Harvest Recipes

It has been a busy fall (no time for blogging). Here is some of what we've been cookin' up.







Squash Patties

(Recipe from June)

INGREDIENTS

• 8 medium yellow squash, shredded
• 1 onion, shredded
• 1 1/2 tablespoons salt
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 egg, lightly beaten
• 1 cup shredded Cheddar cheese
• ground black pepper to taste
• 1 tablespoon vegetable oil

DIRECTIONS

1. Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist. If you have less time (like me) then decrease the salt and squish the moisture out with your fist.
   
2. In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper. My squash must have been bigger than their concept of medium because I ended up adding another egg and more flour/corn meal to get it to stick with the correct consistency.
   
3. Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, flatten with spatula, and cook 3 minutes on each side, or until golden brown. I used a lot more than 1 Tbs olive oil. I probably used 1 Tbs each time I cooked up 3 in the pan at a time.

I halved the recipe and still had LOTS.

Zucchini/Tomato Herb Casserole

This recipe came from Scott's mom Maggie. I tried it with the zucchini I had frozen using the technique below, and it turned out well.


Canned Peaches

Pick your own.org has some great peach recipes. See Peach Butter below...



Peach Butter










Zucchini Pickles
I haven't actually tasted these yet, but they look good in the jar.

Frozen Zucchini
It turns out a little "rubbery" once you defrost it and use it again, but it certainly tastes good and reduces the glut of zucchini this time of year!

June's Tomato Soup

Its the ripe home grown tomatoes that make it taste so good. I used this recipe:

110 ripe home grown tomatos

7 tbs flour

6 med onions

14 tbs butter

5 stalks celery

salt to taste

14 sprigs of parley (or can used dried)

4 tbs sugar

1 bay leaf

2 tsp pepper

dried basil to taste (or fresh)

Wash, blanch, skin and seed tomatoes. Reserve the juice. Chop onions, celery, parsley, bay leaf and basil. Place in a large pot with tomatoes. Cook until onion and celery are tender. Blend until smooth then return to boil. Mix butter and flour with tomato juice and add to boiling soup. Add salt, sugar and pepper. For a smoother consistency put through sieve (I skipped this). Fill clean jars to within 1 inch of top. Process in pressure cooker on 15 psi for 15 minutes (for my altitude).