Search Results for: zucchini

Welcome New Sisters! (click for current roster)

Merit Badge Awardees (click for latest awards)

My featured Merit Badge Awardee of the Week is … Emily Race!!!

Emily Race (Simply Satisfied, #3591) has received a certificate of achievement in Garden Gate for earning a Beginner Level Putting Away for Winter Merit Badge!

“We try not to freeze veggies and fruit, since most of our meat comes during the fall during hunting season. We did freeze zucchini (shredded), carrots, and squash this winter. We also froze some blanched green beans when the season was late and I didn’t have enough to bother with a batch for canning. We also froze strawberries, raspberries, blackberries, and currants this winter. I shared my ideas on the chat forum and gave a fellow farmgirl a new way to store zucchini.

The carrots, squash, and zucchini taste great after freezing. The beans seem similar to canning, but take longer to cook when we are ready to eat them. The berries all tasted great this spring. I just made the raspberries into jam with huckleberries to get them out of the freezer to make room for new produce and meat this year.”

Welcome New Sisters! (click for current roster)

Merit Badge Awardees (click for latest awards)

My featured Merit Badge Awardee of the Week is … Rebecca Riccio!!!

Rebecca Riccio (#4932) has received a certificate of achievement in Garden Gate for earning a Beginner Level Bee Good to your Mother Earth Merit Badge!

“I asked my next door neighbor if I could use his backyard for a garden and he said yes. I planted corn, green beans (bush & pole), peas, zucchini, beets, radishes, tomatoes, cucumbers, cabbage, lettuce, sweet peppers, and a watermelon and cantaloupe. We used organic pest control that I found a recipe online. I read the book “Montrose: Life in a Garden” and found the information helpful and interesting.

Well it was our first garden here in Florida. We did have a small harvest of some of the things that we planted and for the others none at all. It was an eye opening experience. We learned what worked and what didn’t and will address these items for our next planting season. I still have one tomato plant producing and a broccoli plant going to seed. Right now we are preparing the garden area for the next planting season.”

The adorable, always humorous MBA Jane is my way of honoring our Sisterhood Merit Badge program, now with 5,730 dues-paying members who have earned an amazing number of merit badges so far—8,037 total! Take it away, MBA Jane!!! MJ

For this week’s Outpost/”Out There Women” Intermediate Level Merit Badge, I decided to take advantage of some unseasonably warm, late-winter weather and get prepared for glamping season. That’s right: Practice makes perfect, my farm chickadees, and camping (or glamping) is no exception. I was going to be fully ready and organized when spring came, and for me, that readiness starts with food.

Let’s be honest, most things start with food for me.

And end with it, too.

And it’s definitely present and accounted for in the middle, as well.

With my backyard all lovely and fully prepared for outdoor parties, garden soirees, or just a little alone time with Yours Truly and a glass of vino and a good book, I was all set up for some campfire meal practice. To earn my Intermediate Level Badge, I was going to make up some yummy pemmican, and then cook a full day’s meal (appetizer, dinner, and dessert) over an open flame.

Some would say I’ve been known to cook over an open flame in my own kitchen, but I don’t find that very funny. That was just one time. And I put the flames out quite quickly, thank you very much.

Anyway, the pemmican (an old-fashioned ancestor of the good old granola bar) was easy peasy to make up, and I have to say, having a great snack in my back pocket, so to speak, was good for my peace of mind in case my camp meal didn’t turn out spectacularly well. I nibbled on some as I planned out my culinary strategy:

Appetizer: stuffed mushrooms

Dinner: stir-fry

Dessert (or as I lovingly refer to it, The Main Course): brownies baked in oranges

At the end of my dinner, I was so full, I nearly had to be rolled back into my house … I probably should limit my camping this summer to weekends only, or perhaps concentrate on super-healthy recipes. Or perhaps not devour four brownie oranges.

