Zucchini Salsa

It's a KEEPER !!!!

Our family uses a lot of salsa - Mexican dishes being our favorite meals ... In my years of making salsa, I've developed a superb recipe that others have frequently requested. That resulted in me adding it to the cookbook that I published in 2001.

Well. This Zucchini Salsa that I tried this year has topped that! Everyone in the family gives raves reviews on this one, asking that I make ALL my salsa now using this new recipe. Does that speak volumes or what??

Here is the Zucchini Recipe that Ken found this week in the Manitoba Co-operator sent in by Joy from B.C.:



Zucchini Salsa

10 cups grated zucchini
4 medium onions, diced
2 green peppers, diced
2 red peppers, diced
4-6 jalapeno peppers, blended
2 tbsp. salt
2 tbsp. dry mustard
4 cloves garlic, blended
1 tbsp. cumin
1 tbsp. tumeric
1 tsp. black pepper
1 tsp extra spicy Mrs. Dash
1 cup vinegar
9 cups blended fresh tomatoes
1 can tomato paste
Mix all together. Boil for 40 minutes.

Mix & add: 3 tbsp. cornstarch with 1/4 cup cold water.

Add to salsa & return to boil.
Pour into sterile jars. Seal & process in water bath for 30 minutes.
Makes 11 pints.

Do give this a try. I'm thinking this will extend my tomato crop which always seems too little -- while using up the zucchini which is in ample supply. Not only that, but the sweetness of the processed zucchini eliminates the necessity of added sweetener in the recipe. Win/win!! Yahoo! I like it when experiments work out so well!

Crustless Zucchini Quiche

2/3 cup onion
1 tbsp. butter
2 10-12 inch zucchini, sliced into 1/4 inch slices
5 eggs
2/3 cup cream
1/2 tsp. sea salt
1/8 tsp. ground pepper
pinch of nutmeg
2/3 cup shredded cheddar

Saute onion, add zucchini and saute about 5 minutes. Pour into pan. Beat eggs with cream and spices. Pour egg mixture over zucchini. Top with grated cheese. Bake for 45 @ minutes 350 degrees until the edges are browned and the eggs are set in the center. Let cool 5 minutes. Slice and serve.

Fridge Cuc Salad

10 cups diced cucs
1 diced onion
2 peppers
4 large stalks celery
Toss with 1 Tbsp. salt. Let sit for 1/2 hour & drain.

Mix Brine:
1 cup vinegar
1 1/2 c. sugar
1 tsp. celery seed

Pour brine over veggies. Store in fridge. Serve. Reuse brine and/or keep adding more veggies as desired. Keep in fridge indefinitely.

Garden Pak, Sept. 3

Another heavy basket full of good/great food! And ... the corn is finally ready.

Aug. 27/09 CSA garden Pak

This week is exciting as we have some new things like:
first tomatoes,
thyme,
green peppers,
and cucumbers
that add color and variety to your produce baskets.

Aug. 20/09 Garden Pak

Sorry the picture was late.

Garden Variety Canned Beans

These beans are simply delicious -- our boys have nicknamed them "Singin' Beans" because they make you feel like singing when you eat them.

They are very nice to have on hand for quick veggies to add to a winter meal.


Garden Variety Canned Beans

Nip, wash & cut beans into inch long pieces. I like the look of green and yellow beans mixed in the jars.

Dice onions, green pepper & celery.

Place a spring or two of fresh dill in a quart jar. Fill to 3/4 with beans. Add:

1 tbsp. diced onions
1 tbsp. diced green pepper
1 tbsp. chopped celery
1/2 tsp. sea salt
1/8 tsp. black pepper

Press down firmly and fill with more beans as necessary. Fill jars to within an inch from the top with hot water. Clean the jar rim thoroughly then place your snap lid and screw the ring on lightly. Place into a water bath canner. Add warm water to the canner to the shoulder of the jars. Bring slowly to a rolling boil and keep that rolling boil for 1.5 hours while turning the heat down slowly.

Use a pressure canner if you have one to cut down on processing time. Follow directions that come with your canner. We just prefer the texture of the finished product when it is done in the waterbath canner.