Just a quick note to let you know that garden is doing well. The recent rains and sun are helping the slow to ripen tomatoes. Luckily my neighbour Lena’s tomatoes are ripening quicker and she has generously shared them with us and other neighbours. The zucchini are still producing and we have been able to share the bounty with family and friends.
The dill cucumbers are also doing well. We have enjoyed them just washed and salted straight out of the garden, quick pickled in a jar on the kitchen counter and added to salads.
We are closely watching the progress of the spaghetti squash. The plants are flowering and starting to grow small fruit. How is your gluten free garden doing?
Quick Pickles or Quickles
One extra large wide mouth jar
Washed small pickling cucumbers
Lots of Fresh Dill
Optional: Garlic Cloves
Fill jar ½ full with water
Add salt till the water tastes very salty
Add cucumbers and Dill (Add more water if cucumbers are not covered)
Cover with a plate and let sit on counter for a few days..
I love pizzas and flatbreads and focaccia and buns and bread. I love it all. So when I went gluten free that was tough. But I have found a couple breads and bagels I really like, although I try not to eat toooo much of them- which is hard lol. Pizzas are hit or miss when dining out, but I have a few favourites there too.
Focaccia is something that I never dreamed of being able to eat being gfree. I’ve never attempted to make it before nor have a seen a mix for it- until now! I was at Winners and saw the Chebe mix. I have had good experiences with Chebe before so I bought it and made it the next day. It was a tomato and pesto focaccia. And it was gooooood.
The dough came together like a real wheat dough which was cool. It had nice flavour. It was soft in the middle and crispy on the bottom. I think because you need to add cheese into the mix (which they say is optional but i think its mandatory) it helped get that crispness on the bottom. mmm….
If you love focaccia and not gluten- TRY THIS! I bought it at Winners for $3.99.
When I first went gluten free, I struggled a bit to figure out what had gluten in it, what didn’t. Some things weren’t obvious to me and I was still having some here and there. Like imitation crab meat or licorice.
Once I started to become a detailed reader of labels, then I realized it was in everything. Including sauces, dressings, marinades and spices. This means that there were things I couldnt have so I started making them myself. I like to make my own dressings and stir fry sauces, and tomato sauces. But I have never made my own pesto. Now, granted most pesto’s in a jar are fine- its always nice to use stuff from the garden. In this case- from our CSA farm (Thiessen Farms)
We got some garlic scapes in our CSA basket and on their blog they had a recipe. I tried it out and it was awesome. It made lots so I froze some in ice cube trays, and now I can just pop out a cube here or there and add it to any sauces, pizzas, soups or pastas I want! Easy!
Here is their recipe:
• 1 cup freshly grated Parmesan cheese
• 1-2 tbsp lemon juice (I used lime)
• 1/4 pound roughly chopped scapes
• 1/2 cup olive oil
• salt to taste
Puree scapes, olive oil, & lemon juice in a blender or food processor until nearly smooth. Gently stir in cheese. Taste & adjust juice & salt to taste.
Serve as a spread on bread or crackers, a dip for vegetables, or on pasta or pizza.
Store in refrigerator for 2 -3 days. Pesto can be frozen for longer storage.
They have arrived in abundance.Zucchini that is.So after a few meals of sauteed zucchini I needed to change it up.These pancakes are great as a side dish or light lunch.
3 medium zucchini grated
1/2 cup grated Parmesan cheese
handful of fresh chopped dill
salt and pepper to taste
Grate the zucchini and lightly salt.Let is sit for about an hour and then squeeze all the water out.Keep squeezing until you think you have it all out and then squeeze once more (the drier the zucchini the crispier the pancake). Add the rest of the ingredients and mix. Heat up a frying pan with olive oil.Place large spoonfuls of the zucchini mix in the oil.Flatten them out with a spatula.When brown on the edges,about 5 minutes,carefully flip them over and cook for another 5 minutes.Serve with sour cream.
Things are starting to happen in the garden. We began harvesting some snow peas last week.They are sweet,crunchy and delicious raw or I like to lightly sautee them in butter and enjoy them that way. I also will throw some into a Chinese stir fry.
Next up is zucchini. While they are slow in starting this year, I have a feeling we will be begging people to take some in the not too distant future. My favourite way to prepare the zucchini is to fry some garlic in some butter and olive oil, add the washed and sliced zucchini. Cook until soft, add salt and tons of fresh chopped dill. I’ll have more zucchini recipes as the season progresses.
Did you know that Tostitos Multigrain Scoops are Gluten Free.This was news to me .I assumed that multigrain would include gluten grains in the mix.While that is true for Tostitos regular multigrain chips,(they include whole wheat flour) the scoops are free to enjoy with reckless gluten free abandon.