Solar Tracking

Solar Tracking
How low can you go? Snow and ice and cancelled school.

Monday, September 26, 2016

Zucchini!

                There is a small Zucchini problem in our back garden this fall. The bush plants started pumping out fruits in mid-June and slowed down in August, just in time for the Italian climbing variety to shift into high gear. We have been well supplied with zucchini this year. One is four feet long and hanging off of the back trellis; it has not grown in a few days, so I think it is as big as it is going to get.  This means that we are creative in our zucchini cooking; it appears everywhere. Tonight—cream of zucchini soup and some zucchini muffins. Tomorrow—fritters. Wednesday—calzones. And then we will have to shift to cucumbers and tomatoes again.

Zucchini Muffins:
3 c flour—half whole wheat
1T BP
½ t BS
1t salt
2 t cinnamon
1 t nutmeg
½ t cloves
½ c milk
½ c oil
½ c sugar
2 c shredded zucchini
1.5 c ground walnuts
Large handful of dried blueberries
Mix dry together. Mix wet together. Mix dry and wet. Scoop into muffin tins and bake in 350 oven.


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