Throwing you own 50th -- have you dont it?
jenn
18 years ago
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18 years agoRelated Discussions
If you don't have enough of your own to put up...
Comments (5)I know gardeners and farmers are the best "pay it forwarders" ! I give away what I cannot use, and my neighbor lets me pick if they have enough and I do not. The farmer who rents from me, I watch his little boy while he is in the fields, and he cuts wood for me. The farmers Dad and Mom, I take them jam and jelly, they reward me with bread and other produce. When I was entering at the fair this year the one worker in the Horticulture building was saying she is getting to disabled to take care of the Dahlias she has, and tonight I am going to pick them up. ( The previous owner gave them to her when she couldn't take care of them anymore) So, I am taking her my jam and jelly. My boss even lets me have paid time off to go pick berries in the summer and I give his wife lbs of berries....See MoreIf you don't have zucchini, you don't have friends
Comments (39)This one was on the table at a book club potluck last week. Everyone raved and wanted the recipe. I'm going to cross post in new recipes. Zucchini Pickles - Heidi Swanson, 100 Cookbooks There are quite a number of ways to play around with the personality of these pickles. Sometimes I shave the zucchini paper-thin, resulting in a whispy tangle of pickled zucchini and onions. Other times I want my pickles to have a bit more bite, structure, and definition. In those instances, I slice the zucchini thicker, perhaps 1/8-inch, and let them drain as long as possible, sometimes overnight refrigerated. Also worth noting, when I make them for our personal condiment stash, I used a brown natural cane sugar. It gives the pickle liquid a brownish cast that, quite frankly, weirds people out if they don't know what is causing it. So, if I'm making the pickles to bring to a BBQ or something, I'll make them with regular organic cane sugar - one that is lighter in color. 3 medium zucchini (1 pound / 16 oz / 450 g), thinly sliced 1 medium white onion, thinly sliced 3 shallots, thinly sliced 1 1/2 tablespoons fine grain sea salt 1/4 cup (small handful) fresh dill sprigs 1 small fresh red chile pepper, very thinly sliced 1/2 tablespoon yellow mustard seeds 3/4 cup / 180 ml cider vinegar 3/4 cup / 180 ml white wine vinegar 1/3 cup / 1.75 oz / 50g natural cane sugar Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way. You're aiming to get as much liquid out of the zucchini as possible. When you're finished draining the zucchini, shake off any water. At this point you want the zucchini as dry as possible. Place in a 1 liter / 1 quart jar along with the dill, chile pepper, and mustard seeds. Alternately, you can cram them into a 3/4 liter Weck jar like I do, but it's always a bit snug in the jar. Combine the ciders and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves, and continue to boil for a few minutes. Pour the liquid over the zucchini and seal the jar. Let cool, then refrigerate. The pickles are good for a week or so. Makes one large jar. Prep time: 120 min - Cook time: 5 min Here is a link that might be useful: Quick pickled zucchini...See MoreIf you don't already own one
Comments (13)Paula, I can so relate. I had two that I loved. They weren't expensive...just the little silver ones but they were great. I think I paid 89 cents for them. I must have tossed them with the peels also. I tried ordering from the same company but the ones that came were not the same and in between times I've tried many, many peelers. The oxo is the best. Nicole, I checked the models..it's the 20018 that I have. Too bad you don't have a T.J.'s nearby. I think they're only $5.00 there. I bought mine a couple of years ago....See MoreLooks Like We're going to have a 50th
Comments (4)Our committee asked that those that were planning on attending send in a deposit of $25.00. That 25.00 was credited to the final ticket price once all planning was done and price was set. Not everyone sent in a deposit, but enough did that it gave the committee some start up money. (Those on the committee all put deposit money down). If you haven't already be sure your class has its own Facebook group where communication can easily be done. In today's world there shouldn't be much postage cost. A good email list is important. have fun!...See Morejenn
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