Shelby

Newest and greatest discovery: Venison meatballs using shredded zucchini. Along with the zuke I did the usual bread/milk soak. OMG these were the fluffiest, most tender meatballs I've ever made. I'm going to vacuum pack them and make more.

Wow, it's never crossed my mind to pickle celery. What a great idea! Did you can them or go the fridge route?

Spaghetti night with the BEST venison meatballs I've ever made. Secret ingredient=shredded zucchini . Before baking

dcarch + tomatoes could never be boring!

I would have liked this a million times if I could. Fresh figs or dried figs or a fig jam?

Venison meatloaf last night

It's easy. I triple it and freeze the rest in portions. I usually get 4 out of doubling the recipe. It's not fancy, but it works for me. I heat my oven to 525 degrees for at least an hour--usually two-- with my pizza stone inside. Make the dough, take out the portion you want and press it into pizza shape with your hands on a piece of of parchment paper that has been placed on a large pizza "slider inner" (lol that's what I call it) I don't use a ton of toppings...it's hard, but truly less is more. Here is the dough recipe http://allrecipes.com/recipe/pizza-dough-iii/ The picture of the pizza listed is WAY not done yet. Their oven must not have been hot enough IMO.

The first perfectly delicious watermelon from our garden.

I finally have hoarded enough tomatoes that I felt comfortable canning a batch

I'm so sorry! I forgot to post it. I've put it in the pickling thread here http://forums.egullet.org/topic/103757-pickles-cook-off-32/?p=1984043

Here is the recipe for the Quickles It makes roughly one quart jar. Easily doubled or tripled or quadrupled or.....well, you catch my drift. You can either slice the cucumbers length-wise or in rounds. I prefer rounds because I think they pickle quicker, but that could just be in my head 2 mason jars and a lid and screw band 4-5 pickling cucumbers or heck regular cukes that are smallish in size work well too--I used both I think 3-4 peeled garlic cloves, sliced in halves Fresh dill --I put a lot in...like 10 or so sprigs 1 TB pickling spice 3-4 whole dried red chili peppers 1TB sugar 1 1/2 TB pickling salt 2/3 cup white vinegar (I've also used cider with no problem--I actually kind of prefer it) 1 cup water In a mason jar combine pickling spice, salt, sugar and vinegar. Put the lid on and shake well. Add the water. In the other mason jar pack the dill, cukes, garlic and chili peppers in. I like to layer them so the dill is on the bottom and then some throughout. Pour the brine over and screw the lid on tight. Place it in the fridge and try to stay out of it for a week. I've kept mine for a year in there with no problems.

I'd show you a picture, but I'm afraid Huiray will start yelling at me again I'm missing a few....I suspect my husband snuck some over to the campground again....... Bacon on the sandwich might have sent me into a state of happiness that I couldn't return from

Cat, you did an amazing job! Patrick, I'd eat that pasta morning, noon and night. Smoked turkey (we smoked it) sandwiches and quickles--I made the bread and the 'maters are from the garden

Nah, Mr. Kim is her wonderful husband

Nope, I've never had it happen. I set my oven at 525 degrees with my pizza stone inside for at least an hour--it's usually two hours. Then I slide my pizza in on the parch. paper. Works like a dream.

They're still a'comin' I'm really going to miss them, though, when they are gone. It's nice having a fresh veg on hand at all times. I've made quiche, fritters, and more spag. sauce. And, this blueberry zuke sour cream bread. It tastes like a blueberry muffin.

Kim, as always, those fantasy football "geeks" are lucky people!!! Pizza night

Wow! Sounds like you hit the jackpot there!

Those look so good, Anna. Recipe?

Ham, zuke, onion, mushroom 'mater quiche and fried 'taters

I lost my mind yesterday, Smithy. I am thinking of a great stand in La Junta...not GJ Rosik, that dessert sounds wonderful. I have a lavender honey that might go well, too.

I'm in...it's so hot here that I'm not in apple mode yet. Give me a few weeks

Very interesting and I love the photograph.

Huh. I learn so much here. I thought mesquite was just a wood to smoke with. But, these are beans from the plant (bush?).

I think leaving the skin on is up to you. It won't hurt to freeze them like that, but it will probably get "mushy" and slide off. Personally, I'd peel them. I would skip the sugar, but I'd add some Fruit Fresh. Thank you for the pie crust recipe! I swear I'm going to try. First I need more peaches Ugh, I hate when they pick perfectly good fruit too early just to ship it. It's never good that way. Ohhhh, I know exactly where you stopped in GJ (I've been through GJ probably 100 times in my life to and from my mom's house). It is a great stand with wonderful produce.