Friday, August 30, 2013

Gad zukes and cukes!

Checked in the garden the other day and this is what we found...


giant zukes
 
 and lots of cukes


I had been so good all summer long to pick them when they were small.  We've had a day or two with some soaking summer showers and I guess they really liked that! 

Hannah made a delicious "Zucchini cobbler".  It tastes just like apple cobbler.
I'll put the recipe down below for you. :-) 


When I took all the cucumbers out of our gathering bowl, I found the carrots at the bottom in the shape of a heart.  :-)

Unlike the cukes and zukes, the carrots aren't so happy.  Carrots don't seem to grow so well in our micro climate.  Note to self: next year, no carrots.

I hope you are enjoying your last few weeks of summer.  The seasons are beginning to change...at least in the Northwest.


Delicious and oh so not good for you Zucchini Cobbler

8 c. chopped, seeded peeled zucchini
2/3 c. lemon juice
1 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Crust:
4 c. flour
2 c.sugar
1-1/2 c. butter
1 tsp. ground cinnamon

In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender.  Add the sugar, cinnamon and nutmeg; simmer 1 minute longer.  Remove from the heat; set aside.

For crust, combine the flour and sugar in a bowl;  cut in butter until the mixture resembles coarse crumbs.  Stir 1/2 cup into zucchini mixture.  Press half of remaining crust mixture into a greased 15 x 10 x 1 baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini.   Sprinkle with cinnamon.

Bake at 375 for 35-40 minutes or until golden and bubbly. 
Yield: 16-20


 

1 comment:

  1. {Hey the comment system is fixed!}

    That's quite the pile of cucumbers! We have zillions of pickling cukes, and have about 20 quarts of pickles canned with lots more to do!

    I LOVE that cobbler, best thing for using up zucchini!

    p.s. did you get my email? Just curious. =)

    ReplyDelete


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