The Best Uses For Zucchini and Squash

Move over, asparagus, there’s a new garden boss!

So this is complicated. We have a quarter of an acre garden, and grow every kind of summer and winter squash known to the Midwest. Nobody likes them but me. ‘What are we thinking planting all those vegetables??‘ I know. I wonder too, but it certainly has pushed me to get creative and find the most flavorful uses for my family to eat the least favorite (also the most prolific) of our garden produce.

I almost can’t believe I just admitted to their very well-hidden food aversion : )

Here they are! All the recipes that we have made, and our family ate and finished their plate. You can switch yellow squash for the zucchini in all these recipes.

Zucchini Bread and Muffins

Lemon Blueberry Zucchini Cake

Chocolate Zucchini Cake

Curry (with petite diced zucchini instead of eggplant)

Zucchini Lasagna (we use jarred marinara and skip the mushrooms)

Zucchini Patties

Several other ways in which I have successfully incorporated zucchini and squash are:

  • Adding cooked zucchini to meatloaf (when making the raw meat mixture)

  • Adding cooked shredded zucchini to marinara sauce (for spaghetti, or lasagna, or stuffed shells, etc.)

  • Cooking shredded zucchini with the taco meat for Mexican dishes

Maybe your garden isn’t pressuring you to eat it as fast as mine is, but I thought it would be good to share the different ways my family enjoys eating zucchini and squash considering we have children’s taste buds at our table.

Do share your tips and tricks for using up zucchini! I’m all ears.

with love. Damaris

Kale, Farro, and Chickpea Salad

Farro has been my new favorite thing. There’s just something about that unique chewy texture and nutty flavor that I can’t get enough of this summer!

Farro is an ancient wheat grain that is small, light-brown colored. It’s wholeness and subtle bran tastes are flexible and adaptable to most recipes that would call for rice or other grains. Before farro is cooked, it looks similar to wheat berries, but afterward it looks similar to barley.

I always used to make this recipe with millet, which is delicious and gluten free. We also enjoyed this kale and chickpea salad the last couple summers with quinoa, but the farro is the softest, largest, almost creamiest grain. I’m sure barley would yield similar taste, but farro’s soft texture contributes a tasty surprise. I’m sure you’ve figured out that this is one of our unconventional uses for our prolific garden kale. But really, it’s so good that you’ll find it a gratifying compliment to your grilled chicken or broiled salmon dinners this week.

You may find that it has a bite from the lemon. I admit I like to taste the lemon. If perhaps you don’t, cut back on the amount of lemon to maybe 2 tablespoons. The smoky hint from the cumin rounds it all up. Other than that, this salad is pretty straight forward. I recommend “massaging” the kale first before incorporating the other salad elements. Because kale leaves are so sturdy, allowing it to sit in the fridge a couple of days helps soften the kale and allows the farro to absorb the salad juices.

An emotional side note: Two summers ago, an older friend was suffering from cancer, and her diet was very restricted to highly-nutritious, whole foods. Of all the meals we shared with her, this salad (with quinoa instead of farro) was her favorite. She liked it with the grilled boneless chicken thighs on top as a one bowl meal. Making this salad always reminds me of Judy.

Kale, Farro, and Chickpea Salad

  • 1 bunch of kale, washed, leaves cut off the stem and chopped like lettuce for salad

  • 1 cup farro (I use Trader Joe’s 10 minute farro), cooked according to package directions

  • 1 teaspoon salt

  • 1 teaspoon ground cumin

  • 2 tablespoons extra virgin olive oil

  • 4 tablespoons lemon juice

  • 1 15 or 16 oz. can of chickpeas, drained and rinsed

  • fresh ground black pepper, to taste

Place cut up kale in a bowl. Add salt and massage the leaves with the salt until the leaves start to become tender. Add the cooked farro (cooled, warm is fine too) and chickpeas. Stir in the oil, lemon juice and cumin. Add black pepper to taste and enjoy. It really is better 2 and 3 days later. Refrigerate your leftovers.

Even if it’s not a weekly staple for you like it is at our house, I do hope you’ll give this delicious salad combination a chance.

Let me know how you like it and what you paired it with!

with love. Damaris

Family Currents: Niagra Falls, Birthdays, Doll Making

My cousin’s visit from Spain was undoubtedly the highlight of the month of June. Before he came, we had given some thought to what fun things he may have never tried or seen before, so we ate hard shell tacos, s’mores, had a bbq night, and roasted hot dogs over the fire. We took a short trip to Niagra Falls which will be memorable for everyone.

