The garden is ramping up to full production. This week we started canning…thus far we have done 30 pints of peas and 30 pints of green beans. The cucumbers and zucchini are coming on quickly.
Here is a great LOCAL dish for this early garden season:
1 ½ cups of shredded zucchini (leave the skin on)
1 medium onion-chopped
I run both through the food processor and set aside.
2/3 cup of milk
1 tsp. oil
Blend together until eggs are beaten
Add: ½ cup shredded mozzarella cheese
½ cup flour
1 tsp. baking powder
½ tsp. salt
pepper to taste
Add: Zucchini and onion and mix.
Pour into a greased pie pan and top with 2 Tbsp. of Parmesan cheese.
Bake at 400 degrees for 30-35 minutes.