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Old September 11, 2015   #196
barefootgardener
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Our green bean pickings...

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Old September 11, 2015   #197
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Originally Posted by Carriehelene View Post
Stunning! I told my dh if I showed him your creations, he'd divorce me, and marry you Then I told him , hell, I want to marry you rofl. Seriously though, your dishes are like works of art, and I hope you'll continue to add to this thread.
....

It is taking me forever to upload pictures today.

I cook from scratch a lot, but don't have time to take pictures of everything. I made a great lasagna over the weekend, we had a lot of company, and by the time I got it on the table everyone was so hungry, including me, that I did not think to take any pictures.. I was pooped out.. heehee

Ginny
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Old September 11, 2015   #198
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Those are the most beautiful melons/pics I have ever seen!!! AWESOME!
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Old September 11, 2015   #199
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Beautiful, Ginny. Having family around is like a treat. You get exhausted and happy at the same time.
Good times.
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God comes along and says, "I think I'm going to create THE tomato!”
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Old September 11, 2015   #200
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Still looking.

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Old September 13, 2015   #201
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beautiful!!!! love the jam and the melons and everything! I never had luck with growing beans....
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Old September 14, 2015   #202
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I am considering growing beans and zucchini because you made it look easy.
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God comes along and says, "I think I'm going to create THE tomato!”
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Old September 14, 2015   #203
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Ginny, thank you for the recipe for the zucchini bread. Nice jam, mmm.
I fermented in past ripe tomatoes only. People ferment green tomatoes as well. I never tried fermenting them my self, they did taste great. Will try this year.

Zucchini pancakes are easy to make.
1 grated zucchini (medium grate)
1 egg
2 tbs flour
pinch of salt
1 tsp sugar
add any spices you like or do not add anithing

Just mix and fry on any oil you prefer on low (on 3 if 1 to 10 electric stove) under the lid. Can be served with sour cream, honey, condensed sweetened milk or plain.
Ella, I have lot's of zucchini, so, I tried out your recipe for dinner tonight... We loved it. I forgot to add the sugar, but it still turned out great.Thank you for the recipe.

Ginny

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Old September 14, 2015   #204
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Originally Posted by barefootgardener View Post
Ella, I have lot's of zucchini, so, I tried out your recipe for dinner tonight... We loved it. I forgot to add the sugar, but it still turned out great.Thank you for the recipe.

Ginny


I'm glad I just got through eating.
Now it isn't making me hungry

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Old September 14, 2015   #205
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Thank you for the lovely comments everyone...

Ginny
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Old September 14, 2015   #206
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Worth,

I made this earlier this evening, but after posting the picture, I am hungry for zucchini pancakes again! While it tastes great with the original recipe, I wonder how it would taste with crumbled bacon added to the batter? Hmmm..

Ginny
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Old September 14, 2015   #207
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I made three more pints of Black Tomato Bacon Jam. That is it for my black tomatoes until next season. We love this jam so much we already ate a pint of the first batch. The hubby loved it on his burgers and kielbasa's.

Ginny

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Old September 14, 2015   #208
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Old September 15, 2015   #209
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As the tomato season is drawing to a close I wanted to dehydrate some of the last of the tomatoes that are quickly ripening up in my GH. I sliced a mix of meaty tomatoes including some pastes 1/2 inch thick, I lightly salted one side and let them sit for an hour to drain off the extra liquid. Then I placed them on large baking sheets lined with parchment paper. I have a convection setting on my oven, which has a fan that helps to circulate the air. I set it on the lowest setting @ 150 degrees. I placed the trays in the oven for 1 hour, then flipped the tomatoes over with a spatula. I left them in for another hour, then I rotated the trays. I continued this process over the next few hours, flipping and rotating. Every time I open the oven door, this also helps the extra moisture in the oven escape. After close to 13 hours the tomatoes were leathery and non sticky to the touch. After cooling them down completely, I put them in six quart size freezer bags to freeze and store. I had a few tomato slices that were still just a bit moist for my liking, so I just ate those. The flavor is wonderful and concentrated and I am so happy with the way they turned out with the oven method.

Ginny

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Old September 15, 2015   #210
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