Frittatas are a great way to use up ingredients, eggs or vegetables. This time of year those of you with chickens are looking for a way to use up eggs, it’s the season of plenty. I discovered frittatas many years ago, but quickly lost my taste for them. I had found five dozen eggs on sale and bought some, about a week later I found them on sale again and bought some more. Ten dozen eggs for two people, not my greatest moment. The menu was frittata heavy for several weeks and I quickly lost my taste for egg heavy dishes. BTW, did you know you can freeze eggs? Beat an egg, pour it into a lightly greased small container (you can use a ramekin for one egg or a muffin pan for multiples) and pop it into the freezer until hard. Remove the egg from the dish and store in the freezer in a bag or container. When your chickens aren’t laying in December you can use the eggs from the freezer. Sure wish I had known that when I had 10 dozen eggs I was trying to use up.
Firing up the oven is not exactlythe first thing that crosses my mind this time of year, but you can work around the heat. In my case I was up early canning anyway. The kitchen was already hot, so I might as well use the oven. Frittatas reheat so well that it’s easy to make them in advance and then just reheat in the microwave. You miss the pretty pan presentation, and this recipe is very pretty in the pan, but that’s okay with me if I get to avoid heat stroke in the kitchen. They also freeze very nicely. You can have home-made, frozen lunches or dinners that were fast and easy to make. Continue reading →
How do you limit the amount of zucchinis your zucchini plant is producing? Well, you could limit the amount of water it’s getting but that could harm the plant. You could let one of the zucchini mature and grow to mammoth size, but it takes the plant a long time to recover. The tastiest way is to eat the blossoms. I don’t usually have enough blossoms from a plant to eat them all at once. I’ve considered planting an extra zucchini plant just so I could have extra blossoms but that seems like courting disaster. Next thing you know I’m totally overrun with squash! You can sometimes find these lovelies at the farm’s market. They perish quickly so they need to be used within a couple of days. You don’t have to stop at zucchini blossoms though; you can eat any winter or summer squash blossom. Continue reading →
About this time of year, gardeners everywhere are desperatly searching for different ways to dispose of the amassed quantities of zucchini that have suddenly plagued them. This recipe uses 3 cups of shredded zucchini. It also freezes well and it’s quick and easy to prepare. It should make a dent in that pile on your counter. Continue reading →