Zoo Again

We went to the zoo last week hoping to pet the new pot bellied pigs in the petting zoo, but although the day before our zoo trip was in the 70s, the day of our zoo trip the temperatures were in the 40s. We found the pigs, but they were all cuddled together trying to keep warm, so Reuben and Vonn brushed the goats instead, and then we went and played in the kids's area. On our way out, we also visited the hippos, which were in good form.

 

 

 

 

 

Deck Planter Boxes

 

 

 

 

Quaker View of Christ

"...although Jesus was completely human in that "he was tempted like as we are," he was also divine in that he possessed the Light without measure. And "since the Light Within is God revealing Himself to man, Jesus of Nazareth was God revealing Himself in history.""

Howard Brinton

quoted in A Living Faith by Wilmer Cooper

Things to do with Summer Squash

In June, our CSA consistently provided us with more summer squash than we knew how to handle! Hating to see (expensive) organic vegetables go to waste, I made it my mission to figure out what to do with so much summer squash. Here's what I found:

1. Oven Roasted Yellow Squash - This recipe is so ridiculously easy and delicious that I made it at least once a week during peek summer squash season. (http://blog.fatfreevegan.com/2009/08/ridiculously-easy-roasted-yellow-squash.html)
2. Summer Veggie Lasagne - This recipe was sent by Joshua, the CSA contact. It was really yummy as a dish in itself and as a taco filling/nacho topping (see below).
3. Disappearing Zucchini Orzo - This recipe is supposed to be made with zucchini, but if you just cook the squash a in the pan a little longer before adding it to the orzo, it works just fine. (http://www.animalvegetablemiracle.com/Zucchini%20Orzo.pdf)

OVEN ROASTED YELLOW SQUASH
about 2 small to medium yellow summer squash per person
1/2 small onion per person
freshly ground black pepper
salt

Preheat oven to 425F.

Lightly spray a baking sheet with canola or olive oil. Trim the ends of the squash, cut off the slender necks, and slice the necks in half, lengthwise. Then slice each squash into lengthwise slices, about 1/4 to 1/2-inch thick. Lay the slices on the cooking sheet in a single layer.

Trim the ends of the onion and peel it. Cut it in half down through the top and place each half cut-side down on a cutting board. Slice into thin wedges. Separate the layers of the onions and sprinkle them over the squash.

Bake for about 15 minutes, until bottoms of squash begin to brown. Sprinkle with pepper and salt, turn each slice over, and bake until bottoms of squash are browned, about 15 minutes more. Serve immediately, hot out of oven.

SUMMER VEGGIE LASAGNA
Squash layer:
1/2 Tablespoon vegetable oil
1 medium onion (chopped)
2 cloves garlic (squished through a garlic press)
4 small summer squash (grated in a Cusinart)
1/2 tsp garlic salt (to taste)

Tomato layer:
6 roma tomatoes (chopped into 8ths)
12 fresh basil leaves (chopped)

Cheese layer:
8 oz grated mozarrella cheese

Directions:
In a sauce pan: Heat oil, then add onion and fresh garlic to pan and saute on a medium heat until begins to get golden caramelized, then add grated summer squash, season to taste with garlic salt, mix, and let simmer uncovered for a couple more minutes.
Meanwhile in a 2 quart Pyrex lasagna dish: Scatter half of the chopped tomatoes on the bottom of the dish, then sprinkle half of the chopped basil on top, then layer half of the grated mozarella cheese, next add all of the cooked squash mixture on top, then layer the second half of the mozarella cheese, then add the second half of the tomatoes and second half of the fresh basil on top, then season the tomatoes with a little garlic salt, and finally top the casserole with some grated parmesian cheese. Cook 30 mins uncovered in an oven at 350F. It is ready when the aroma has filled the kitchen and the top of the casserole is just beginning to get golden brown.

DISAPPEARING ZUCCHINI ORZO

¾ lb pkg orzo pasta (multicolored is fun)

Bring 6 cups water or chicken stock to a boil and add pasta. Cook 8 to 12 minutes

1 chopped onion, garlic to taste

3 large zucchini

olive oil for sauté

Use a cheese grater or mandoline to shred zucchini, sauté briefly with chopped onion and garlic until lightly golden.

thyme

oregano

¼ cup grated parmesan or any hard yellow cheese

Add spices to zucchini mixture, stir thoroughly, and then remove mixture from heat.

Combine with cheese and cooked orzo, salt to taste, serve cool or at room temperature.