Dahlias and I figured out how to do that thing everyone is doing in their photos.

August 31, 2010 Comments Off on Dahlias and I figured out how to do that thing everyone is doing in their photos.

Finally some photos of the fruits of my  roof top labor. And I played with the oh so trendy desaturate.

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Zucchini Overload-Creativity is Key

August 3, 2010 § 2 Comments

I love eating eating local, the process, the food, the taste it’s becoming an rewarding activity. The only thing is there is a tiny little lie in that statement. If you are eating local you will inevitably get to the point where you are saying to yourself” If I eat one more ______ (insert food here) I am just going  rip my hair out and then throw up.” That’s where zucchini and I are in our relationship. I started eating so much zucchini early in the season that it gives me a little nausea to think about eating anymore.

So how do you get around this? I mean if you are eating local you are at the mercy of eating what is in season, and that’s good and natural. The only alternative is to put your propeller thinking cap on and  be creative, aka turn to the interwebs.  Here are a couple of my favorite zucchini  recipes that gave me a little reprieve.

The first recipe is  Zucchini and Ricotta Galette from Smitten Kitchen. I used way too much Zicchini and had too little crust but it was still delicious.

The second is from Big Girls small Kitchen. Their zucchini-tofu croquettes are delicious, because hey everything fried is better, at least that is the philosophy of the south.

The third is an invention of my own and my mother’s design. My mom likes to call its zucchini rapini I call it stuffed zuchini. Here’s the low down, stick your zucchini in the microwave to soften, I usually do about 5 minutes. Then hollow out the seeds in to a frying pan ad ground beef or sausage, onions garlic, tomatoes, and sautee that up, then put it back into the hollowed out zucchini, top with your favorite cheese and bread crumbs and  then bake , usually I do 375 for a half an hour or until the top starts to brown.

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