Abundance is overflowing from the garden, farmer’s markets are lush, and farm stands have a lot of organic produce to offer. What to do with all the excess bounty ripening on the vine? Check out our Canning 101 blog to brush up on waterbath canning basics and get preserving!
We carry an abundance of jars and accessories for your canning and food storage needs. Check out our guide to the different types of Le Parfait jars and what they are used for. We also have standard mason jars available!
Have extra cucumbers and need an easy fermentation project? Try Summer Sun Pickles! This easy 3-day method yields crisp, tangy, delicious pickles. Simply store them in the fridge and eat!
Before you start throwing zucchini at everyone you know, check out this easy to make sweet and savory (and gluten- free!) Zucchini Torte as a way to use up some of that excess bounty.
Torta De Calabacita (Zucchini Torte)
From Diana Kennedy’s The Art of Mexican Cooking
Yields 4-5 ample pieces, 8 small
• 1/4 lb (1 stick) unsalted butter, plus more for greasing the baking dish
• 1 pound (3-4 medium) zucchini, trimmed and grated
• 1 cup rice flour
• 2/3 tsp baking powder
• 1/2 tsp sea salt
• 2 eggs
• 1/3 cup sugar
• 1 cup créme fraîche or sour cream, whisked with sea salt and fresh cracked pepper to taste
• A few stalks of cilantro, roughly chopped
Preheat oven to 350˚ and place rack in top part of oven. Butter a 1 quart baking or souffle/casserole dish. Squeeze the grated zucchini dry in a cheesecloth or place in a fine-mesh strainer over a bowl and squeeze it until about 1/3-1/2 cup liquid comes out. Set aside. Beat the butter until creamy, then beat in eggs one by one, mixing well after each addition. Beat in the flour mixture and then stir in the zucchini and sugar. Pour the mixture (it will be thick and grainy) into the prepared dish and bake until the torta is firm, springy to the touch, and golden on top- about 45-55 minutes. Serve with the salt-and-pepper cream and a sprinkling of cilantro or another fresh herb of your choice.