Both Jeff and I have managed to catch colds (My first one since moving to Tassie) so I am not rushing around like a maniac.
Still… I started a bit of a vegie patch clean up and am still picking a reasonable amount of food. The chillies recently picked have been deseeded and added to the others in the freezer, and will be made into sweet chilli sauce at a later date.
More apples got put into the dehydrator and the pantry smells good right now!!
The zucchinis are a far cry, size wise, from my other ones, but they still go into dinners and give us a feed! (BTW I will announce the closest guess to the weight of the ‘big’ zucchini at the end of the weekend – one person is really close! 🙂 )
I picked enough silverbeet seeds to last forever and ever –
I will leave it to dry a bit more before taking it off the stems
I am also pleased to see a number of the laterals that I picked last week are showing roots. Hopefully I can ‘winter’ a few of these successfully
I have been running lots of jobs, projects & outings in my mind for the next month to get into as in a couple of days I have my gorgeous niece, Emma coming to stay for 10 days, and a lovely Japanese young lady, Mana, who will stay with us a month and help me out in exchange for food & board
It will be great fun to have a couple of sidekicks here with me. I reckon I can convince them to help fill the car with driftwood from Black River Beach while Jeff is sleeping off a nightshift! 🙂
Emma has been to Japan a few times (very lucky for a young teenager!) and Mana has lived in Australia before, so it will be fun for them both to meet and improve on their language skills!
Tomato-Zucchini Bake
Anyway – I will leave you with a side dish I love making up while the tomatoes & zucchinis are on form. Its a bit of a twist on the stuffed tomatoes. I have a lot of cherry tomatoes this season rather than the bigger ones that I make the stuffed tomatoes with.
First, get a baking dish and grate a good later of zucchini into it
Then layer with thick slices of tomato and thin slices of onion
Make some breadcrumbs, and mix some extra tomatoes up in the Gee Whizzer – I like to add some herbs and garlic salt too –
Mix the two together –
Crumble on top and add a bit of butter and chuck it in the oven for about 20 minutes 🙂
Its really easy and makes a fabulous side dish. You can add whatever else takes your fancy – I have put cheese in it, or added fresh basil on top!
Enjoy your weekends!
