We had the opportunity to go to a Farmer’s Market for free this morning.
We left home under clouds. It started to rain about a mile from the Tractor Supply parking lot where we were to set up.
We waited an hour and after the rain stopped we set up our canopy alongside some other sellers.
There were a few shoppers but had hoped for more.
When the wind picked up we took down the canopy and sat by our tables hoping the wind wouldn’t tip them over and break my painted tiles.
At least it got us out of the house and we also got treated to lunch by Rebecca and Andy–thanks for the take-down help you too and for the yummy lunch. Glad we were close to your home.
Our cart drives are limited these days down our farm lane. Water continues to block our lane for cart rides–don’t want to risk getting stuck–and corn height blocks much of the landscape view.
Last night we took Sunny for a short drive. Clouds threatened.
but a silver lining prevailed.
Still, we can’t see much of our neighborhood with corn growing so tall.
It’s more like a tunnel out there, but still a good ride just being with Bob, and Sunny, too.
A person is lucky to have friends. I’m one lucky person because I have many good friends. One gave me this recipe a couple of years ago. Her name is Carol P.
I do not care to can. When our children were young and underfoot, I worried they would come into the kitchen when I was canning and get burnt. What usually happened, as I was trying to keep them safe, I burned myself.
Today I finished making Zucchini relish and canned it.
The peppers were chopped and added to the rinsed and drained zucchini and onion mixture–I sure hope I rinsed out the salt well enough. It does take a lot of work to get everything set.
After simmering the concoction for half an hour, I filled my heated jars. Today I tried another friend’s suggestion of using the oven to finish the pickled mixture instead of a water bath–fingers crossed this works.
All finished
Here’s Carol’s recipe:
Zucchini Relish (Makes 8 to 9 pints)
10 C. ground zucchini
4 lg. ground onions
5 T. salt
2 1/2 C vinegar
6 C. sugar
2 tsp. celery seed
1/2 tsp. pepper
1 tsp. dry mustard
1 tsp. turmeric
1 T. cornstarch
1 red pepper, chopped fine
1 green pepper, chopped fine
Combine zucchini, onions, and salt. (Use entire zucchini, skin and all.) Let stand overnight. Drain and rinse well. Add rest of the ingredients. Simmer 30 minutes. Fill hot jars and seal. Process in hot water bath if desired. Excellent on hot dogs, brats, and hamburgers–this recipe was published in the What’s Cooking? cookbook printed in 1984 by the St. John the Baptist School, Seymour, Wisconsin.
We now have enough for an entire year and some to share.
Let me know if you make your own batch. The first time I made this I cut the recipe in half. That worked just as well.
I was given two extra-large zucchini to give to our chickens, but I only gave the chickens the inside seeds and scraps. I took the rest and ground it up today with onion and salt. It will sit overnight and tomorrow I will continue with the recipe when I will drain and rinse and drain this mixture and continue making my relish.
Today was enough work with washing up my food processor after using it to grind up the zucchini and onion.
I don’t can much these days. I only do a few things I like that I can’t get anywhere else. Zucchini relish is one of these things.
Now doesn’t that look tasty?
Of course, there’s cleanup. I have to admit some dishes were from our lunch.
The scrap cleanup will be done by the chickens.
When I blog next, I’ll include the complete recipe. Today is just a tease.
Because we still have water across our farm lane, it’s up to Bob to drive his tractor down to where our critter cam is set up.
There’s no place for me to ride with Bob unless I sit in the bucket.
Here’s one of our wildlife friends coming across the camera’s view.
The only bad part of checking on the camera is that mosquitoes come after Bob. He says if they were large enough to have their photos taken, they would fill the camera up fast.
