Saving by Gardening

Thank you for all who encourage me in my writing of this blog.  I have enjoyed sharing ideas on ways to live a thrifty lifestyle.  Not all deal with saving money, as some may save you time which can equally be important.

To those who have left private messages on Facebook, I would appreciate you leaving your input here in the comment area so that others can also see it.  That is another part of my intention of this blog, for my followers to share ideas with each other.  The topic of this blog will allow you to do just that – share a recipe.  Read on …

It is a wonderful time of the year, as the abundance of summer produce is available, possibly from your own garden or at local produce stands and farmers markets.  My garden is starting to produce wonderfully fresh items including different varieties of lettuce, tomatoes, green beans, zucchini, and fresh herbs.  We like to eat healthy, and knowing that we can grow our own vegetables and herbs makes it easier.

If you haven’t started a garden, plan one for next year if space allows.  Otherwise, stop by farm markets or produce stands.  Not only will you be supporting a local home business, but you will be purchasing foods grown near where you live that are fresh.

Many people blanch and freeze corn on the cob or can produce like green beans.  Personally, I have never tried either of these methods, but have frozen other produce both in raw and in a processed form.

Before doing so, follow safety tips to make sure the food will be safe to eat.  Libraries are a great place to be educated and locate recipes.  There are also many good web sites with proper safety preparation information and recipes.  Personally, I like http://extension.psu.edu/food-safety/food-preservation.

A few summers ago, the overabundance of tomatoes and jalapeno peppers gave me the idea to make my own salsa, which freezes well.  After defrosting it, all I have to do is drain off some of the liquid and it tastes great.

Never having grown zucchini, a few years ago I had no idea that 4 plants would produce more than we could eat.  I gave many of them away and sought out recipes using it.  Did you know it could be used in baking with chocolate – YUM!

Now it’s your turn to share.  Please post one of your favorite recipes using locally grown summer produce.  I’ll start with one I discovered last year using zucchini and I added carrots to,  If shredded enough you might be able to get your children to eat their vegetables without knowing it!

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Carrot and Zucchini Meatloaf

Meatloaf

2 eggs, slightly beaten

1 cup either chopped or shredded carrot

2 cups shredded zucchini (1 large or 2 small)

1/3 cup plain bread crumbs

1/3 cup chopped onion

1 teaspoon salt

1/2 teaspoon dried oregano leaves

1/4 teaspoon pepper

1 1/2 lb lean ground beef

Topping
    1 tablespoon packed brown sugar

2 tablespoons ketchup

1/2 teaspoon yellow mustard

·         Heat oven to 350°F. In large bowl, mix all meat loaf ingredients until well blended.

·         Press mixture into an ungreased 9 1/2-inch deep-dish glass pie plate. Bake 35 minutes.

·         Meanwhile, in small bowl, mix all topping ingredients.

·         Remove meat loaf from oven; pour off drippings. Spread topping over loaf. Return to oven; bake 10 to 15 minutes longer or until thoroughly cooked in center and meat thermometer reads 160°F. Let stand 5 minutes before serving.