|Sneak peak of my visit to |
3 Ponds Farm
Recipes to take home and try...
Shaker Pickles--As promised, here is the recipe that my neighbor gave me to try with my excess cucumbers, and apparently if you don't like bread & butter or sweet pickles, you will still like these.
6 medium onions sliced thine, 6 cucumbers, 1/2 cup salt, 3 1/2 cups sugar, 3 cups white vinegar, 1 tsp each celery seed, mustard seed, turmeric, alum powder. Put onions and cucumbers in a gallon wide-mouthed jar. Mix the remaining ingredients together until sugar dissolves and pour over cucumbers and onions. Put in refrigerator and shake everyday for six days, ready on day 7. (By the way, I've been devouring my jar of garlic dill pickles (last weeks' recipe), they are crunchy and flavorful!!)
Ingredients you'll need from the market--cucumbers and onions
Whole Wheat Banana Zucchini Bread--I am making a couple loaves of this to freeze and bring on vacation with my family, a great way to use up some excess zucchini! (Did you know you can grate zucchini in large amounts and freeze them to use in the future for breads, muffins, soups, stews, meat loafs, etc. Don't let those zucchinis go to waste!)
Ingredients you'll need from the market--zucchini & eggs
Stuffed Cherry Tomatoes--I've been picking cherry tomatoes from my garden by the basket full, so here are some neat ways to use cherry tomatoes as appetizers with many different filling options.
Ingredients you'll need from the market--cherry tomatoes and a variety of herbs and garlic (depending on which fillings you choose)