s willing to participate in the eating of anything made with these.
Or for English speaker, Beans with Cheese, etc.
I adapted this recipe from Mollie Katzen’s Enchanted Broccoli Forest cookbook. I love Mollie Katzen’s cookbooks because they feel like bigger versions of artistic zines full of recipes because of all the hand lettering and drawings . I sometimes feel like the recipes are a little too fussy and more complicated than they need to be, though…so, I often change them a little bit.
The original recipe looks like this. Here’s my version:
4 cups white beans
1 cup sour cream
1 cup grated cheddar cheese
1 tbsp olive oil
3 cloves of garlic,minced
½ tsp cumin
1 tsp basil
¼ tsp cayenne pepper or chipotle
1 medium zucchini
Dashes of oregano,basil and garlic.
Put the beans in a saucepan over medium heat. Add cheese and sour cream and stir until blended and melty. Remove from heat. In a skillet, brown onions & garlic in olive oil. Add spices. Stir and blend with beans. Put this in the bottom of a casserole.
In a skillet, saute zucchini in olive oil. When the zuke is beginning to look translucent, add chopped tomatoes. Add seasonings. Put this on top of the beans in your casserole dish.
Now make a cornbread mixture.
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 ¹⁄³ cup whole milk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
Spread the corn bread mixture on top of the zucchini/tomato layer. Bake 40 minutes at 375°. Or until the corn bread crust looks golden brown.
It’s a hot mess on the plate but delicious