This was the first week of gleaning at Bushels of Blessings. We are happy to have our hands back to the work of feeding hungry bellies and providing nourishment to those who are in need. We started off the season with some beautiful Zucchini. If you are looking for an Organization to support with your missions group this summer, or if your high school student is is need of community service hours, please consider coming out for the day! We are looking for volunteers aged 12 and up. You can visit our volunteer page, and sign up! We sort bushels, but the blessing is also in the serving!
Here are a couple of pictures. Crops are starting slow right now – but we do not fret, because we know that in a few weeks, it will be “sun up” to “sun down!”
We have been busy for the last couple of weeks with tomatoes, peppers, eggplant, cucumbers, cantaloupes, and corn! Our volunteers have had to “step it up” with working longer hours in hotter temperatures. We are grateful for everyone who has volunteered, and for the farmers who have donated bushels and bushels of produce for distribution. Here are a few pictures of our adventures!
As we have had lots of zucchini come in this week, we are posting some new recipes!
This recipes is from Taste of Home and can also be found Here
- 4 cups all-purpose flour
- 2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1-1/2 cups cold butter
- 8 to 10 cups cubed seeded peeled zucchini (4 to 5 pounds)
- 2/3 cup lemon juice
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- In a large bowl, combine the flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 12 minutes.
- Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin).
- Spoon over crust; sprinkle with the reserved crumb mixture. Bake at 375° for 40-45 minutes or until golden. Yield: 16-20 servings.
1 serving (1 each) equals 337 calories, 14 g fat (9 g saturated fat), 37 mg cholesterol, 200 mg sodium, 51 g carbohydrate, 1 g fiber, 3 g protein.
We brought in almost 300 bushels of Eggplant this week. Here is a great way for you to use it. Comment here and let us know if you are going to use it.
1 eggplant, cut into 3/4 inch slices
1 1/2 tablespoons salt
8 tablespoons olive oil
8 ounces ricotta cheese
6 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
1/2 cup chopped fresh basil
4 cups pasta sauce
||Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
||Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
||Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
||In a 9×13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
||Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.
Servings Per Recipe: 8
Amount Per Serving
- Total Fat: 24.7g
- Cholesterol: 56mg
- Sodium: 2075mg
Amount Per Serving
- Total Carbs: 23.5g
- Dietary Fiber: 5.6g
- Protein: 14.1g
2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6-ounce package (about 1 cup) semisweet chocolate chips
3/4 cup chopped walnuts
Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.
Sorting pickles and turnips.
On Thursday, we had the trailer full of turnips, cucumbers, zucchini and yellow squash when all of a sudden Pastor Addison looked in the rearview mirror and watched one of the trailer tires roll across the road. The tire had blown right off the trailer! We spent almost 3 hours on the side of the road as a wonderful person from our church came to put the new tire on. Fortunately, no one was injured, we had a couple of trees to sit under, there was a nice breeze to keep us cool and one of the moms brought us cold drinks. After we unloaded the trailer, we headed back out to finish up on the farms getting done around 7:00PM.