• Fresh Vegetable & Pasta Soup

    Recently I put together a soup with some items I had already in the refrigerator.  We were going out of town and I needed to use up some of the fresh vegetables already in the fridge.  This was super easy and everyone enjoyed it.

    Fresh Vegetable & Pasta Soup

    • 1 carton Tomato Juice
    • 1 small Zucchini
    • 1 small Summer Squash
    • 2 medium Carrots
    • 1 cup sliced Mushrooms
    • 2 cups Elbow Noodles

    Add all the items to the crockpot.  Stir until it is mixed together and put the crockpot on low for 6 hours.

  • Fresh & Healthy: Our Garden – Beans, Tomatoes, Peas, Zucchini, and Squash!

     

    Vegetables in our new beach bucket ready to be delivered to friends in Charleston!

    Items that were picked this week:

    • Purple Beans
    • Green Beans
    • Snow Peas
    • Red Cherry Tomatoes
    • Orange Cherry Tomatoes
    • Zucchini
    • Summer Squash

    We took some vegetables with us to Charleston last week to share with friends.  It was fun being able to bring fresh vegetables with us now that our garden is starting to take off and produce more.  What are you eating out of your garden this week?

  • Family Recipe: Zucchini Bread

    Zucchini BreadI received this Zucchini Bread recipe from my Aunt Mary Ann.  We love having fresh garden veggies throughout the summer months.  Once fall hits we start looking for ways to continue cooking with those delicious vegetables that we are storing in our freezer.  It is a perfect fall recipe that has been a family favorite for many years.  Your kitchen will smell amazing and it is a joy to share the bread with friends and neighbors.

    Zucchini Bread

    3 Eggs

    1 cup Oil

    2 cups Sugar

    Beat together.  Then add:

    1 teaspoon Vanilla

    2 cups grated Zucchini (if using frozen zucchini drain the excess liquid)

    In separate bowl Mix together:

    3 cups Flour

    1/2 teaspoon baking powder

    1 teaspoon salt

    1 teaspoon baking soda

    1 teaspoon cinnamon

    Add flour mixture to the liquid mixture. Optional: blend in 1 cup chopped nuts.  Pour into a greased bundt cake pan.  Bake at 325 degrees for 1 hour. Remove from oven, cool and sprinkle with powdered sugar.

    The Zucchini Bread recipe brings back the flavors and smells of a fresh garden.  Great bread to bring to a fall gathering.