Harvest time and the great outdoors

I think it should be an unwritten rule that at harvest time crunchy and/or green bloggers get a free pass from blogging because they are spending all of their time in the kitchen baking, canning, freezing, and otherwise preserving all of the yummy foods they’ve grown or purchased (hopefully locally) for the winter.

I’m sorry my blog is suffering lately, but the family and I have been a bit preoccupied doing things like this:

Climbing apple trees at Roger’s Grove

Picking and eating apples

Getting organic food from the co-op

Canning applesauce and dilly beans!

Taking a tractor ride to pick oodles of strawberries at Berry Patch Farms

Exploring the great outdoors at Boulder Creek

Trying to decide what I’m going to do with 60 pounds of Colorado peaches, pears and nectarines! (I still haven’t figured it all out!)

Visiting a honey harvest at Sandstone Ranch

OK, so I haven’t been completely locked in the kitchen. ;) We’ve also been spending quite a bit of time out in nature. The weather’s been gorgeous and its hard to stay indoors. Plus, the kids have so much fun exploring and honestly, I do too. :)

How’s your harvest season going this year? What are you putting up for the winter?

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Barbara Kingsolver would be proud

As the temperature hovered in the 60s yesterday, I couldn’t help but feel that autumn is quickly approaching. The cool weather inspired me to finally make some headway with food preservation for the winter. I’ve done a little bit of preserving thus far – mostly freezing blueberries and strawberries – but I haven’t been motivated to do much more than that. While I spent a lot of time last year canning, I haven’t been excited about doing any this year (perhaps because we still have lots of jam left) – yet.

This weekend, however, I tackled zucchini and yellow squash. While I’ve only grown one measly zucchini in my own garden so far this year (which I pureed with a can of black beans and made into Black Bean & Zucchini brownies*), I managed to score enough off of Freecycle to make me a happy camper. On Friday evening I picked up 17 lbs of zucchini and yellow squash from someone in a nearby town. I wasn’t sure what I was going to do with it all when I got it, but I knew I would figure something out. In the meantime, the kids played with it. :)
(Please excuse the quality of these pics. They were taken w/ my iPhone.)

On Sunday I got to work. I shredded and froze 16 cups of zucchini to use during the winter for baking or adding to soups.

I also used 3 additional cups to make a triple batch of Barbara Kingsolver’s Zucchini Chocolate Chip Cookies (from the awesome book Animal Vegetable Miracle).

Then I used one huge yellow squash to make Kingsolver’s Disappearing Zucchini Orzo for dinner (I added spinach to it to give it a little more color and tomatoes as a garnish).

After all of that, I still have two large yellow squash remaining! I may chop and freeze them and throw them into a casserole at a later date.

*Below is the recipe for Black Bean Zucchini Brownies. The other two recipes (cookies and orzo) can be found on the Animal Vegetable Miracle web site. I was very skeptical of the idea of beans in my brownies at first, but now that I’ve made them, I can’t imagine going back to the traditional way. They are sooooo good (and, as Jody will tell you I like to argue, healthier!) Yum!

Black Bean Zucchini Brownies
1 box brownie mix (I prefer the kind that has chocolate chunks in it)
1 can black beans (do NOT drain)
1 small zucchini (Optional. You can make the brownies with just the beans and they will turn out just fine. If you want to add a little extra vegetable in though, add the zucchini.)

Puree entire can of black beans (including the liquid) in blender or food processor. Add the zucchini and puree until smooth. Add the beans and zucchini to the dry brownie mix. Mix well. Pour into greased pan and bake according to directions on the brownie box. You may have to bake a little longer than recommended on the box because there’s a fair amount of liquid added between the beans and zucchini. You could also add in some flour (maybe a 1/2 cup or so) to even it all out. When a toothpick or knife comes out of the brownies clean, they are done. Cool, cut and serve.

Jody, the kids, and I loved these brownies. And yes, I told them what was in them. Nobody cared. :)

Nearly 17 lbs of squash used or preserved in one way or another this weekend. I think Barbara Kingsolver would be proud.

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Whole Wheat Honey Pizza Dough Recipe

I got this delicious whole wheat honey pizza dough recipe from my friend *Heather (A Mama’s Blog) a few months ago and have been enjoying it regularly ever since. It’s quick, easy and sooooo good. My family loves it too!

Whole Wheat Honey Pizza Dough

4 1/2 teaspoons yeast
1 1/2 cups warm water
4 tablespoons honey
2 to 2 1/2 cups all purpose flour
1 cup whole wheat flour
1 teaspoon salt
4 tablespoons cornmeal
1 tablespoon olive oil

Mix yeast, water and honey and let stand 5 min.

Combine flour through cornmeal in a large bowl.

Add liquid ingredients to the dry ingredients, stir up a bit, then add in olive oil. Knead until everything is well combined. If it seems a little dry, you can add a bit more water at this point, but I don’t generally need to.

Cover dough in a bowl with a towel in a warm place for 30 min.

Punch down and roll out dough, add toppings and bake @ 350 degrees for 20 minutes or until done.

Makes enough dough to cover one whole cookie sheet (which is what I do) or (probably) two round pizza pans. I usually end up with a little extra dough too that the kids like to roll into balls and eat or last night I used the extra dough to make a big cinnamon roll for the family to share for dessert.


* Recipe adapted from MyRecipes

Note: You should be able to use more wheat flour and less AP flour, but you might need to adjust other ingredients (like add more oil) to make the consistency work.