Andy - I've come up with a preliminary zucchini plan - we have so many. This is my plan and please tell me what you think - I need to do some more research, but this is my plan.
1. Get the recompense of zucchini needed for the recipe - probably about 5 pounds.
2. Cut the vegetable into chunks.
3. Put the chunks in the air fryer outside being it is summer time here now and we don't need inside heat. Slowly apply hot air to the chunks recently cut.
4. Carefully and easily dry the chunks, but don't burn them.
5. Take the dried concentrated zucchini (still probably over 50% moisture) and add some olive oil and salt.
6. Mash the material in the "processor" and then add it to glass jars properly sanitized beforehand (jars and lids both).
7. Put the concentrate into the jars and fill it to the very top to minimize the presence of any oxygen when the lid is put on.
8. Wa-La - Zucchini concentrate - just take two tablespoons later if you want some Zucchini bread!
Peace is easy, but it don't come easy. Lets work together. Shall we?
I said to my wife today, the newer garden area - "Gardens #3 and #4" - I'm fairly confident now the soil there is fertile as well. I think I'm blessed to have some very fertile soil here where I reside - somebody I met at the farmers market last year, a local, suggested that fertility might last for 3 or 4 years on its own - so between now and then I need to learn more about proper soil maintenance.
My wife made like 8 batches of her pesto dip using the basil which has "taken off" and to her credit she used the garlic that also was planted here in the garden. We are both thinking about things to do with zucchini cause it appears a bumber crop of that is on the way - meanwhile, the cucumber is nowhere to be found! Go figure - but diversity is the spice of life I reckon.
Today I saw a flower on one of the pepper plants and I'm seriously thinking of selling a product that I call - "Ken's Pepper Medley" - it will be one of each pepper type proper and the price will be steep...but if you save the seeds from those peppers, there is a good chance they will already be somewhat aphid resistant!
Thanks Ken. Plants thriving! Always a joy to see!
Andy - I've come up with a preliminary zucchini plan - we have so many. This is my plan and please tell me what you think - I need to do some more research, but this is my plan.
1. Get the recompense of zucchini needed for the recipe - probably about 5 pounds.
2. Cut the vegetable into chunks.
3. Put the chunks in the air fryer outside being it is summer time here now and we don't need inside heat. Slowly apply hot air to the chunks recently cut.
4. Carefully and easily dry the chunks, but don't burn them.
5. Take the dried concentrated zucchini (still probably over 50% moisture) and add some olive oil and salt.
6. Mash the material in the "processor" and then add it to glass jars properly sanitized beforehand (jars and lids both).
7. Put the concentrate into the jars and fill it to the very top to minimize the presence of any oxygen when the lid is put on.
8. Wa-La - Zucchini concentrate - just take two tablespoons later if you want some Zucchini bread!
Peace is easy, but it don't come easy. Lets work together. Shall we?
Ken
I said to my wife today, the newer garden area - "Gardens #3 and #4" - I'm fairly confident now the soil there is fertile as well. I think I'm blessed to have some very fertile soil here where I reside - somebody I met at the farmers market last year, a local, suggested that fertility might last for 3 or 4 years on its own - so between now and then I need to learn more about proper soil maintenance.
My wife made like 8 batches of her pesto dip using the basil which has "taken off" and to her credit she used the garlic that also was planted here in the garden. We are both thinking about things to do with zucchini cause it appears a bumber crop of that is on the way - meanwhile, the cucumber is nowhere to be found! Go figure - but diversity is the spice of life I reckon.
Today I saw a flower on one of the pepper plants and I'm seriously thinking of selling a product that I call - "Ken's Pepper Medley" - it will be one of each pepper type proper and the price will be steep...but if you save the seeds from those peppers, there is a good chance they will already be somewhat aphid resistant!
Ha, ha.
Ken