How to Dehydrate Summer Squash & Zucchini

chickens

I love quiet mornings in the Appalachian Mountains. With the house filled with the aroma of brewed coffee and the roosters crowing their good morning wake up call I am filled with enjoyment, peace and the security of home. I’ve always believed in that all too familiar cliche…”there’s no place like home”…even when home is buzzing with activity. Activity is actually an understatement. It’s been a very hectic week around our home. My kitchen is still buzzing with action as we plan, prepare and fill our pantry and freezer with healthy garden food for the upcoming winter months. 

As our garden flourishes our table continues to be filled with family, memories, conversation and wonderful healthy dishes. We’re also still enjoying the process of canning, dehydrating and freezing for upcoming winter months. It’s a comforting feeling and a feeling of accomplishment to know that our family will be enjoying green beans, okra, corn, apples and many more delicious homegrown treats from our garden including summer squash and zucchini. Yes, those big bountiful plants are still producing an impressive amount of deliciousness daily! We have been blessed with enough of both vegetables to enjoy daily and to also preserve for our family, our families family, our church family and our neighbors! God has truly blessed our garden with a bountiful harvest this year!

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In my last blog post I shared twelve ideas of how to enjoy all those summer squash and zucchini that you’ve grown. I hope you  stepped outside of the traditional banana bread and baked as well as enjoyed the tropical pomegranate bread made with summer squash! I’ll be honest…we’ve enjoyed a couple more loaves since I posted the recipe. It has quickly become a new family favorite. When you bake don’t forget to vacuum seal a few extra slices for that warm winter evening snack, or anytime snack! If you’ve not checked out this delicious recipe…don’t hesitate…check it out! What are you waiting for? You’ll love it! Tropical Squash & Pomegranate Bread/Muffins For your convenience, just simply click on the link above and introduce your family to my families new favorite!

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With the freezers beginning to fill up and the canning shelves being carefully lined with a multitude of goodies, I decided it was time to crank up the dehydrator and begin filling up a couple of gallon jars that house dehydrated squash and zucchini each year. Year after year I am amazed how quickly a gallon of each delicious dried veggie accumulates! Dehydrating is a simple process that is also an easy an effective way of preserving almost any kind of fruit or vegetable. For squash and zucchini the process is easy. Simply follow the directions below and then enjoy your favorite summer vegetables year round.

Process:

Wash and dry squash and zucchini
Slice in desired thickness and shapes (I prefer thin sliced) with the peel
Long spiral noodles are great as well
Line dehydrator trays
Set temperature to 135 for 13 & 1/2 hours
Dehydrators will vary, but this works best for me
Check vegetables for crispness.
Stop the process when vegetables become crispy.
Place slices in an airtight jar (glass works best)

dehydrated zucchini

These wonderful slices of goodness can be enjoyed in a variety of ways. Put a few in a bowl or zip lock baggie and season them with your favorite seasonings and eat them as a snack. They make great veggie chips! I enjoy putting the crispy slices in soups, omelets, casseroles and many other dishes. When the crispy slices are added to dishes they will rehydrate from the moisture of the other ingredients in your dishes. For example, in soups the broth will rehydrate the veggies and bring them back to plump deliciousness. Either way…crispy or rehydrated you can’t go wrong with dehydrated vegetables. The shelf life is great as long as the container is airtight, they don’t take much shelf space, are very versatile, they’re healthy and they taste great!

I hope you and your family enjoy yet another method of preserving, enjoying, and serving all of those wonderful summer squash and zucchini. As always, it’s a pleasure to hear from each of you. Feel free to share your comments, ideas, recipes and your thoughts on my posts. Don’t forget to clik follow to be notified of new posts in the future. Also, check out and enjoy my recipe of the week Tropical Squash & Pomegranate Bread/Muffins I’m sure your family will enjoy it as much as mine. As always, God bless from the mountains of Kentucky.

http://www.ahealthiermesimpleandclean.com Copyright 2017

 

 

Tropical Squash & Pomegranate Bread/Muffins

It’s that time of year again! What time? The time to figure out what to do with the bountiful harvest of summer squash and zucchini that consumes our garden, refrigerator, counter space and even the dining room table. Even though our family enjoys both squash and zucchini…the multitude and rate at which it grows during the month of July can be a bit overwhelming, especially if you don’t know what to do with these tasty and healthy veggies. God has truly blessed our garden abundantly this year. I’m excited today to share some creative ideas of how we are preparing both squash and zucchini for our summer meals as well as filling our freezer and pantry for the winter months ahead. So grab a cup of coffee and delve into day one of our journey of preparing and processing summer squash and zucchini.