Pemmican:

1/2 cup each: golden raisins, pitted dates, figs, almonds, cashews, walnuts, pecans, wheat germ, wheat bran, whole-wheat flour, powdered milk, and honey. Add just enough water to moisten and pour into a buttered pan. Bake for 30 minutes at 375°F. When cool, slice into bars and wrap (reserving one for each pocket).

Stuffed Campfire Mushrooms:

Pop off tops of large, cleaned, white mushrooms. Stuff with browned pancetta (or bacon), bread crumbs, fresh herbs (roughly chopped), minced garlic, and salt and pepper to taste. If you want to go the vegetarian route with your ‘shrooms, omit meat and add butter to moisten you bread crumbs instead. Cook in skillet or wrap tightly in aluminum foil and put directly on the fire.

Stir-fry:

Meat of choice (I used thinly sliced beef) combined with veggies of choice (I used peppers, broccoli, onions, and yellow zucchini) combined at home in a ziplock bag with soy sauce, garlic, brown sugar, pepper, and a can of pineapple with juice. Drain liquid (can be heated up separately and used for extra sauce). Stir-fry in skillet over flames. Eat with rice noodles (excellent camping food, as you only need to pour boiling water from your kettle over top to moisten).

Dessert:

Homemade cake or brownie mix of your choice (or purchase an organic one). Follow directions for mix and pour into a hollowed-out orange. Wrap tightly in aluminum foil and allow to cook in coals for 5–10 minutes.

YUM!

The adorable, always humorous MBA Jane is my way of honoring our Sisterhood Merit Badge program, now with 5,518 dues-paying members who have earned an amazing number of merit badges so far—7,653 total! Take it away, MBA Jane!!! MJ

For this week’s Farm Kitchen/Pay it Forward Merit Badge, Level Two, I was excited to keep on keeping on with my own personal vendetta against hunger! Maybe I can’t change the world, but I can sure change a day in someone’s life, so that was my plan. Baby steps, girls, baby steps.

I got my bossy pants on (pinstriped, wide legged, look aMAYzing with heels) and set out. My plan for helping my corner of the planet and for earning my Intermediate Level Badge was simple: Collect as many canned goods as my little arms, boxes, reusable shopping totes, and car could carry, and donate to the same dear food bank I donated my handful of change to the other day (when I was earning Level One). Now the goal was to collect at least 50 items, but I just knew I could blow that number out of the water. I mean, let’s get real here, ladies, I could probably find almost that much in my own pantry (well, there was a sale on pineapple a couple months back … sometimes I get concerned that I won’t have the ingredients to make an emergency homemade, midnight Hawaiian flatbread pizza, you know? No? You don’t have homemade, midnight Hawaiian flatbread pizza emergencies? Huh. Curiouser and curiouser).

So, I parted ways with 12 cans of diced pineapple (reserving a couple for said emergencies) and went on a little manhunt.  A canhunt, actually.

HAHA! Get it? CANhunt? I know, I know! Wipe the tears of mirth away, my friends, and keep reading.

Naturally, I tried to let a few pals know I was coming (so as not to become a Canned Foods Mafia or something) and I was pleasantly surprised to see them getting into the swing of things, too. We were really in the spirit.

The farmgirl spirit.

In fact, they wanted to come with me in my collection rounds, but my seats were full of a case of water chestnuts, a flat of French sliced green beans, lots of soup, some unopened jars of spices, tons of bags of pasta, a box of Turkey jerky, a dozen home-canned jars of peaches, and the bumper crop of my neighbor’s zucchini.

Yeah, I’d say 50 items was going to be a piece of cake.

Everyone I met was happy to give something, even if it was just a tin of tuna or a carton of powdered milk. At Midge’s house, she was in the shower, and since the kids know me, they let me in and were only too happy to donate all the vegetables they could find! Sweet kids. Very generous, I thought.

I rounded out my afternoon of nonperishable food hoarding and drove the booty to the food bank. Together with the volunteers, we unloaded my car (which was sagging under all that weight!) and made the cook very, very happy.

Turns out HE has homemade, midnight, Hawaiian flatbread pizza emergencies all the time.

I knew I wasn’t the only one.