Kitchen / Garden / Sanctuary - Urban Homesteading to Nourish Body + Spirit
Dinner: Lindsey's Zucchini Cake with Spiced Frosting
Well, I was trying to ‘get it together’ all week and post something, but it just didn’t happen. Not that I really did anything this week, because I didn’t. My visions of recovering from my surgery included getting a whole bunch of reading done, writing lots of posts for my blog here, writing letters, organizing my photos on the computer, and re-doing my recipe binder. And I have done precisely none of that! (Click below to continue reading…)
Making the Fresh Tomato & Zucchini Chili
This is a delicious, classic-tasting chili recipe that I created, using only fresh tomatoes. It’s the perfect thing to make on a chilly Autumn evening, when there’s still a bounty of fresh garden produce to use up. (Click below for the recipe…)
After a week away, the garden didn’t look a whole lot bigger, but there sure was a lot of food in there! 10 lbs of cucumbers, 15 (!) lbs of zucchini, and probably about 5 lbs of tomatoes.
Harvest time is my favorite part of the year. It’s like Christmas! 🙂
I was recently watching a Julia Child episode on DVD, when she launched into this little sermon about peoples’ irrational fear of failure while learning to cook. I liked it so much that I recorded it and posted it so you could see it, too:
Julia Child – “Don’t be afraid of failure in the kitchen” from The Herbangardener on Vimeo.
We must not be deterred if our cooking flops, because that’s how we best learn the quirks of the ingredients we cook with, and how to combine things for the best results. I sometimes get pretty frustrated when my cooking doesn’t work out, especially when I waste good ingredients (and precious time!). But I also know that mistakes can be very good teachers…
I know, another zucchini recipe. And I’ll just tell you now…it won’t be the last. (Soon, I’ll be trying some Zucchini Peanut Butter cookies. I’ll let you know how that goes!)
As part of today’s Pennywise Platter Thursday carnival over at The Nourishing Gourmet, I’m sharing my delicious recipe for Zucchini Parmesan. If you find yourself with another bowling-pin zucchini to use, this is the perfect dish to make; it’s frugal, delicious, easy, hearty-yet-light, and will feed 6-8 people (or it’ll provide you with a weeks’ worth of easy lunches, as it is for me this week! 🙂 ) This is my own recipe, resulting many years ago from a combination of desperation and an 8-pound zucchini:
Welcome to The Herbangardener! This site is dedicated to nourishing the body + spirit, backyard organic gardening, traditional foodways, and homesteading in the heart of the city. Do come along and join me!
"There's nothing more pleasurable than making things by hand, and nothing more beautiful than handmade things."
"Do what you can, with what you have, where you are."
- Theodore Roosevelt
"Only after the last tree has been cut down; only after the last fish has been caught; only after the last river has been poisoned; only then will you realize that money cannot be eaten."
- Cree Nation Tribal Prophecy
© 2025 The Herbangardener
Theme by Anders Noren — Up ↑
