Fried Zuchinni

Fried Zucchini


If you have never had fried zucchini, with fresh zucchini from the garden or farmers market, you have been missing a wonderful summer eating treat all of your life!  This is our absolute favorite way to enjoy this prolific vegetable.  If you have never tried it, I encourage you to.  If you have already had it, you know what I am talking about.  Wonderful stuff.

I do have a problem that others don’t seem to have-we can never get enough zucchini squash from our garden.  I hesitate to tell this, because I really do not want to find a pile of overgrown zucchinis dumped on my porch by those that are inundated with squash!  This year, my squash was (unwilling) shared with my broody hen, Henrietta and her chicks, who spent many weeks free roaming the yard and garden.  They loved the tender, young zucchinis as much as us.  And as always, toward the end of the summer, mildew takes over the plants.  This year I tried to remedy this situation by a later planting of zucchini.  Hopefully, this planting will soon be ready to pick.

Fried zucchini is very easy to make-just make sure that you pick the zucchini while they are small and tender.  They grow quickly and soon become overgrown.  Large, overgrown zucchini are good for grating and used in baking bread, cookies or cake.

Here is how I do it.

Wash and slice zucchini no more than 1/2 in thick.

Dredge slices in a mix of flour and panko bread crumbs,

salt and pepper.

Fry the slices in a large frying pan-

I like to use butter for the frying, but vegetable oil can be used.

Fry till lightly browned on one side,

turn and cook other side.

They are done when nicely browned and soft.

Remove to serving platter and sprinkle with grated parmesan cheese.

There are never any left-overs!


What is your favorite was to eat zucchini?


Matthew 5:5

Blessed are the meek;

for they shall inherit the earth.


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Garden Jewels

Green Beans


A nice harvest of green and yellow beans…


They make beautiful jewels in jars.


Psalm 3:8

“Salvation belongeth unto the LORD:

thy blessing is upon thy people.




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Blueberry Time and Blueberry Muffin Recipe

Yes, It Is Blueberry Time!

A beautiful sight!


These are not my blueberry bushes.

I want some…but daughter says why?  She has so many, just come pick hers.

Her bushes are loaded!


So, while it was still cool in the morning, off we went to pick berries.

Meadow could get lost in the patch!







A lovely sight!

Home to put in the freezer for lots of delicious memories of summer

on a cold winters day.



Blueberry Muffins

2 cups flour

3/4 cup sugar

1/2 tsp. salt

2 tsp. baking powder

1/2 cup milk

1 egg

1/4 cup butter

1 pint blueberries, fresh or frozen

  1. In a medium bowl, sift together the flour, salt and baking powder. Set aside.
  2. In another bowl, cream together the sugar and butter.
  3. Beat in the egg.
  4. Gently blend in the milk and blueberries.
  5. Add the flour mixture and stir just till blended.
  6. Grease muffin cups or insert paper cup liners.  Fill each 7/8 full.
  7. Sprinkle with crumb topping.
  8. Bake at 375 degrees for 25-30 minutes.

Makes 1 dozen.

Crumb Topping

1/3 cup flour

1/2 cup sugar

1/2 tsp. cinnamon

1/4 cup softened butter

Mix the above ingredients together with a pastry blender until crumbly.


What is your favorite way to eat blueberries?


Psalm 68:19

“Blessed be the Lord,

 who daily loadeth us with benefits.”


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Garlic Scapes

Uses for Garlic Scapes

My garlic bed in early spring.


For more about growing garlic, see here.

If you grow garlic, you will have noticed that the garlic plants do an unusual thing in early summer.

The garlic plant will send up a tall, hard stalk that will begin to curl at the top.

This is called a ‘garlic scape’ and it signals that the garlic is bulbing below ground.

At the end of the curling scape, a flower head will grow-

the garlic is bulbing up at the same time it is getting ready to flower.

It is best to cut these flower stalks off so the garlic can send more energy into the below ground bulb.

(Only hard neck garlic do this, soft neck garlic do not, and they can be used to braid.)