____________________________________

Both Nathan and William had birthdays in June. We usually celebrate at home and let the birthday boy or girl pick a favorite meal and dessert.

William picked this cake from a Pinterest picture, and it was delicious! Here’s the recipe if you want to make it for your crew.

_______________________________________

Nathan’s mom came over a couple of days and taught the girls some basics of the sewing machine and a few stitches. Their diligent labors produced these beautiful dolls! Thank you, Grandma for teaching, helping, and guiding the girls!

________________________________________

In the last few weeks, I also found a little bit of time to work on a couple projects. These outdoor ticking pillows and the linen throw brought be so much joy to make!

___________________________________

Watching all the plants come into their full glory with big bright blooms and tiny vegetables brings us whoops of joy. We’re enjoying delicious kale salads, but nothing else yet ready for harvest.

_______________________________________

There are 20 new young pine tress on the farm! Ten are Norway spruce and ten are white pine. They’ll be replacing dead ones and being added to the perimeter of the pasture.

with love. Damaris

Swiss Oats: The Breakfast You'll Crave All Summer

Not too long ago, overnight oats had an overwhelming representation on Pinterest and food blogs because of the dish’s simplicity, no-cook, wholesome approach to breakfast. But the healthy overnight oats has in fact been around for well over a century. When you look at this recipe and hopefully try it, think of the beautiful summertime mountains of Switzerland for a moment : )

Swiss Oats or “Birchermüesli” was invented by Maximilian Oskar Bircher-Benner (1867-1939), a pioneer of holistic medicine and a whole foods diet. In 1897, Dr. Bircher founded a health clinic in Zürich, where he practiced holistic therapy which included whole foods diet, a daily walk, bathing and sunbathing. He also set up exercise equipment for his patients. He created Swiss Oats as a way to get his patients to eat more raw foods and a plant based diet. The original Bircher muesli was soaked overnight with water and lemon juice, and then eaten with yogurt.

I first tried Swiss Oats at a women’s breakfast nine or so years ago. I found it so unusual, refreshing, whole yet delicious. That’s when I did some background research on the dish and fell in love with the story of its creation. I have often shared a bowl with moms who just had a baby because it’s filling and fresh.

Swiss Oats

  • 2 cups of oats

  • 2 apples, cored and chopped very small (or grated)

  • 1/2 cup raisins or your favorite dried fruit

  • 1/2 cup sliced almonds

  • 1 teaspoons cinnamon

  • 2 cups almond milk (any milk works fine)

  • blueberries or halved grapes make a delicious addition when serving (bananas would add natural sweetness)

  • a splash of more milk when serving

  • honey or yogurt are very common additions (we’ve never used either one)

Combine all the ingredients together in a glass bowl. Top off with more milk if necessary. Cover and refrigerate overnight. You’ll enjoy the ready-to-eat, nutritious bowl in the morning.

Tell me when you make it, and I do so love to see your pictures!

with love. Damaris

Perfect Instant Pot Vegetarian Lentils

My mom makes the most delicious pots of lentils you’ll ever eat. Her favorite way to serve up a steaming shallow bowl of lentils is having cooked them with diced carrots, a trusty bay leaf, and short ribs. With a large romaine and tomato salad and fresh crusty pan (bread – always a baguette), you’ll find lentil stew on every restaurant’s menu in Spain. It serves their health well, for it boasts lots of minerals and vitamins.

Lentils are a quick cooking legume that provide a great source of protein making them a nutritious alternative to meat. Lentils are also high in fiber. You can read about their health benefits here. Improving digestion and heart health, lentils are a most frugal meal as well.

I have cooked lentils with a little sausage and at other times with a ham bone (reserved from a ham dinner), but meatless is equally delicious. Since the addition of an Instant Pot to my kitchen, I have made these vegetarian lentils again and again, and it’s a perfect meal every time. With no stirring, or tasting, or worries, it’s as quick and easy as dump and forget.

Some favorite garnishes are chopped parsley, thinly sliced radishes, and a splash of vinegar (growing up, mom used white wine vinegar, but I mostly used apple cider vinegar – both are delicious).

The pictures show our lentils from last week that I cooked with a ham bone.