So what did we do with our bountiful harvest of zucchini and squash? We prepared them and also processed them into the following;

1. zucchini & pomegranate bread/muffins (today’s recipe)
2. tropical squash bread/muffins
3. dehydrated zucchini and squash slices
4. dehydrated zucchini noodles
6. zucchini chips
7. zucchini & squash vegetarian lasagna
8. canned pineapple zucchini
9. zucchini and squash stir fries
10. pickled squash and zucchini
11. parmesan zucchini boats
12. zucchini & squash omelets

What better way to kick off this series of blogs than with bread recipes! I love the smell of fresh-baked breads in the winter and just as much in summer months. Actually, I like the smell of fresh-baked breads any time of the year. But, there’s nothing quite as aromatic and satisfying as tropical squash bread baking. Yes, that’s right, squash bread. I have and enjoyed a variety of zucchini breads over the years but had never attempted squash bread until last week. As I worked around my kitchen with the abundance of both squash and zucchini that we had picked my mind raced with what to do with all of those beautiful yellow squash. With the dehydrator full of both zucchini and squash slices awaiting their fate of being vacuumed sealed for later rehydration. I began planning a new zucchini bread recipe…so why not try baking bread with squash. I am so happy that I followed through with this idea. Both breads were amazing! I hope you and your family enjoy them as much as my family does.

Squash Pomegranate Bread Ingredients

3 cups of self-rising flour (can be substituted with whole wheat or coconut flour)
1 pinch of salt
1 teaspoon cinnamon (I prefer fresh grated cinnamon)
1/2 teaspoon nutmeg
1 teaspoon of organic flax chia seed combination (optional)

1/2 cup organic dark brown sugar
1/2 cup fresh raw honey
1/2 cup semi-drained unsweetened crushed pineapple (fresh is best)
1/2 cup unsweetened coconut flakes
1 medium yellow crooked neck squash (about a cup and a half grated)
1/2 cup of dried pomegranates (can substitute with dried cranberries)
1/2 cup unsweetened applesauce or apple butter ( I prefer using my homemade apple butter as it adds an additional layer to the flavor)
3 fresh eggs
1 teaspoon vanilla
1 over-ripe organic banana
1/2 cup chopped organic pecans

Mix dry ingredients well and set aside. Mix remaining wet ingredients and add to the dry ingredients. Mash the banana and add to the mixture. Rough chop the pecans and add to the mixture. Don’t over mix. Wash, dry and grate one medium-sized crooked neck squash into the mixture. There’s no need to peel the squash as the peel adds wonderful flavor, color, and fiber to the bread. Don’t worry about the seeds as they will bake away as well. I use a simple hand grater to grate the squash. Once the squash has been grated give the mixture one last stir.

Pre-heat oven to 350 and spray a loaf pan or you may spray a muffin tin and bake as muffins instead. Once the oven is preheated pour the mix into the loaf pan or muffin tin and bake on the bottom rack of the oven for thirty minutes. Check the bread at the thirty minute mark for doneness with a toothpick. Ovens will vary therefore check every five minutes until baked. I like my bread to have a bit of a crispy edge and moist inside…so, usually fourty minutes and my bread is done! Don’t over bake the bread. You’ll know when your bread is done by the edges, when the toothpick comes out clean, and it springs back to touch.

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Before you know it your kitchen will be filled with the aroma of tropical bread baking! This is a sweet delicious treat that is great served as a breakfast treat with a cold glass of milk, a hot cup of coffee or served as a dessert! Honestly, it tastes great anytime of the day or night. It’s tropical flavor dances on your tongue warm or cold.

Tip of the Day:

Once your bread has cooled  you can freeze individual vacuum sealed slices to ensure that you have a slice of this tasty bread anytime. I have vacuum sealed pumpkin roll, zucchini bread and now tropical squash bread. When you are ready to indulge in this sweet treat simply remove from the freezer and either allow it to thaw or defrost for a couple of seconds in the microwave. The bread is amazingly still moist and just as flavorful!

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Pictured above are loaves of tropical squash bread and chocolate zucchini bread. I can’t wait to share the chocolate zucchini bread in upcoming days! I hope your family enjoys this delicious bread as much as mine! Please feel free to leave comments. To find out more creative and useful ways to preserve and bake both squash and zucchini click the follow button on my blog! From my kitchen to yours…Blessings from the mountains of Kentucky!

squash bread II

squash bread

 

 

 

Canning Spicy Kosher Dill Pickles

It’s been a little while since I last posted. But, I have to admit…life has been a bit crazy for this farm girl/college professor/author. Between teaching two fully loaded classes this summer, which I loved, promoting book sales, and I’ll let you in a little secret…I’ve been working hard on two more books. I’m hoping to have one of the books ready for editing by fall and the other complete by winter. I’ll keep you posted as both books progress!

