My Favorite Zucchini Bread Recipe

1 1/2 c. grated zucchini

1/2 c. maple syrup

1/2 c. melted butter

2 eggs

1 t. vanilla

1 1/2 c. flour

1/2 t. baking soda

1/2 t. baking powder

1/2 t. salt

1 1/2 t. cinnamon

1/4 t. nutmeg

1/2 c. chopped nuts

I just combine all of the ingredients and pour into a greased bread pan and bake at 350 degrees for about 45 - 55 minutes.

From Garden to Table

We had purchased some organic bulghar wheat at the natural food store and I had Tabouli on my mind on this very hot day.

Skimming through my favorite cookbooks I came across a great recipe in the Moosewood Cookbook by Mollie Katzen.

So I took a stroll through our gardens to see what else I could find to include in the tabouli.

Here is what I found after a brief walk. I had already pulled, washed and grated some carrots earlier in the day to include in the salad.

~pepper, parsley and chives for the salad, the lavender and egg I put aside for other uses~

Here is the recipe I used for the Tabouli :

You should begin to soak the bulghar at least 3 hours before serving time. It needs to thoroughly marinate and chill.

1 cup dry bulghar wheat

1 1/2 cups boiling water

1 1/2 tsp. salt

1/4 cup fresh lemon juice

1 heaping tsp. crushed, fresh garlic

1/2 cup chopped scallions (I used chives)

1/2 t. dried mint (I used finely chopped fresh mint, about 2 Tablespoons)

1/4 cup olive oil

2 medium tomatoes , diced (we didn't have these yet, so no tomatoes but soon)

1/2 cup chopped fresh parsley

1/2 cup grated carrots

1/2 cup chopped cucumbers (didn't have these ready yet either)

1 chopped green pepper

1) Combine bulghar, boiling water and salt in a bowl. Cover and let stand 15 - 20 minutes.

2) Add lemon juice, garlic, oil and mint and mix thoroughly. Refrigerate 2 -3 hours.

3) Just before serving add the vegetables and mix gently.

Warm wishes, Tonya

Vegan Chocolate Chocolate Chip Cookies

While we are not vegan, I came across this recipe that my neighbor had copied onto a 3 x 5 card for me. I needed a cookie recipe that didn't require butter or eggs because we were out of both. (Our chickens have been on a short egg-free holiday but seem to be producing again).

They are delicious.

Vegan Chocolate Chip Cookies

2 cups of flour (I used 1/2 cup oat flour, 1 cup whole wheat, 1/2 cup unbleached white)

2/3 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup oil (I used 1/2 cup oil and 1/4 cup maple syrup)

4 teaspoons flaxmeal

1/2 cup soymilk

1 teaspoon vanilla

3/4 cup chocolate chips

3/4 cup walnuts (if desired)

Combine all ingredients and stir well.

Bake at 350 degrees for 12 - 14 minutes.

Warm wishes,

Tonya

Rhubarb Sauce

This sauce is a bit tart but oh so yummy on cakes and pancakes.

Cut up the rhubarb into 1/2 inch slices or so.

~Sarah chopping the rhubarb.~

We ended up with about 5 cups of sliced rhubarb. Place in saucepan and add 3 T. honey and 3 T. sugar. (We had brown sugar.) Cook over medium heat, when it starts boiling, turn it down low and take the cover off to let some of the water cook off. (You don't need to add any water.)

~I pour it into a canning jar and store in the refrigerator just like I would applesauce.~

That's it. So simple and so yummy!

What are you harvesting and cooking or baking from what is available now?

Warm wishes, Tonya

How To Make Yogurt Cheese

I am sure there are other names for this, but I have chosen this very simple name as it is so very simple to make and all you need is whole milk plain yogurt and then garlic and/or herbs for flavoring.

It is delicious on breads and crackers. And, did I mention - soooo simple!

To start, dump your quart of yogurt on a porous material. I used some clean unbleached muslin, but several layers of cheesecloth would also work.

Tie it up quickly as the whey will start to drip through and put it into your draining contraption.

This is what I made up using what we had available and I hung it from a hook in our kitchen ceiling.

Drain the whey in the bowl (it is the liquid from the yogurt) so that the bowl doesn't get too heavy.

Leave over night and in the morning take out and put in a bowl. Add the flavorings. For a healthy fight the germs winter version, add fresh cut garlic. As spring approaches you can add herbs from your garden - chives will be one of the first I will use and that will make a great spread on bagels.

Store refrigerated (it will keep for at least a week) and enjoy!

Warm wishes,

Tonya