Perfect Instant Pot Vegetarian Lentils

  • 2 tablespoons extra virgin olive oil

  • 1 onion, chopped

  • 4 carrots, chopped

  • 4 celery stalks, chopped

  • 1 garlic clove, minced

  • 1 bay leaf

  • 2 tablespoons of tomato paste

  • 4 oz. (or 4.5 oz) can of chopped green chiles

  • 12 oz. jar of roasted peppers and their juice, chopped

  • 2 cups of lentils (any kind)

  • 8 cups of chicken stock (true vegetarian: use vegetable broth)

  • salt and fresh ground black pepper

Turn the Instant Pot to the sauté function and add the olive oil. When heated, add the onion, carrots, and celery. Add the garlic stirring until it’s fragrant. Add the tomato paste and bay leaf almost at the end of the sauté stirring to incorporate the tomato paste. Add the chopped roasted peppers and their juice, the green chiles, lentils, and the chicken stock (or vegetable broth). Set the Instant Pot to the porridge function (automatically sets to 20 minutes) and keep the steam vent closed. That’s it! I allowed it to slow release and stay warm until we were ready to eat. You’ll love both the convenience to this nourishing bowl!

Tell me when you make it, and I do so love to see your pictures!

with love. Damaris

Farmhouse Cheese, A How To

Hanging sheets on the line makes me feel the most domesticated, but making cheese is a close second : )

If you never made cheese because you’re intimidated, I’m here to calm your fears. I would never try to make this if it wasn’t quick and easy (I’m sure you’ve picked up on the theme of all the recipes I share). I promise you’ll be rewarded with the most delicate and smooth tasting fresh cheese, plus you’ll have the satisfaction of producing it in your own kitchen. I always feel a little sad when we cut into it, because it’s so beautiful!

The children love the whole process because it’s magic. Really. To make it even more fun, my friend came and we made it together. She’s much more confident than I am, so I listen closely to pick up on any hints I may be missing. Truly, she’s taught me the science. This farmhouse cheese is pretty fool proof. It requires no special cultures, nor molds, nor aging. You only need cheesecloth and rennet which I just order.

First begin my warming 1 gallon of whole milk and stirring constantly. You’ll want to feel it with your finger and maybe test it with a thermometer to 100 F. Turn the heat off. It’s good to know what it feels like and not need a thermometer. The milk should definitely not be boiling.

Crush a rennet tablet and dissolve in a touch of warm water or the warmed milk from the pot. Stir it into the gallon of milk. Curds will begin to form pretty quickly, but allow it all to sit (uncovered) for 1 hour. No need to stir it (don’t want to break it up yet).

Cut across the curds making a lattice pattern. Allow it to sit for 15 to 30 minutes after cutting.

Then begin to scoop the separated milk into a strainer (maybe just sitting in the sink for draining), lined with cheesecloth, a thin dishtowel (like muslin), or an old undershirt (coffee filter or nice paper towel works too, but this recipe makes a bigger batch). Scoop as many curds (clumps) as you can leaving the whey (liquid) behind.

Allow it to strain until it’s not dripping so much. Add a couple pinches of salt to taste and stir it right in the cheesecloth with a spoon careful as to not break up the curds too much. Then give it a few squeezes through the cheesecloth to encourage faster draining. Gather the cheesecloth and press the curds into a hockey puck shape (round and flat). Cover it with it’s cheesecloth and put some weight on it – a saucer and a large can of tomatoes. Allow it to become firmer for 2 – 4 hours as it drains some more.

When you refrigerate it, it will become even a little firmer. The cheese will stay fresh in the fridge for a week, but we eat it the next day. Delicious with drizzle of extra virgin olive oil and a sprinkle of course salt!

with love. Damaris

Hocking Hills: Camping Trip + Fireside Peach Pie

Last week, we got away for few days to Hocking Hills. We had never heard of it until a couple months ago, and it’s a spectacular state park in southeastern Ohio. Hocking Hills is only a four-hour drive for us, and so we were bound for the perfect camping trip! The rock formations and waterfalls make it a scenic wonderland.

The cool of the deep gorges was a nice respite from the sun, although the trails were also mostly wooded and shaded. We hiked through forestland framed by spectacular sandstone rock recess and caves. I was surprised at how potentially dangerous the deep cliffs were! The names of the trails are so mysterious. How could we leave without making it through all of them?! Old Man’s Cave, Conckle’s Hollow, Whispering Cave, Devil’s Bathtub, Ash Cave, Rock House, Cantwell Cliffs, and Cedar Falls did not disappoint.

We each had a favorite hike, but mostly the children can’t stop talking about the wading in clean, clear water and filling their canteens and water bottles at the many springs and waterfalls. We were surrounded by what seemed like a jungle. So much moss and fern made everything feel exotic and tropical. Can you tell one of the kids had just finished reading Jurassic Park?

Of course, it wouldn’t be a camping trip without roasting marshmallows and a late-afternoon fishing. Nathan grilled our hearty suppers over the fire. Burgers and brats never tasted so good!