However, the summer has consisted of more than just being connected to my laptop with students and writing. June was planting time for the Bowling’s. We finally have everything in the ground and have begun to reap the wonderful rewards of hours and hours of planting, weeding, hoeing, and nurturing. The cucumbers, zucchini and squash are growing faster than we can keep them picked. Needless to say…we’ve thoroughly enjoyed zucchini and squash sautéed, baked, zucchini noodles and also made into delicious breads. By the way, I’ll be sharing a new zucchini bread recipe very soon!

I can’t believe we’re already harvesting from our garden! We just canned our first dozen spicy kosher dill pickles this week. For years we worked to perfect our kosher dill pickle recipe. We’ve developed our pickle recipe over a few years by adding, taking away and adjusting the seasoning. After several attempts, we finally perfected the recipe a couple of summers ago. I’m anxious to share our delicious pickle recipe with you so you can enjoy these quick and easy spicy kosher pickles with your family.

Canning pickles requires a little prep work and a few ingredients.

Ingredients:
30-35 cucumbers of choice (I like the pickling cucumbers best)
3 cups of water
3 cups of white distilled vinegar
1 tablespoon of whole black pepper corns
1 tablespoon of red pepper flakes
1 tablespoon of coriander seeds
1 teaspoon of white sugar
at least 12 sprigs of fresh dill
1 tablespoon of dried dill
1 tablespoon of mustard seed
1/4 cup of kosher salt
one cup of fresh garlic cloves (whole)
Pickle crisp (optional)

Process:
Wash cucumbers (set aside)
Wash and sterilize a dozen jars, rings, and flats (even if they are new)
Slice cucumbers into quarters and pack carefully into jars (pack jars tight)
Add a sprig of fresh dill to each jar
Add one whole crushed clove of garlic to each jar (can be processed whole garlic, but fresh is better)

Combine the following ingredients in a large cooker:
3 cups of water
1 tablespoon black pepper corns
1 tablespoon dried dill
1 teaspoon white sugar
1 tablespoon mustard seed
1 tablespoon of red pepper flakes
1 tablespoon of coriander seeds
1/4 cup of kosher salt
bring to a rolling boil and add 3 cups of white distilled vinegar and turn heat off.

Pour or dip mixture into jars over the sliced cucumbers and I like to add 1/4 teaspoon of pickle crisp to each jar for an added crispness to the pickles. Be sure to leave head space for the processing of the pickles, wipe the rim of the jars, add the flat and ring. Seal the jar but don’t tighten extremely tight. Place the jars in the canner, cover with water at least an inch above the jars and put the lid on. I like to use a stove top canner. I’m a creature of habit and have always canned with a boiling water bath. I’ve found it to be successful. So, I find no reason to mess with success. Set temperature to medium high so the jars don’t heat up too fast. Bring the water to a rolling boil.

Once the water begins to boil set your timer for fifteen minutes. After fifteen minutes turn the stove off and allow jars to sit for five minutes. Carefully remove the jars from the water with jar lifters (which are the handiest inexpensive tool you’ll ever invest in) carefully place the jars on a towel to protect the surface beneath them. Don’t allow the jars to touch. Soon you’ll hear the POP that I never grow tired of hearing. That sound means the pickles are sealing! They should all seal within the hour. Once the jars and lids are cool to the touch write the date on the lid with permanent marker. Allow jars to cool completely before storing away in the pantry.

kosher pickles

I hope you and your family enjoy our spicy kosher pickles as much as my family, friends neighbors do. We’ve found them to be a tasty addition to burgers, hotdogs, soup beans, and actually as a side to most of our meals. Please feel free to leave feedback. I always look forward to reading your comments. Feel free to check back for upcoming summer canning ideas and more about my new books, life as a college professor, and more of my adventures of living in the Appalachian Mountains. If you notice there’s a jar of squash that’s visible in the picture above. I’ll be sharing this recipe with you soon. Wishing you and your family the best from the mountains of Kentucky!

 

 

Living in the Appalachian Mountains

Courtesy of Jonathan Bowling

Elk captured on our son, Jonathan Bowling’s, trail camera behind our house. @copyright Healthier Me Simple and Clean.

Many people believe that beauty is in the eye of the beholder. I have been overheard many times making this statement when referring to the beauty of the Appalachian Mountains. I am also a believer that not only is beauty found within the eye of the beholder, but also that success lies within the desire of the believer.

