Wow!!!! Thank you everyone for being patient and letting me take this last month off from blogging. It was a much needed break and I am happy to report that the Farm, Henry, Taylor and myself are all in good form.
We survived the extreme heat wave, the evening thunder storms, and all of July without any major hick-ups. Success!
Believe it or not, after 8 weeks of frustration we finally got internet yesterday!
I am not going to lie, it feels weird to be “connected” again. It was frustrating not having the internet, but also liberating as well. However, I am extremely happy to be back. Our new home is lovely and we are all settled into life on the farm.
Henry loves his new role as a farm dog. He likes helping out wherever he can!
Some exciting things have happened since I last posted. For example, LOTS of carrots are popping up all over the place.
Harvesting crates of carrots is tough. They weigh a lot. But the slight definition forming in my arms is reason to keep going! That, and this amazing stuffed zucchini recipe that we made the other night. We served it with a side of carrot puree and it was divine!
This is the first of many recipes to come. I know I am late on summer menus, but this recipe is a gem.
4 medium zucchini
1-2 tbs olive oil
1 1/2 cups minced onion
1 tsp salt
1/2 lb mushrooms, minced
6 cloves garlic, minced
1 1/2 cups cooked rice
1 1/2 cups minced almonds, lightly toasted
2 tbs lemon juice
1 tsp pepper,
1 tsp cayenne
1 tsp dried herbs. (basil, dill, parsley, thyme, ect)
1 cup grated gruyere cheese
1 cup carrot puree
1. Cut the zucchini lengthwise down the middle. Use a spoon to scoop out the middle. Leaving a canoe with a slight shell.
2. Heat olive oil i a skillet. Add the onion and salt, and saute over medium heat until onion is soft. 5-8 minutes.
3. Add the mushrooms. Turn up heat and cook for about 6-8 minutes. The liquid will evaporate. Stir in the garlic. and remove from heat
4. Stir in the rice and nuts, along with the lemon juice, and season with the herbs and pepper.
5. Preheat oven to 350. Fill the zucchini shells, top with cheese, and bake for 35 minutes. Serve hot with a side of carrot puree.
1. Steam 2 lbs of carrots until soft
2. Place in a food processor with 2 tbs butter and 1 tbs of cream. A dash of salt and pepper.
3. Pulse until pureed. Keep warm in a 200 degree oven until ready to serve!
Thanks again everyone who has been patient and still follows along! Happy eating!