Sally's GF3 thread

[drstratton]

I'm thinking ahead to next summer's garden. It's something I can do while I wait for hubby to get up and make Sunday breakfast. (He makes bacon and eggs for us on the weekends. During the week, we each do our own.)

So... I'm going to plant a row of beans near my rhubarb. And in the raised bed next to the Egyptian Walking Onions, I'm going to plant tomatoes. Beans and greens have NOT done well next to the EWOs. Even though they're in separate beds, the beans look puny and stressed compared to the row that I planted near the potatoes.

Now I have to write this down where I'll remember where I wrote it down.

This is me...lol

 

[Sally PB]

6 more quarts of tomatoes...

I think one more batch of 7 will be enough. Then on to more salsa for hubby and some wimpy stuff for me.

The nice thing about salsa... No peeling! That makes a HUGE difference in the amount of work.

 

[Sally PB]

I made GF zucchini bread yesterday. It's... ok. I'm converting my baking recipes from sugar to honey. Honey is sweeter, so you can use less, but it also changes the amount of liquid needed in the recipe.

I need to tweak it a bit more. It's made with almond flour, which has a "gritty" texture to it. A soft grittiness, but the texture is still there. I might try subbing in some oat flour. The taste of almond flour goes really well with honey, so maybe 1/3 oat...?

I used some (3 tablespoons) of the zucchini flour I made with last year's monster zukes. It's the first time I've used any of it. Yes, it was clumped up in the jar, but not a solid mass. I'll use more of it too in my next loaf.

I grated up a bunch of zucchini a few weeks ago when they went crazy, ie, before squash vine borers killed the plants. 3 cups in each bag, frozen just as it was, fresh. When I thawed it, it mashed down to 1 1/2 cups when I drained out as much liquid as possible, like it says to do in the recipe. 1 1/2 cups is exactly what the recipe calls for.