Recently I read an article about life in the Appalachian Mountains that lingered in my thoughts, with a mix of emotions hovering over and within me. Life in Appalachia was portrayed with gloom and despair, thus leaving the reader with a feeling of hopelessness. The article implied that people who were born into poverty didn’t have a choice to live otherwise. The picture that was painted was a stereotypical view of Appalachia that many have and continue to exploit to gain popularity whether it be an audience for their blog, for social media publicity, money, or their name in lights. What the author of this very derogatory article neglected to divulge were the joys of growing up in the Appalachian Mountains.

Over the years authors, filmmakers, and actors in Hollywood have profited through exploitation of Appalachia choosing to focus on what small towns “don’t” have. Films have been made with careful selection of the poorest part of towns carefully and intentionally divulging only dilapidated buildings, rather than new structures, or renovated buildings that houses independent thriving businesses. Many times the focus is often on poor housing in small towns rather than homes that proudly stand boasting beautiful manicured lawns, hardy vegetable gardens, luscious rolling green mountains, blooming flowers, and carefully trimmed hedges and trees. When the media chooses to focus on the negative aspects, or poverty, which by the way exists in all towns whether they’re large or small…the reader is left with a gloomy feeling of sorrow, despair and almost a feeling of doom.

Appalachian people are often-times portrayed as being illiterate, undereducated, and ignorant people who are less fortunate than those living elsewhere. Manchester, located in Clay County, is a small town in Appalachia where I grew up, raised my family, and still reside today has been recently been accused of being one of the hardest places to grow up in the United States, as well as being a community where citizens are expected to have a shorter lifespan than those living elsewhere. I find both of these statements to be misleading, offensive, and also stereotypical. I find myself smiling when I reflect on my childhood. I don’t recall life being a hardship, doom, gloomy, unhappy time in my life. Today, I enjoy sharing my memories of growing up in Kentucky through stories, both oral and written.

My memories are filled with fun escapades of playing outside, working in the garden, helping can fruits and vegetables, listening to countless stories told to me by my grandparents, afternoons sitting in the shade with family just enjoying the serenity of the mountains, playing with cousins, enjoying wonderful cooked meals from the vegetables that we raised, and learning wonderful skills from my mother and grandmother. We didn’t live within city limits, and still do not. We were raised in a rural community that enjoyed farming. My grandparents had a small store that was often referred to as the heart of our little community. Many of my family members still reside in this same neighborhood. I was raised to know that I had choices, and also to believe that I could be anything that I wanted to be. I was encouraged to always try to better myself by reading, learning, working hard, and also by believing in myself.

I was raised in one of the poorest parts of the state of Kentucky. What? We grew up poor! No one told me that! I wasn’t aware that we grew up in a poverty-stricken area. No, again, I was raised to dream and dream big! I could be anything that I wanted to be. I could be a mother, I could be a Christian, I could be a teacher, I could be an author, I could be whatever I chose to be! I was taught good moral values, about Jesus, how to work the land to feed my family, how to always believe in myself, to be proud of my heritage, to have a plan for my future, and if I got knocked down…get back up!  Instead of profiting from negative doom, gloom, and despair…I prefer to divulge the wonders of the Appalachian Mountains, the joys, the beauty, the opportunities, growth, success, and the wonderful mountains that I am proud to call home.

Again, I was never told that we were poor, or that we lived in an impoverished area, and never told that I couldn’t better myself. As a public school teacher, I always passed this same advice to my students. I always encouraged my students year after year that they could be anything that they wanted to be, to reach for the stars, to believe in themselves as I too believed in them. Today, as a college professor, I am still relaying that same positive message.

Many might say that small Appalachian towns have nothing to offer. I disagree. So, what does our small county of Clay have to offer? The beauty of the mountains, rich farm soil, beautiful pastures for livestock to graze, farm fresh eggs, distinguished schools, top-rated teachers, private Christian schools, a multitude of welcoming churches, book clubs, a well stocked public library, quilting clubs, pumpkin patches, ATV rides, elk hunts, successful local authors, artists, parks, employment at the federal prison, kayaking, fishing, local shopping, home cooked meals at locally owned restaurants, farmers’ markets, Main Street markets, grass-fed beef, fresh venison, beautiful walking trails, beautiful homes, friendly people, smiles, and a welcoming environment. One valuable opportunity that goes unmentioned in many articles about our small town of Manchester is the opportunity to complete a college degree at Eastern Kentucky University, which is located within city limits. These are only a few things that residents and visitors have to enjoy. Again, beauty lies within the eye of the beholder, happiness with the heart of the dreamer, and success within the heart and desire of the believer.

I have been asked many times over the years why I haven’t moved…but my answer is and will always remain the same…”I can’t imagine growing up or living anywhere else than in the beautiful Kentucky mountains. As the title of my first book states, Kentucky is…The Mountains I Call Home.”

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