Hi Everyone,
We are planning a pumpkin sale on Friday October 23rd from 10:00-3:00. We need Hort Club member volunteers to help sell pumpkins and raise money for the club! We especially need people who are available in the morning, from about 9:00-1:30. If you have even half an hour to spare to help out it would be greatly appreciated.
If you are able to volunteer, please reply in the comments section of this blog entry with your name and the times you are able to help out. This way other members can check out which shifts are covered and which shifts still need to be filled.
Hope to see you there! Thanks for your help!
Friday, October 16, 2009
Monday, October 12, 2009
Things to do with all those fresh veggies.
After all of that harvesting the porch is full of fresh veg. Now what to do with all of this fresh stuff before it goes bad and so that I can enjoy it all winter.
I started by shredding one large zucchini and freezing it in bags for use in quick breads. I just washed, peeled and grated it and froze it in about two cup units.
Next I made a batch of an African peanut stew that uses lots of what we grew and freezes well.
Here is my take on a traditional recipe:
Peanut Vegetable Stew
4-6 medium potatoes
2 tbs., 30 ml. oil
3 tbs., 45ml. grated fresh ginger
3 tbs., 45ml. ground coriander seed
3 or 4 cloves garlic, crushed
4 large onions, diced coarse
6 tomatoes, peeled and chopped
2 cups, 500ml. peeled and cubed eggplant
3 cups, 750ml. cubed zucchini
2 large sweet peppers, diced coarse
hot peppers to your taste
about 1 cup, 250ml. stock or water (I like ham stock)
1 small tin tomato paste
1/2 cup, 125ml. peanut butter
3 tsp., 15ml. salt
Fry onion, garlic, ginger and spice in oil till onion is transparent. Add potato, tomato, eggplant and some stock, bring to a boil and simmer 10 minutes. Add zucchini, peppers and salt and simmer until all of the vegetables are soft, another 10 to 20 minutes. Add peanut butter, tomato paste and more stock to adjust thickness. If you are going to freeze this keep it quite thick as it will water out when it is thawed.
This is great with any grain starch, with bread or on its own. I freeze it in 500 ml. cartons for quick winter meals.
Now what to do with all those greens?
After all of that harvesting the porch is full of fresh veg. Now what to do with all of this fresh stuff before it goes bad and so that I can enjoy it all winter.
I started by shredding one large zucchini and freezing it in bags for use in quick breads. I just washed, peeled and grated it and froze it in about two cup units.
Next I made a batch of an African peanut stew that uses lots of what we grew and freezes well.
Here is my take on a traditional recipe:
Peanut Vegetable Stew
4-6 medium potatoes
2 tbs., 30 ml. oil
3 tbs., 45ml. grated fresh ginger
3 tbs., 45ml. ground coriander seed
3 or 4 cloves garlic, crushed
4 large onions, diced coarse
6 tomatoes, peeled and chopped
2 cups, 500ml. peeled and cubed eggplant
3 cups, 750ml. cubed zucchini
2 large sweet peppers, diced coarse
hot peppers to your taste
about 1 cup, 250ml. stock or water (I like ham stock)
1 small tin tomato paste
1/2 cup, 125ml. peanut butter
3 tsp., 15ml. salt
Fry onion, garlic, ginger and spice in oil till onion is transparent. Add potato, tomato, eggplant and some stock, bring to a boil and simmer 10 minutes. Add zucchini, peppers and salt and simmer until all of the vegetables are soft, another 10 to 20 minutes. Add peanut butter, tomato paste and more stock to adjust thickness. If you are going to freeze this keep it quite thick as it will water out when it is thawed.
This is great with any grain starch, with bread or on its own. I freeze it in 500 ml. cartons for quick winter meals.
Now what to do with all those greens?
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