It’s hard to believe how time flies around here.
One moment I’m wishing the weather will warm and things will grow faster and then next I’m wading in mountains of fresh veggies and begging plants to slow down! Not a bad problem to have but at times a bit overwhelming.
But I’ve learned tricks this past year to fight overwhelm and they’ve completely changed my life.
The first thing I needed to learn is accepting it’s completely natural to be overwhelmed but also entirely not needed.
The second thing I needed to learn is to be decisive. Make a plan, focus on one thing and stick to it.
So how does this play out in zucchini season?
Well, I know I’m harvesting more than I can sell so rather than be overwhelmed I can choose to be overjoyed. Overjoyed I can donate to the food pantry and that Mark and I get a chance to stock up on some of the great veggies I grow.
Instead of wasting hours on the computer looking for the best recipe I can choose a go to favorite, throw it in the crock pot and get on with life!
Tomorrow I can choose a different recipe if I want or I can choose the same one. It’s completely up to me. And learning to believe I’m in control of my choices is totally freeing, completely new, and way less overwhelming!
Farmer Chris’s Creamy Squash soup topped with Calabicatas
Farmer Chris's Creamy Summer Squash Soup
This recipe can be doubled to fit in a 8 quart slow cooker.
1/2 stick butter
2 tbsp fresh cilantro
1 lg. onion
3 C. chicken or vegetable stock
1 tsp cumin
2 tsp. Gordon Creek Farm garlic salt (or 1.5 tsp salt + 2 cloves chopped garlic)
pepper to taste
1 1/2 lb summer squash, ends removed and roughly chopped (about 3 zucchini)
2 heaping tbsp white basmati rice
1/8 C tomatillo or green salsa
Add butter, onion, cumin, and summer squash to crock pot and cook on high for 30 min. Add rice, cilantro, 1/8 cup of salsa and stock and cook on high for 5-6 hours. Puree with a stick blender, season with garlic salt and pepper. Taste and adjust for spice by adding additional cumin, garlic salt or salsa.
Garnish with sour cream, fresh tomato, additional cilantro or crushed tortilla chips or double your zucchini enjoyment and garnish it with Calabacitas like I do!
Instant Pot Adaptation
Saute the onion and zucchini in 5TBSP butter in instant pot for about 5 min.
Then add all other ingredients but reduce the chicken stock to 2.5C.
Pressure cook 8 min and then release pressure, remove lid and let cool a little before blending with immersion blender.
