June 1, 2010:
Look at Mother Nature's colors!!
What I wouldn't give for some fresh kohlrabi right now. Next to beets, it was hands down, my favorite ferment yet.
The heads of lettuce were HUGE!
Here we are, 2 months later, up to our ears in cucumbers, zucchini and tomatoes! So far, I've made 12 gallons of pickles & have 3 more gallons fermenting as I type. I'm still waiting for a good crop of beets. We've only gotten beets on two occasions this season because the deer got a little hungry. We've been assured that we'll get plenty of beets one of these days soon. Gingered beets is my absolute favorite ferment (& Samual's too!) I was only able to make 3 quarts and those have long since been eaten. On Wednesday, I made 2 more quarts and they won't last long. I also made 2 quarts of gingered carrots and 3 more quarts of sauerkraut. The kimchi was a huge hit among the grown ups! I admit the turnips weren't my favorite, but I have yet to find a way that I really enjoy turnips. We've been having a lot of zucchini pizza lately which is SO ridiculously easy.
Saute 2 pounds of ground beef and drain fat.
Slice zucchini into discs about 1/4-1/2" thick (I try to use the humongous zucchini for this.)
Lay in one layer on bottom of a large Pyrex baking dish.
Sprinkle some ground beef over top.
Pour some marinara sauce over top.
Spread a layer of cheese over top (I just slice raw cheddar, but you can use mozzarella if you prefer.)
Repeat one more layer of each, ending with a layer of cheese.
Bake in oven at 350 until zucchini is softened & cheese is bubbly.
Oh how I LOVE CSA season!
