Frugal Organic Girl

So for the last few weeks we have been getting tons and tons of  zucchini summer squash and carrots, by the BOAT LOAD. I have not been able to keep up with the supply and now my fridge is over flowing!!!

I have so much on hand I have come to realize I cannot use it all up  before it goes bad. So I went in search of recipes and ways to preserve  this harvest so that I can use it later to make zucchini breads, muffins and casseroles during the winter months.

According to pickyourown.org there are two ways to store and or preserve  zucchini summer squash:

If you want to store/preserve grated zucchini for chocolate zucchini muffins, zucchini carrot cinnamon yogurt muffins, zucchini bread,
zucchini pancakes or anything recipe that you would use grated zucchini here’s how you would preserve it:

1. Bring a large pot of water to a boil with a steamer insert that can sit inside the pot
2. Grate the amount of zucchini you would like to preserve. Just enough to drop into the steamer basket.
3. Once the pot is steaming drop the zucchini into the steam basket for 1-2 minutes, until translucent.
4. Pack the steamed and grated zucchini into containers or zipper plastic bag in the sizes that you might use most in baking ( 1-2 cup per container/bag).
5. Cool by placing them in containers of cold ice water.
6. Once cool, label, date, seal and freeze.

For sliced zucchini/summer squash for casseroles or simple steamed veggies as a side dish:

1. Get a large pot of boiling water ready ( about 2/3 filled). And get a large bowl of ice and water ready to recieve the squash after blanching. To stop the cooking
2. Wash the squash, cut it into 1/4-1/8th inch rounds and drop it into the boiling water. only slice as much zucchini/summer squash that would fit into your bowl. Zucchini/Summer squash oxidizes if its left out too long. Set your timer for 3 minutes.
3. Once three minutes has passed using a slotted spoon grab the zucchini/summer squash and plung it into the ice water bath in the bowl.  Add more ice as needed to keep the squash cool.
4. Repeat steps 2 and 3. Once you have started your next batch of zucchini/summer squash. You can do this up to 5 times for each with the same water. Refill water as needed to keep pot 2/3 full.
5. Once the zucchini in your ice water bath as cooled your squash (about 5 minutes ) drain the squash in a strainer for 2-3 minutes to dry them as much as possible.
6. Once the squash is thoroughly drained pack these babys in  ziploc bags or a vaccum sealer bags. For ziploc bags get as much air out as you can and seal until almost closed then using a straw to suck the remaining air out and then seal closed.

Zucchini Carrot Cinnamon Yogurt Muffins

I was inspired by about.com’s Zucchini Muffins I created my own whole grain, low fat intesly delish muffins perfect for breakfast, lunch or
dinner.

Ingredients:

• 2/3 cup organic coconut oil or grassfed butter or organic applesauce
• 2 large pasture raised/free range organic eggs
• 1/2 cup unsweetened applesauce
• 1/2 cup dark brown sugar, packed
• 3 tbsp  vanilla or plain yogurt
• 1 teaspoon vanilla extract
• 1-1/2 cups whole wheat organic pastry flour or
  KA’s organic white whole wheat flour
• 1/2 cup rolled oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups finely shredded unpeeled zucchini
• 1/2 cup finely shredded carrot
• 1/2 cup toasted, finely chopped walnuts or pecans

Topping:
1/4 teaspoon ground cinnamon
1/2 tbsp organic sugar

Preparation:

1. Grease and flour 12 muffin cups. Heat oven to 375°.

2. In a mixing bowl, beat the oil with eggs, sugar, yogurt, and vanilla extract.

3. Combine the flour, soda, baking powder, salt, nutmeg and  cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded
zucchini,  carrots and nuts.

4. Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.

Makes 12.

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I was amazed last week when I opened up my CSA produce box to pull out three super-sized pieces of ruby red celery on steroids like plant called rhubarb. After some research I realized this Northeastern girl has been seriously deprived as I had NEVER ever had rhubarb in any of its forms. Until this year living in the pacific north west.

So I went in search of recipes and preservation methods as I knew our family of four could in no way consume these three massive stalks of rhubarb equal to about 1.25 lbs in one single sitting. Rhurbarb freezes beautifully, so I diced it up into 1/4″ pieces like the way most of us diced up celery for chicken salads and tossed them into a ziplock freezer bag to preserve it and make rhubarb pies, compote, cakes, muffins and rhurbarb pecan sweet bread anytime I wanted. In my search I found this quick, easy and delicious recipe for rhubarb cinnamon muffins that would work great for my husband to take to work for breakfast or a mid afternoon snack! I modified the recipe I found to fit our healthy whole grain and lower fat, flavorful lifestyle.

Here’s my version of the recipe:

CINNAMON RHUBARB MUFFINS

Preparation time: 20 min Baking time: 25 min

Heat oven to 375°F. Combine brown sugar and butter in large bowl. Beat at medium speed until mixture is creamy. Add yogurt and eggs; continue beating until well mixed.

Stir together flour, baking soda and 1/2 teaspoon cinnamon in medium bowl. Stir flour mixture into yogurt mixture just until moistened. Gently stir in rhubarb. Spoon into greased or paper-lined 12-cup muffin pan.

Stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon in small bowl. Sprinkle about 1/4 teaspoon mixture on top of each muffin. Bake for 25 to 30 minutes or until lightly browned. Let stand 5 minutes; remove from pans.

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