Friday, September 7, 2012

Preserving Zucchini

We are settling into our new home. It feels so different to move into a house versus an apartment. Things feel more permanent. I love that we can dream about someday changing this or doing that. It is a huge blessing and a dream we didn't think would happen. At least not this early nor this way. 

Unpacking and organizing are top priority around here but as we settle into the daily routine I have begun having sudden urges to sew, crochet, bake, and preserve. We just spent some time last weekend planting some seeds for the garden we will soon begin. I know it seems weird to start a garden in September but we have been looking forward to it for so long and living in Southern California allows us to have a late season harvest, hopefully. I've been seeking wisdom everywhere I can, including Pinterest.

The planning and planting created a desire to can and preserve immediately. Of course you can't plant on the weekend and expect to can during the week. So when I saw fresh zucchini at the market for 59 cents per pound I made an impulse buy. After getting home with my 5 pounds of zucchini I quickly realized that I had not thought this all the way through. You see it is 90 degrees here most days and we have no air conditioner, no cooler, not even ceiling fans. So as much as this zucchini spread is begging me to make and eat it I just couldn't commit to having the stove on for hours today. So what to do? 

I shredded up all the zucchini and froze it in 2 cups portions. It is the perfect amount for a loaf of zucchini bread this fall or winter when we need to warm up the house. I might also use some in a pasta dish or these zucchini tots for my growing boy. Of course that spread is still calling me so I'm hoping for cooler weather long before zucchini season is over. 

And in case you are curious, this is what it looks like at my feet when I'm working in the kitchen during the day. My little helpers busy playing together. 

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