Squash Season!

We LOVE squash! Zucchini in the summer and butternut and spaghetti during the.winter months.

Did you know their are two kinds of squash-summer and winter? Summer squashes are soft and cannot be saved for long periods of time. Yellow crooked neck and zucchini are two kinds of summer squash. They taste great fried, spiralized, added to stir fry and even raw. We eat summer squash almost every day during the summer season. This year I even tried to preserve some by dehydrating- I add it to meatloaf or soups. I also juiced some and froze the juice for winter juicing. We have friends that dry their zucchini into powder and add it to smoothies during the winter. But it is best when it’s fresh. Pick at various sizes-tiny for raw munching, medium for “lasagna noodles” and larger for spiralizing….zucchini is great!

Winter squash is hard skinned and can be kept most of the winter if you cure them by leaving them outside drying in the warm fall sun for a couple of weeks. After we cure the squash, they spend the winter in our unheated garage and we enjoy fresh squash most of the winter. If I start to see signs of mold or softness, I steam them to remove the skin and put them in zip bags in the freezer. We can keep eating squash all summer until the next crop ripens.
One of our winter staples is butternut squash. Each week I steam and puree a large pan full. We love pureed squash instead of mashed potatoes and we also like butternut squash soup. I am going to try a butternut squash lasagna. I have had squash made like scalloped potatoes but I’ve never made the lasagna recipe.


We like spaghetti squash too-not as much as spiralized zucchini  but it works as a winter replacement to pasta in many casseroles and even in place of noodles in chicken noodle soup, if you’re counting calories or going grain free. 

Time for me to get busy…this week’s pan of squash is waiting to be prepared. What is your favorite kind of squash?

Until next time, Paula

10 Banned Foods

These are not new, but as we enter the holiday season when folks are eating more things they don’t “usually” eat, I thought it would be worth a reminder.

10 Banned Foods to Avoid

Are you eating food that’s already banned in other countries but is still allowed to poison and kill Americans? Learn these pernicious ingredients and common foods through this infographic. Use the embed code to share it on your website.

<img src="http://media.mercola.com/assets/images/infographic/banned-foods-infographic.jpg" alt="10 Banned Foods to Avoid" border="0" style="max-width:100%; min-width:300px; margin: 0 auto 20px auto; display:block;"><p style="max-width:800px; min-width:300px; margin:0 auto; text-align:center;">Are you eating <a href="http://www.mercola.com/infographics/10-banned-foods.htm"><strong>"food that's already banned"</strong></a> in other countries but is still allowed to poison and kill Americans? Learn these pernicious ingredients and common foods through this infographic. Use the embed code to share it on your website.</p>

Busy day in the Kitchen!

Today was a busy day in the Kitchen! Paula made Ketchup, Mayonaisse, Pizza, Cottage Cheese, and flax seed crackers. All Locavorian!

We’ve  been looking for a good home made ketchup recipe and this one definitely worked. The Mayonaisse turned out very well also. Paula is really on a roll here! The pizza crust was made from whole wheat pastry flour from God’s Little Garden, a local source of organic foods. The flour came from the Frankferd Farms, which is within our established “Locavore” trading radius.

She also made some heart shaped spice cakes in honor of St. Valentine and cinnamon bread in honor of, well, me. She’s just an awesome wife like that. The cake and bread were not locavore, but they sure were good.

2012.01.20 Milk Day!

We were going to get milk last night but we had a bit of a blizzard so we waited until tonight. The place where we’re getting our raw milk is licensed and listed on the USDA web site so they said it was OK if we shared their location:

Roger and Dianna Hersman
3469 Georgetown Road

Tomorrow: ice cream!

Always an experiment…

I’ve been doing a bit of experimenting this year:

Tried starting my seedlings in cups (see previous post) instead of flats. I was not impressed with the ease of using pots and the health of the plants…so…I replanted my cruciferous veggies in the flats this weekend. I think I will do the vines in cups but not the tiny ones I have.

I made some blueberry bread…used wheat bread dough and rolled it (like for cinnamon rolls)…I crushed the blueberries into paste in my little food processor and smeared them on the bread and rolled it up.  It needed a bit more cinnamon and possibly a loaf pan to keep it from spreading…but it was yummy.

I made a second batch of yogurt and added a tsp. of Knox gelatin to the heating milk…it was awesome!! Thick and sweet like Greek yogurt…it didn’t need a sweetener, we just sliced strawberries over the top of it.

Today I am trying a raw sauerkraut recipe. It is made in a quart jar on the counter and uses the whey from my yogurt. It should take three days to ferment. I’ll keep you posted.

Still thinking about the 100 Mile Challenge but that is a serious commitment and requires tons of research and effort. I’ve quit buying grapes from Chile and peppers from mexico

March 7, 2011

Oster Mixer

The model FPSTSM5102 Oster Stand Mixer.

Today we made noodles, Blueberry bread, regular bread, and yogurt. I got to use the new mixer for the first time. It’s an Oster Stand Mixer. “Not a KitchenAid”, as we’ve found, but seems worthy of most of our tasks for now. It was almost $80.00 less than the KitchenAid, but sometimes you get what you pay for.