If you do not grow garlic, you may be able to find scapes at the farmers market.

(Or find a friend like me who grows way too much garlic and is looking for some one to give garlic to!)

What to do with those garlic scapes?

2-garlic scapes

There are many uses for these scapes-

They have a mild and sweet flavor, like chives or scallions with a garlicky flavor.

They can be used raw-

They are crunchy, like green beans or asparagus.

They can be cleaned, and stored in a plastic bag

in the refrigerator-they will last for weeks.

 They can be chopped and used in salads, or

added to dips and vinaigrette.

Or mix chopped scapes with softened butter to make a garlicky spread

for bread or vegetables.

The scapes can be used in your cooking for a special treat.

Add them to frittatas, scrambled eggs, stir frys, or fried rice.

They can be sautéed and put on pizza,

or drizzled with olive oil and grilled for a side dish.

They can also be pickled.

If the seed head begins to flower,

the flower bulbils can be rubbed between your fingers and sprinkled over

pizza, salad or eggs for a nutty garlicky texture.

My garlic bed today-

about ready to be dug.


One common way of preparing garlic scapes is garlic scape pesto-

here is the recipe.

Garlic Scape Pesto

1 cup garlic scapes, chopped

(or equal amounts of scapes and basil can be used.)

1/4 cup parmesan cheese

1/2 cup olive oil

few squeezes lemon juice

Pepper to taste

Pulse the scapes in a food processor first and then add the cheese

Add the olive oil in a steady stream while the processor is running.

Stir in lemon juice and pepper, if desired.

This will keep in the refrigerator for 2 weeks or can be frozen.

Try mixing the pesto with mayonnaise to spread on bread or crackers,

or use on pasta.

Have you ever used garlic scapes?


Psalm 37:3

“Trust in the Lord, and do good;

so shalt thou dwell in the land,

and verily thou shalt be fed.”





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Egg Salad

Egg Salad


Do you have lots of eggs right now?

If you have chickens, you should be inundated with eggs about now.  One of the names of  the April’s Full Moon is the ‘Egg Moon’ because this is the time of year that chickens are in full laying mode.  Chickens lay eggs according to the number of day light hours-during the winter when the day light is shortened, they lay less, and as the day light lengthens, the laying picks up.  During these longer days of spring, and after the winters rest,* the laying is steadily picking up.

My hens, as old as they are, are laying very well.

(*some people provide artificial light in the hen house to keep the hens laying as much as they can all winter, but I prefer to let the hens take a rest over winter and do not provide winter light.  Old ladies need a rest!)

So what to do with all those eggs?  One of the ways to use them up is egg salad.

Egg salad sandwiches just say ‘Spring’ to me!

I have no idea where I picked up this little egg stomper, but he sits (cheerfully?) on the window sill above the sink all year.


His little feet do a great job of smashing up hard boiled eggs.

He also makes quick work of making ‘picnic’ eggs (which is what we call ‘deviled’ eggs), another good use for lots of eggs.


The other ingredients that I use in my egg salad-


This size dice is probably a little too large-chop to the size of dice you prefer.


Mix all of the ingredients together…..


…and enjoy a delicious egg salad sandwich.


Egg Salad

10-12 eggs, hard boiled

1 stalk celery, chopped fine

(I also chopped and added some of the celery leaf)

1/4 red onion, chopped fine

1/2 cup mayonnaise

(My favorite is Hellmans!)

Salt and pepper to taste

Optional is:

1 Tbsp. pickle relish

2 Tbsp. prepared mustard

( I did not use either as I prefer mine plain.)

Peel and chop the eggs.

Mix together with the remaining ingredients.

Store unused portion in refrigerator.

This will make approximately 5-6 sandwiches.

What are some of the ways that you use the abundance of spring eggs?


Isaiah 45:2

“I will go before thee,

and make the crooked places straight.”


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Who am I ???

Child of God, pastors wife, mother of five, grandmother of ten (and counting), gardener, quilter, homemaker, reader, homebody and dreamer…

September 2017
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