I am sad to see summer go this year. I will miss the fresh vegetables from our tiny garden. Fortunately, we are still harvesting green tomatoes, zucchini, crookneck squash and eggplant. Here are a couple of recipes that freeze well and will extend your late summer harvest into the fall and winter months.
Cream of Green Tomato Soup
This recipe is my own modification on my mother’s green tomato soup recipe. My daughter, the picky eater, loves this soup so much she will eat two bowls at a sitting. In our family, that’s a big recommendation.
Ingredients:
2 lbs. green tomatoes - chopped
5 cups chicken broth (low sodium)
2 large baking potatoes - cubed but not peeled
1 yellow onion - diced
2 cloves garlic - chopped
2 sticks of celery - chopped
1 bay leaf
1/2 lb. Black Forest Ham - chopped
1 tsp. white pepper
salt to taste (if needed)
Optional: 1 c. sour cream - added before serving or as garnish
- Combine tomatoes, broth, potatoes, onion, garlic, celery and bay leaf together in a large soup pot. Bring to a boil over medium heat. Reduce heat to simmer, cover and cook until potatoes are tender. If you are using a crockpot, cook on low for 5 to 6 hours or until potatoes are tender.
- Remove bay leaf and add ham.
- Blend the solids from the soup in a food processor or blender until smooth. Return the puree to the soup pot or crockpot. Stir in the sour cream and season to taste with pepper and salt. Warm over a medium heat for another 30 minutes. Use high heat if you are using a crockpot.
- Serve with pumpernickel bread.
Chocolate Zucchini Nut Bread
This recipe makes three 9×5 loaves - two for freezing and one for eating right away.
Preheat your oven to 325 degrees.
Dry Ingredients:
6 cups of all-purpose unbleached white flour
2 tsp salt
2 tsp soda
2 tbl sp. cinnamon
1/2 tsp. nutmeg (freshly grated)
1/2 tsp. baking powder
Whisk together in a large bowl.
Wet Ingredients:
12 organic egg whites - beaten to a light and foamy consistency
1 cup canola oil
3 cups brown sugar
4 cups grated, unpeeled zucchini
1 12-oz pkg semi-sweet chocolate chips
1/2 cup walnuts - chopped
1/2 cup pecans - chopped
4 tsp. vanilla
butter - to coat pans
- Combine the first four wet ingredients and beat well with an electric mixer.
- Combine dry ingredients and wet ingredients with chocolate chips, nuts and vanilla. Stir with wooden spoon until blended. Don’t over-stir.
- Pour batter into three loaf pans which have been coated with butter.
- Bake for about one hour or until a cake tester inserted into the center of each loaf comes out clean.
- Cool on racks. Freezes well.