I haven’t done much actual gardening lately. I haven’t weeded or watered or tied up unruly tomato branches or picked beans. I do go in the garden every day. What I do is walk around and look at things and pick the ripe tomatoes and cucumbers and tuck them in the bottom of my shirt because I forgot to bring a basket. The lack of actual “work” in the garden is largely due to being barefoot.
Well not totally barefoot. I have polish on my toes. Ombre sparkles on white.
The grass is crispy and dry and shoes aren’t really necessary like they are in the spring when the ground is wetter and gooey-er. A shovel is pretty much the only tool I ever use in the garden and shoes are required to use a shovel. I step on the top flat part of the shovel to push it into the ground and then I turn over the dirt. This same action accomplishes many tasks: aerates the soil, loosens weeds, edges the borders, digs new plots. And I haven’t been doing any of those things. Which is perfectly fine. Fall clean-up: cutting back dried branches, pulling spent vines, turning over the soil, planting garlic, moving some plants around, digging expansions (still a maybe on that one!) will come. For now it is hot and dry and it is nice to just enjoy the garden via lazy barefoot strolls.
I cooked a few garden treats today and I had big lofty goals to write the recipes in a humorous fashion. Recipes can just be so boring. And bossy. (Read my disclaimer on food blogging, or fogging as I like to call it)
Usually if I want to make something I google it, look at a few recipes to get ideas on proportions and then just make my own version. So I did that today and in the name of spy garden website actually wrote down the measurements (for once!) for these zucchini brownies:
1 ½ C grated zucchini: When I got all this zucchini I grated a bunch of it and froze it in ziplock baggies in one and a half cup portions. After defrosting and squeezing out a bit of the liquid in the measuring cup it was really just shy of 1 cup.
1 egg, 3/4 C brown sugar, 1/4 C white sugar, splash of coffee, 1/2 C cocoa powder, a teaspoon of dark chocolate cocoa powder, 2 teaspoons vanilla extract, 1/2 teaspoon salt and 1/2 C olive oil (I didn’t have any vegetable oil so I just used olive). I mixed all these ingredients with an immersion blender (in an attempt to get the zucchini into even finer pieces). The last time I made zucchini brownies it made the spy quite angry. After happily scarfing down several of the brownies I mentioned about the inclusion of zucchini and he was basically like “HOW COULD YOU?” As if I had committed some cardinal brownie sin. Coming from the boy who tries all of the produce straight from the garden, eats salad without dressing, etc.
Ok so then once you blend that up (if you have a picky eater and/or own a Vitamix you could puree it completely and the zucchini would be 100% hidden) then add:
1 cup all purpose flour (I would’ve tried sorghum flour or some other type of whole grain but only had the AP on hand), 1 tsp baking powder, 2 tbsp chia seeds and 3 tbsp whole ground flaxseeds. Mix that in with a spoon/spatula then mix in a handful of semi-sweet chocolate chips. Bake at 350 F in a 9 x 13 about 40 minutes.
My only critique would be maybe a ganache glaze/icing on the top because you can never have too much chocolate in a brownie! But for a (somewhat) healthy brownie, these are pretty good!
Here is a completely unrelated picture of this month’s Missouri Conservationist magazine cover (just because I really like it):
I have some orange tomato sauce I also made today (with some of these tomatoes) and I could write about how I made it and but it is just too boring to bear so instead here’s a funny recipe (I didn’t write):
1 or 2 quarts Whiskey, 1 cup butter, 1 cup sugar, 1 tsp. salt, 4 large eggs, 1 cup dried fruit, 1 tsp. baking powder, 1 tsp. baking soda, 1 cup brown sugar, 1 cup of nuts, 1 oz of lemon juice
Before you start, sample the whiskey to check for quality. Good, isn’t it? Now go ahead. Select a large mising bowl, measuring cup, etc. Check the whiskey again as it must be just right. To be sure whiskey is of the highest quality, pour one level cup into a glass and drink it as fast as you can. Repeat.
With an electric mixer, beat 1 cup of butter in a large fluffy bowl. Add 1 tsp. of thugar and beat again. Meanwhile, make sure that the siskey is of the finest quality. Cry another cup.
Open the second quart is necessary. Add the 2 arge eggs, 2 cups dried fruit and beat till high. If druit gest stuck in the beaters, juse pry it loose with a drewscriver. Sample the whiskey again, checking for toxscisticity.
Next sift 3 cups of the salt or anything: it really doesn’t matter. Sample the whiskey. Sift 1/2 pint lemon juice.
Fold in chopped butter and strained nuts. Add one babblespoon of the brown thugar, or whatever color you can find and wix mel.
Grease oven and turn cake to 350 degrees. Now pour the whole mess into the coven and bake. Check whiskey again, and go to bed. (source)