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I still have 4 Waltham Butternut in the basement, and 2 acorn.
Trying a new variety of winter squash this year called Sweet Meat.
Trying a new variety of winter squash this year called Sweet Meat.
4 species of squash
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I have Seminole pumpkin seeds from Hoss this year.
Planted butternut, acorn and spaghetti yesterday. Only types that I have good luck with and they last the longest in storage
I planted Butternut and Acorn
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I read about a woman who got more than 700 pounds of zucchini from her garden. She dehydrated it and made it into flour. I am not sure how she uses it, in comparison to wheat flour, but I thought it was an excellent thing to know about. We all know that zucchini grows like crazy. It would be so much easier to grow zucchinis versus wheat.
But then I wondered about using other kinds of squash and even pumpkins that we might have excess of to make into flour?
But then I wondered about using other kinds of squash and even pumpkins that we might have excess of to make into flour?
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WHY CHOOSE HEARTHY SQUASH FLOUR?
HIGH IN NUTRIENTS, LOW IN SUGAR Squash flour is a great source of nutrition and extremely beneficial for your health. The mineral-rich flour boosts eye health, reduces the risk of cancer, and maintains blood pressure levels.NUMEROUS HEALTH BENEFITS WITH IMMUNE SYSTEM SUPPORT Squash flour is filled with vitamins A and C. These antioxidants in the flour make it beneficial for your immune system support. Not only that but vitamin C in the Squash flour boosts collagen production and keeps your skin from drying out.
VERSATILE AND EASY TO INCORPORATE the hearty foods Squash flour can be used in a variety of snacks and recipes. It is easy and quick to use in the kitchen. The Squash flour's unique taste makes it an ideal and healthier substitute for your desserts and savory dishes instead of regular flour.
BAKE GLUTEN-FREE, ORGANIC, AND TASTY DESSERTS You are still able to bake anything you like and have as many sugary treats as you prefer which are healthier and organic. Make your house smell sweet and allow yourself to indulge in your cravings as many times as you want.
NON-GMO, MADE WITH HIGH-QUALITY SQUASH The hearty foods Squash flour is made with high-quality Squash and is 100% organic, without any processed sugars. Squash flour can be included in your desserts due to its natural sweetness and is a much more healthy substitute.
NATURALLY FLAVORED, FILLED WITH ANTIOXIDANTS Using Squash flour will not make you compromise on taste, in fact, its distinct and unique flavor may enhance your recipes even further. Squash flour also contains vitamins B6 which is an excellent natural antioxidant.
PROTECTS AGAINST HEART DISEASES The hearty foods flour is jam-packed with all the minerals you need daily and contains a hefty amount of fiber that will allow you to stay on the top of your health pyramid. Squash flour boosts your gut health and is a mineral-rich antioxidant that protects against heart diseases.
HELPS LOWER THE RISK OF DIABETES Squash flour can be used in a variety of sweet dishes and you can use it to make even healthier versions of your favorite desserts or comfort foods. It helps maintain your blood sugar levels and allows you to enjoy recipes with their natural sweetness!
Nice, both of those are on my list of favorites.
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https://maysatro.blogspot.com/2024/...gy3-E7WUi22EB6tF4Vha_VPHz_kCo#google_vignette
You may have heard of zucchini flour before, also known as Amish flour or troops flour. It has been a staple in Amish and Mennonite households for generations. During the rationing of the 1940s, zucchini flour was embraced as a way to make the most of limited resources. And now, in our current context, it offers a solution to rising wheat costs and potential shortages.
Making zucchini flour is surprisingly easy. All you need are oversized zucchinis – the larger, the better. Peel them using a carrot peeler into thin, even strips for faster drying or use a mandolin for quicker preparation. Remove any large seeds for a finer texture, but everything else is fine. The key is to ensure that the zucchini is completely dry. Any moisture left will ruin it during storage, so it's better to err on the side of over-drying.
Once the zucchini strips are dry, run them through a food processor or hand grinder until you achieve a powdered consistency. The resulting zucchini flour will have a marbled green appearance and a texture similar to good quality whole wheat flour. Three large zucchinis usually yield around four or five cups of finished zucchini flour.
