Produce Panic Attack

Last week I had a produce panic attack.

There are loads of goodness coming in from the local farms, and I think half of it ended up in my kitchen. Between my CSA box and my inability to stay away from the Suwanee farmer’s market on Saturday mornings, my fridge and counter tops were bursting with produce. It was time to freak out.

What do I do with all this bounty??

So I got to work. I froze a ton of green beans and some raspberries (I can get a few raspberries down here and they are great, but they are just not the powerhouses like the ones I got back on the farm in Iowa). I felt better after that, but still…all that squash…

Zucchini bread and squash muffins
Zucchini bread and squash muffins

So I got to work making squash muffins courtesy of a recipe from my CSA newsletter. Sounds weird, but they really do taste good. (Especially with butter and a little honey!) I made two dozen of those, put some in the freezer and some in bags to give to friends. Then I made a loaf of zucchini bread from my How to Cook Everything book. I’ll have to tell you how that tastes later because it’s in my freezer right now, which is just about to explode.

Last night I made a tomato and cucumber salad with Vidalia onions, with just a little salt and pepper, fresh parsley and a drizzle

Tomato and cucumber salad
Tomato and cucumber salad

of olive oil. Super yum.

I also found a recipe for squash fritters so I thought I would give that a try for a little appetizer. You grate the squash, strain and squeeze out the moisture, then combine with flour (recipe calls for almond flour but I had none, so I used arrowroot flour…anyone know if that makes a big difference?), seasonings, and egg. They ended up looking grate and tasting good (test subject Bill had four or five of them) but they were a bit soggy. I think I wasn’t aggressive enough in

Squash Fritters
Squash Fritters

squeezing out the liquid. Next time those squash won’t know what hit them. They were fun to make, though, and it was actually my first time using coconut oil. Tasty stuff!

For a main course I made a beef and eggplant stir fry with red bell pepper, green bell pepper, misc hot peppers and those light green not-hot peppers that grow around here that I have no idea what they’re called. For the seasoning, I coated the beef strips in this Chinese 10-spice I got at the farmer’s market, then made a

Scratch and sniff
Scratch and sniff

sauce with a little water and cornstarch to thicken it up. The beef was a sirloin steak from Nature’s Harmony Farm. I used the leftover coconut oil from the fritters to do the frying.

It was SO GOOD. The beef was tender, the veggies were slightly crunchy, the sauce was phenomenal. Truely, I wish this was a scratch and sniff blog with a taster option because I can’t even explain how great this smelled and tasted. And all I really did was throw stuff together. A smart cook uses good ingredients so they don’t have to work as hard πŸ™‚ Test subject Bill went back for seconds.

Wheaties, hit the road.
Wheaties, hit the road.

When I woke up this morning there was still work left to do on the produce barrel. I stirred some of the sweet and hot peppers into my morning eggs, tossed in some chopped tomato and topped it with a dallop of sour cream for a southwestern southeastern egg dish. I cut up a baby cantelopue (those things are so darn cute) and used the raspberries I didn’t freeze to make a dessert for my breakfast. (Who says breakfast can’t have dessert?) Add some toast made from Ezekiel bread from the farmer’s market, a cup of tea and a glass of real milk and that’s what I call the breakfast of champions. Wheaties is for chumps.

My milkshake brings all the boys to the yard.
My milkshake brings all the boys to the yard.

Finally, and this has nothing to do with produce, but after all that effort I needed a sweet treat. A couple eons ago I had this Care Bear cookbook. It was filled with ridiculously sweet treats for kids to make, but the one thing I made over and over again was the Nutty Shake. It has been probably 20 years since I made one. I was due.

I used some of my homemade vanilla ice cream, some organic peanut butter, milk and replaced the white sugar that the original recipe called for with honey and let it rip in the blender. I think I used a tad too much milk because it didn’t come out as thick as I wanted, but it didn’t matter. I sucked it down and was grateful.

I know this all sounds like a ton of work, but I am so relaxed right now. We ate well and there’s more in the freezer for later. There’s just something about real food that makes me smile.

Published by kitchenkungfu

Writer, Toastmaster and tireless champion for the benefits of a ketogenic diet!

8 thoughts on “Produce Panic Attack

  1. What a load of work! You really do rock, which is what I wanted to say about your makin’ bacon post, too. I just came over by way of the WAPF list and I am in awe.

    One tip- if you don’t want to thaw out a whole loaf of zucchini bread (Im guessing your household is a little smaller than mine) you can slice it before you freeze it, then freeze on a paper-lined sheet pan and toss the slices in a bag or box or your freezer-wrap-of-choice. Much nicer for smaller families, singles, etc. I do this sometimes with desserts that I don’t want to polish off while hubby is at work. Cut ’em up and freeze ’em for his lunches.

    You are one cool girl! I look forward to reading future posts.

  2. Ha! I know the feeling. Guess that’s what late summer’s all about.

    Your pictures of the squash muffins have totally convinced me. I’m making some this week.

  3. I should have split up the zucchini bread like you’re saying. Maybe if I wasn’t so panicked…lol! Will definately do that next time! And thanks for your positive comments, Lindsey!

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