As we made our way back home through gentle hills and rolling emerald pastures, we shared our blessings and the joy of spending time together. Having breakfast and Bible reading, the girls learning to pack lunches (waaaaay too much mayonnaise), and encouraging each other on to keep going as we all felt tired (6 hours of hiking each day) are some of the sweetest memories of our camping trip. Kudos to Nathan who carried Samuel in the back-carrier for all of it!

Fireside Peach Pie (Nathan’s creation – yum!)

  • peach pie filling can

  • white sandwich bread loaf

  • butter

  • Cinnamon sugar

Butter the bread slices, and add two or three spoonfuls of pie filling to one of the unbuttered sides of the bread. Top with the other unbuttered side. Sprinkle each buttered side with cinnamon sugar. Place pie in the cast iron sandwich maker (here). Cook for 3 or so minutes over the embers or until golden (grilled cheese looking). Enjoy the warm pie!

with love. Damaris

A Lovely Mother's Day Brunch: 5 quick and easy recipes

With Mother’s Day a couple Sundays away, I have been looking through recipes and making our menu. Since we head to church in the morning, breakfast will be baked oatmeal or maple muffins, but after church, we ‘ll slow down and gather. We’ll delight and give thanks for the joys of a full table, and then I’ll get to open several homemade, art-filled cards. Aren’t they the best?

Brunch is my all-time favorite meal, and surely there is no shortage of brunch menu options and incredible ideas. I compiled some of our cherished recipes which you’ll notice can all be made in advance. We have enjoyed making all of these recipes over the last few years, and they have become faithful appearances on the spring-summer menu.

I plan to prepare only the grapefruit when we come home from church. Meanwhile, the tart, quiche, and coffeecake go into the oven at a low temperature to warm up for 30 minutes or so. This will give the boys time to cut some flowers from the front yard or a branch of crab-apple (or dogwood- the prettiest) to make the best and happiest Mother’s Day table. The only thing that will make this brunch menu better is a fresh brewed coffee. With a little cream. And a little sugar.

All the quick and easy recipes are linked!

Broiled Grapefruit

A simple caramelized topping makes it a surprising favorite. This sweet and tangy pleasure can be served first or right along the rest of the brunch dishes. It is light and immensely refreshing.

Asparagus Tart

This tart makes the most elegant side dish. Roasted asparagus, creamy cheese, and a flaky crust come together so simply and so perfectly. What a beautiful way to showcase the springtime vegetable! Make it ahead and warm it in a low oven (although it is tasty at room temperature too). And when the recipe boasts only three ingredients, you’ve got to try it! Guaranteed to be a delicate delight at the table.

Crustless Quiche Lorraine

Eggs and bacon – no two foods were ever more perfectly paired! The hint of smoky gruyere complements the salty bacon in this scrumptious, easy recipe. Quiche is a staple that pleases everyone at the gathering and is perfect for making ahead (freezes very well).

Lemon-Raspberry Coffeecake

This coffeecake has a creamy center that will be a delightful surprise when served. It can be prepared very quickly if the butter and cream cheese are at room temperature already, and it bakes up perfectly every time. This sweet treat is well suited for making in advance (and even freezing). The slight citrus flavor and the moist crumb, make this gorgeous coffeecake inviting. Enjoy it with a dusting of powdered sugar! It’s especially delicious warm.

Non Alcoholic Apple Cider Mimosa

It is so fun to enjoy a colorful drink! Equally special and healthy, these mimosas are perfect for Mother’s Day brunch! The children will not be able to hold their excitement at our table when they see this treat. The recipe is only two ingredients! Orange juice and sparking cider make it the simplest, quickest drink.

with love, Damaris

Easy Scones and Crème Fraiche

For years I only every made muffins for a quick snacking or breakfast food, but a friend (an amazing baker too) enlightened me to the wonders of scones. Same one-bowl idea, quick in the oven, and a crumb that delights all palates, scones are amazing. I have tried many recipes since then depending on what ingredients I had on-hand (buttermilk recipes, no egg recipes, you name it), but this one is by far the most dependable.

Scones have a subtle different texture than biscuits since they’re less creamy/buttery. This simple scone recipe will prove that they are a dense, crumbly deliciousness. Sometimes we sugar dust the scones before baking, but the traditional treat just takes a little spreading of jam for sweetening. Dried currants as an add-on is so authentic, but dried currants are not easy to come by. Some of our favorite combinations have been lemon extract and dried blueberries, orange extract and dried cranberries, and vanilla extract and diced dried apricots.