Zucchini flour can be a versatile substitute for regular flour in most recipes. You can replace one-third of the flour with zucchini flour without any noticeable changes to the finished product. Additionally, it acts as a thickening agent for gravies, works well as a breading for fish, and is particularly useful in making tortillas and bannock, which are quick and easy bread options. It can even be used to make delicious dumplings and brownies.
To store your zucchini flour, place it in airtight jars or consider vacuum-sealing it for longer shelf life. If you have access to a local family-owned grist mill, you can even produce zucchini flour for free, making it a sustainable and cost-effective solution. Other vegetables like sweet and regular potatoes, other squash varieties, acorns, and pumpkins can also be used to make flour, but zucchini tends to have the mildest flavor, which is why it is often preferred.
By incorporating zucchini flour into your cooking, you can significantly reduce your dependence on traditional flour, cutting usage by up to a third. It's an excellent way to make the most of your zucchini harvest and avoid feeling overwhelmed by an abundance of this versatile vegetable.
So, why not give zucchini flour a try? Embrace this sustainable and cost-effective survival technique, inspired by the resourcefulness of the past. Stretch your precious resources, experiment with different recipes, and enjoy the benefits of zucchini flour in your kitchen.
Zucchini Flour: A Sustainable and Cost-Effective Survival Technique from WWII
In my research on WWII survival methods, I stumbled upon a technique that I found both brilliant and sustainable – zucchini flour. As supply chain issues continue to pose challenges, it's no surprise that bread, yeast, and flour are among the first items to disappear from store shelves. This technique offers a practical way to stretch precious resources using something most of us can easily grow – zucchini.You may have heard of zucchini flour before, also known as Amish flour or troops flour. It has been a staple in Amish and Mennonite households for generations. During the rationing of the 1940s, zucchini flour was embraced as a way to make the most of limited resources. And now, in our current context, it offers a solution to rising wheat costs and potential shortages.
Making zucchini flour is surprisingly easy. All you need are oversized zucchinis – the larger, the better. Peel them using a carrot peeler into thin, even strips for faster drying or use a mandolin for quicker preparation. Remove any large seeds for a finer texture, but everything else is fine. The key is to ensure that the zucchini is completely dry. Any moisture left will ruin it during storage, so it's better to err on the side of over-drying.
Once the zucchini strips are dry, run them through a food processor or hand grinder until you achieve a powdered consistency. The resulting zucchini flour will have a marbled green appearance and a texture similar to good quality whole wheat flour. Three large zucchinis usually yield around four or five cups of finished zucchini flour.
Zucchini flour can be a versatile substitute for regular flour in most recipes. You can replace one-third of the flour with zucchini flour without any noticeable changes to the finished product. Additionally, it acts as a thickening agent for gravies, works well as a breading for fish, and is particularly useful in making tortillas and bannock, which are quick and easy bread options. It can even be used to make delicious dumplings and brownies.
To store your zucchini flour, place it in airtight jars or consider vacuum-sealing it for longer shelf life. If you have access to a local family-owned grist mill, you can even produce zucchini flour for free, making it a sustainable and cost-effective solution. Other vegetables like sweet and regular potatoes, other squash varieties, acorns, and pumpkins can also be used to make flour, but zucchini tends to have the mildest flavor, which is why it is often preferred.
By incorporating zucchini flour into your cooking, you can significantly reduce your dependence on traditional flour, cutting usage by up to a third. It's an excellent way to make the most of your zucchini harvest and avoid feeling overwhelmed by an abundance of this versatile vegetable.
So, why not give zucchini flour a try? Embrace this sustainable and cost-effective survival technique, inspired by the resourcefulness of the past. Stretch your precious resources, experiment with different recipes, and enjoy the benefits of zucchini flour in your kitchen.
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FAQs:
1. Can I use zucchini flour in gluten-free recipes?
Yes, zucchini flour can be used in gluten-free recipes as a substitute for traditional flour. However, keep in mind that zucchini flour does not contain gluten, so additional binders or ingredients may be required to achieve the desired texture and structure in baked goods.2. Can I store zucchini flour for a long time?
When stored in airtight containers or vacuum-sealed bags, zucchini flour can last for several months to a year. Make sure to keep it in a cool, dry place away from moisture and direct sunlight to maintain its quality.3. Are there any other vegetables I can use to make flour?
