Zucchini Pie

Last Summer, while sharing my Zucchini Diaries, I shared a recipe that is a favorite, but I never got around to making.  This week, in addition to needing something scrumptious to serve to some dinner guests, I decided this would be a creative new way to preserve some of our zucchini.  Production is slowing so it's my last few chances to get creative with it.

Pinterest Challenge: Summer Edition

Ok, so if you haven't been on pinterest, you have no idea how much awesomness you are missing.  (If you'd like to find out, let me know and I'll send you an invite)  Pinterest is the social media version of keeping magazine clippings of inspirations in a binder.  It's inspired me to do a couple of things around the house and hopefully will inspire many more.  Sherry of Young House Love and a couple other DIY bloggers have laid down the challenge to not just let pinterest be eye candy, but to get up and do something.  Here is my response to the pinterest challenge:

Kiddos & Sweet Cucumber Relish

I must admit, VBS has occupied a ton of my time this week.  Thankfully, our director gave me an awesomely me assignment.  I got to teach "discovery time" in our food themed VBS, aka: Faith & Food Science.  We made butter, salad dressing, even ice cream.

Today was the first day since Monday that I didn't have to work or have a drs appt during the day on top of VBS.  It was time to get some things done: Groceries, Shredding Zucchini, Prepping for Ice Cream in VBS, finding a new vet for the dog.... and Cucumber Relish.  Sorry, no Eye Candy.  I just didn't get around to it.

Zesty Zucchini Pickles

...you know, for when freezing and pies and breads and casseroles just aren't enough to use up all of that zucchini.

Sweet & Spicy Dill Pickles for the Long Haul

Sorry I've been such a crappy blogger lately.  Canning has kinda consumed my life to the point where I didn't even have time to blog about it.  Fortunately (or unfortunately), this hella heat wave has slowed the garden a little and left me even less inclined to can, so I have time to share!

My dad and hubbs really love my Sweet & Spicy Dill Refrigerator Pickles, they're so crunchy and wonderful. Unfortunately, come September there aren't anymore.  For one, they get eaten up, but also they have a much shorter shelf life, and all of that is spent taking up space in my fridge.  I've done some experimenting and think I've found a reasonable long-term, canned alternative.  They'll never be as crispy as the refrigerator ones, but that's the nature of the beast.  Also, be warned: It's a 3 day process.

Mastering the Art of French Cooking: Concombres aux Champignons et a la Creme

aka: Baked Cucumbers in a Mushroom Cream Sauce

Baked Cucumbers?  Yup... that was my first thought when I read it too.  However, I am swimming in cucumbers (among other veggies) and getting a little sick of canning/freezing everything... AND it's been a while since I mastered any new French Cooking.  

Preserving: Cinnamon Watermelon Rind Pickles

You can go ahead and call me crazy or beyond frugal or just plain excited about my canning resolution, but when my mother-in-law was cutting melon off the rind this weekend, I just couldn't let her compost the rinds.