Independence Days – Week 18

Somehow time is passing me by in weird spurts and gusts.  I’m not sure where my weeks are going, and I keep thinking that I’m off on my week count for Independence Days.  We’re going with the week of July 11th as week 18.  If I’m wrong – then let me know.

The update:

Plant something – nothing planted

Harvest something – eggs, turnips, raspberries and, at the farm, garlic.  Also, Henry picked one orange cherry tomato.  Our onions are about ready too, but we’ve been getting a lot from the farm, so I’ve been dragging my feet on pulling them.

Preserve something – Continued to re-stain the fence.  Also moved everything into one freezer, and unplugged and defrosted the other freezer.

Waste Not – compost and recycling, of course, scraps to chickens, etc.  Also feeding Josie the elk scraps instead of buying more dog food.  She loves it and we are saving some money too.

Want Not – nothing??

Build Community Food Systems – the new neighbors that just moved in by us saw us cutting up the elk last week.  They brought over some salmon they caught in Alaska to share – in return we gave them eggs!

Eat the Food – we ate lots this week, but I had a zucchini recipe that I tossed together to share this week:

Zucchini Mushroom Frittata

6 large eggs                                                                     2 small or one medium zucchini cut into rounds
1/2 cup ricotta cheese                                                      6-8 ounces mushrooms sliced
1/2 cup grated Parmesan cheese                                      1/2 onion, diced
salt and pepper to taste                                                    4 slices bacon, cut into half-inch pieces
1-2 tsp each dried basil and thyme (or 1 T each fresh)

Combine eggs, cheeses, herbs, salt and pepper in a bowl and set aside.  In a 12″ non-stick skillet, cook bacon and onions over medium-high heat until onions begin to soften and the bacon renders most of it’s fat, about 5 minutes.  Add mushrooms and continue to cook about 5 minutes more until the liquid is evaporated.  Add the zucchini slices and saute until the begin to soften and brown, about 3 more minutes.  Pour egg-cheese mixture over the zucchini mixture.  Stir gently, once to combine.  Reduce heat to medium and let stand.  Cook until the eggs begin to set on top, about 5 minutes.  Run a rubber spatula around the edge of the pan to keep the frittata from sticking to the sides.  If desired, place the pan under the broiler for 2-3 minutes to brown the top.  Transfer the frittata to a plate and serve.

Categories: Food, Independence Days, Recipes | Leave a comment

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