Tuesday, October 19, 2010

Tomato picking

This is all the green tomatoes that I picked two weekends ago and I made a bunch of stuff like:

Green Tomato Bread,

Green Tomato Pickle Relish and  Sweet Green Tomato Pickles

And Green Tomato Dill Pickles

Total count for the one day, 6 quarts of Dilled pickles, 5 and 3/4 pints of relish, 4 pints of sweet pickles and 2 loaves of the green tomato bread.

But that is nothing compared to what is coming up this weekend. As I've finally pulled all the rest of the tomatoes this week due to predicted snow here.  I now have green tomatoes all over the place. That bucket was only 3/4 full and the bottom layer was filled with the very last of the squash.  This week I have filled that bucket completely full three times. Check this out.

I have green tomatoes on the washer.
 Green tomatoes in boxes.
 And on shelves,
 and on more shelves,
and in the kitchen with the mostly red ones that I finally got. 

So this weekend I'm going to be making more green tomato something. and I"m going to try and let some ripen so I'll have red ones to can also. My canning this weekend will have to be in between wood hauling loads so I'm not sure how much I'll really get done. Maybe that will give the green ones more time to ripen.

Friday, October 1, 2010

What to do with all that Squash!

Well I've been totally over run with summer squash this year. I've got yellow squash and light green and dark green zucchini. I've been making squash stuff all summer like Lemon Squash Jam and Chocolate Zucchini Cake. Those two things are WORTH making again WOW is all I have to say about them. Let me tell you even your pickiest eater will NEVER guess that this has 2 cups of zucchini in it!

I've also made squash bread and butter pickles and squash dill pickles and squash pickle relish and zucchini bread. My most recent baking adventure with squash was a Zucchini Pineapple cake that I made for a going away party at work. I found the recipe here on page 359
Confederate Cookbook, The: Family Favorites from the Sons of Confederate Veterans
3 eggs
2 cups sugar
2 teaspoons Vanilla
1 cup cooking oil
2 cups zucchini peeled and grated ( I didn't peel mine and it was still good)
3 cups flour
1 teaspoon baking powder
1/2 cup raisins ( I didn't use any)
1 teaspoon salt
1 teaspoon nuts (I put in a cup instead)
1 cup crushed pineapple drained
Instructions beat eggs until fluffy, add sugar, vanilla, oil and zucchini. Blend well Add dry ingredients and mix well. stir in pineapple, raisins and nuts. Bake in a large greased and floured loaf pan or two small ones at 325 degree oven for one hour. cool in pan on wire rack.
Must be my elevation but I had to cook it almost an hour and a half or longer. 

It was really good and the people at worked liked it so I guess it's on my list of things to make again also. If you have extra squash in your garden these are some great recipes to try out.