The perfect topping to this tasty treat is the delicate addition of the crème fraiche. It takes the place of British clotted cream with a silkier texture. Crème fraiche literally makes itself on your counter, and the results couldn’t be dreamier! Pretty soon, you’ll be using crème fraiche in all sorts of recipes! I promise you’ll feel very accomplished in the kitchen and be forever grateful that you learned to make it.

Easy Scones*

  • 2 1/2 cups flour

  • 2 tablespoons sugar

  • 4 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/3 cup room temperature butter

  • 2 beaten eggs

  • 3/4 cup heavy cream

  • 3/4 cup dried currants or raisins or any dried fruit (chocolate chips would be fun)

  • 1/2 teaspoon vanilla or your favorite extract

Heat oven to 375° F. In a medium bowl, combine all the dry ingredients and use your hands (a fork, two butter knives, pastry blender) to break up the butter so that the mixture resembles coarse crumbs. We mostly use the food processor and pulse until crumbly. Add the eggs, heavy cream, extract, and dried fruit at once and stir until moistened. Turn your dough onto a lightly floured surface. Form it into a ball and with floured hands, gently press it into a round or square. You may need a rolling pin. For American sized scones, cut into 8 wedges or squares (cut outs are good too, but they bake faster). For traditional scones, cut into 16 wedges, round cut-outs, or squares. Place on a parchment paper lined cookie sheet. Brush scones with milk or cream and dust with coarse sugar (optional). Bake at 375F for 15 minutes or until golden brown. Serve warm with crème fraiche and strawberry jam (lemon curd is amazing too). They freeze well.

Crème Fraiche**

  • 1 cup heavy cream

  • 1 tablespoon buttermilk

Combine the cream and the buttermilk and warm in the microwave or stove until lukewarm (not to exceed 90F or 32C). Pour the mixture onto a glass jar and cover lightly (so steam can escape). Let it stand at room temperature overnight (warm place – 70F) or all day (up to 24 hours) until it is has thickened. Stir, cover, and refrigerate for the flavor to develop and the crème to thicken even more. Before refrigerating, try stirring in vanilla beans (just a 1/4 teaspoon will do) for an over-the-top treat! If you’d like to try the crème sweetened, stir in powdered sugar to taste. Crème Fraiche is delicious in savory dishes too (no vanilla).

*Adapted from Home and Gardens New Baking Book

**Adapted from Super Natural Every Day, Heidi Swanson

with love. Damaris

Pear Cake with Rosemary Infused Maple Syrup

Maple syrup isn’t just for pancakes.

This weekend we wrapped up boiling and bottling the last of this year’s syrup, and it’s making an appearance in many dishes. Traditionally we think of the maple flavor as a fall staple, but the syrup is freshest in the spring when it is harvested.

This delightful and fragrant cake will be just the sweet addition to your Easter brunch. The textures in this light cake will surprise you. The buttery creamy pears and the coarse crumb of the cornmeal will please every bite. Frosting is just too much for brunch, so this pear cake is glazed with rosemary infused maple syrup. If you don’t have time for the infusing step or you don’t like the flavor of rosemary, brushing the maple syrup over the cake is still so special. The beautiful sheen will moisten the cake even more than the ripe pears alone, and you’ll enjoy a perfectly-sweet morning treat.

I hope that maple syrup occasionally finds its way into other things in your recipes!

Pear Cake with Rosemary Infused Maple Syrup*

  • 1/2 cup oil

  • 1 1/4 cups flour

  • 1/2 cup cornmeal

  • 2 teaspoons baking powder

  • 1/4 teaspoons baking soda

  • 1/2 teaspoon salt

  • 1 cup sugar

  • 1/2 cup buttermilk (or milk with a little vinegar)

  • 2 eggs

  • 2 ripe pears, cored and sliced

  • 1/4 cup maple syrup

  • 1 or 2 sprigs rosemary

  • freshly whipped cream or yogurt for serving (optional)

Heat oven to 350° F. Heat the rosemary and ¼ cup maple syrup in a small pot over very low heat (or in the microwave). We’re not really trying to evaporate any liquid, so look closely that it doesn’t come to a boil. Remove from heat after it becomes fragrant and cover. Let it sit for 30 minutes or overnight.

Grease a 9-inch springform pan. Whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar in a large bowl. Add the buttermilk, eggs, and oil and whisk to combine. Fold in the pears. Transfer the batter to the prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Discard the rosemary sprigs. While the cake is still warm, brush the top and side with the rosemary maple syrup. Serve warm or at room temperature with whipped cream or yogurt if desired.

*Inspired by this recipe in a magazine issue years ago. It soon became a family favorite!

with love. Damaris