Yes, besides zucchini, you can make flour from other vegetables like sweet and regular potatoes, different squash varieties, acorns, and pumpkins. Each vegetable will bring its own unique flavor and characteristics to the flour, allowing for diverse culinary creations.Zucchini flour, sustainable survival technique, WWII rationing, stretch resources
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I've made zucchini flour. Just ground dehydrated zucchini. I don't know many who have used it in our area, but gluten free flours are the rage. I ground up a bunch of rice for a family member to use. Ground beans are used often.
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I think it is an easy and inexpensive way to store a bunch of food. Sometimes just one plant produces more than a person can keep up with. Imagine a dozen plants!
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This has some of the same information as posted before, but from Canadian Pioneer Woman:
Great share from a member.
Zucchini flour.
Might be old news to some, but you never know right. With rising concerns on wheat costs just thought I’d share it.
There’s probably fancier ways of doing this out there, but here’s how I learned. Easy peasy. Nothing to it.
We love and make tons of zucchini flour every year. You may have heard it called Amish flour or troops flour before. It’s a Staple in Amish and Mennonite household for generations here. It was also embraced in the 1940’s during rationing.
You let your zucchini grow, oversized is actually better. Large to extra large. Marrow sized. I peel mine with a carrot peeler, into thin even strips for less drying time. Or slide it through a mandolin for speed of prep.
Run it through the electronic dehydrator or just thread it. . No large seeds if possible for finer texture. Everything else is fine. It must be absolutely dry. It’s essential. If in doubt always dry it more, any moisture will ruin it during storage
Then run it through a food processor or hand grinder until you have a powdered consistency. It will be a marbled green looking power. Texture is similar to a good quality whole wheat flour. That is zucchini flour. Three large zucchini is about four or five cups for me finished.
It can be used to replace 1/3 of flour in most recipes without any change to the finished products, acts as a thickening agent for gravies, great for breading fish but we really tend use ours for tortillas and bannock since those are our quick go to breads. It also makes great dumplings and brownies.
Store in air tight jars , or we often vac pac ours
For us, we still purchase grains from a local family owned grist mill. So this is free, sustainable, easily produced on site and it has a mild taste. Most people wouldn’t pickup on it. It cuts our flour usage by a third . You can do the same with sweet and regular potato, other squash acorns, and pumpkin. I just find myself zucchini is the least flavoured. Plus we get overloaded by the darn things.
The Canadian Pioneer Woman
Great share from a member.
Zucchini flour.
Might be old news to some, but you never know right. With rising concerns on wheat costs just thought I’d share it.
There’s probably fancier ways of doing this out there, but here’s how I learned. Easy peasy. Nothing to it.
We love and make tons of zucchini flour every year. You may have heard it called Amish flour or troops flour before. It’s a Staple in Amish and Mennonite household for generations here. It was also embraced in the 1940’s during rationing.
You let your zucchini grow, oversized is actually better. Large to extra large. Marrow sized. I peel mine with a carrot peeler, into thin even strips for less drying time. Or slide it through a mandolin for speed of prep.
Run it through the electronic dehydrator or just thread it. . No large seeds if possible for finer texture. Everything else is fine. It must be absolutely dry. It’s essential. If in doubt always dry it more, any moisture will ruin it during storage
Then run it through a food processor or hand grinder until you have a powdered consistency. It will be a marbled green looking power. Texture is similar to a good quality whole wheat flour. That is zucchini flour. Three large zucchini is about four or five cups for me finished.
It can be used to replace 1/3 of flour in most recipes without any change to the finished products, acts as a thickening agent for gravies, great for breading fish but we really tend use ours for tortillas and bannock since those are our quick go to breads. It also makes great dumplings and brownies.
Store in air tight jars , or we often vac pac ours
For us, we still purchase grains from a local family owned grist mill. So this is free, sustainable, easily produced on site and it has a mild taste. Most people wouldn’t pickup on it. It cuts our flour usage by a third . You can do the same with sweet and regular potato, other squash acorns, and pumpkin. I just find myself zucchini is the least flavoured. Plus we get overloaded by the darn things.
