Zucchini Chips

The answer to what to do with a foot long zucchini (note that if it’s even larger, you’ll just want to grate it and bake bread.).

I slice the zucchini into thin rounds, about 1/8th of an inch, some may be a bit thinner than that. Place them in a bowl and toss well with 1 teaspoon of Extra Virgin Olive Oil per 12 inch zucchini. Then after placing them on the dehydrator trays sprinkle lightly with sea salt and dry for 10 to 12 hours. Watch them, if I want to go to bed and things are looking close I just turn off the dehydrator. When they are crispy they’re done. Let cool COMPLETELY before storing in an airtight container.

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Harvest Time

Now, what do we do with it all?

Notice the lone strawberry (hiding out in the raspberry bowl)? I found that growing in the lawn/random plants near the apple tree. There were actually two, but pill bugs were busy eating the other one, so I left them to it.
That inspired me to check the strawberry area, but it appears that deer have been bedding down there overnight and no strawberries were found.

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Weekly Salad Prep.

I think I’ve mentioned my storage method for lettuce before, but I thought I’d clarify using my newly acquired salad greens as an example.
Rather than simply rinsing I prefer to soak the greens in cool water with some Grapefruit seed extract added to it. I use about 9 drops in a salad spinner full of water, it’s not critical. This crisps them up and cleans them quite effectively. Then I lift our the basket, dump the water, and spin the greens dry. After that I finish with the usual storage method, placing them in a bag with the air removed and a paper towel to absorb any excess moisture.

I try to store them paper towel side down, so that any excess moisture drains down onto it. If I get this done right away not only do the greens last longer, but when I’m ready to use them, the only preparation required is to tear or slice them into the desired pieces.

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A Quick Snack

Fresh raspberries full of mini chocolate chips, yumm.

Try it, you’ll like it.

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Cinnamon Rolls

O.k. You’ll need 2/3 of the Basic Bread Dough Recipe, the variation involving more honey (I bake the other third into a loaf).

Then, mix up the filling:

3/4 cup chopped walnuts
6 Tablespoons raisins
2 Tablespoons sucanat
3/4 cup liquid honey
up to 6 Tablespoons water, as needed
2 Tablespoons flour
2 to 3 teaspoons powdered cinnamon

Stir together in a small bowl, add water if needed to make the filling more spreadable.

Then, divide the dough in two and roll into rectangles, approximately 18 X 11 inches, the dough will be about 1/4 inch thick.
Spread 1/2 of the filling over each rectangle, leaving the border uncovered. Roll up, from the long side, and pinch closed to seal.
Slice into rolls with a sharp knife (or use dental floss if you want), I cut mine 1 1/2 to 2 inches thick. Place in a greased rectangular (13 X 9 inch) glass pan. Let raise 30 to 45 minutes and bake at 350 degrees Fahrenheit for 35 minutes.

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