Author Archives: Nancy Wolff

Welcome to the Simple Homestead Blog Hop!

We are so glad that you have stopped by for a visit! We encourage you to look through some of the great posts shared by our readers and then take the time to read those that interest you. If you are adding to our list, thank you for sharing your homesteading, homemaking, and homeschooling posts with us. It’s so much fun to read your hints, tips, and happenings. We hope you have fun exploring all the great ideas everyone has shared with us.

Meet Our Great Co-hosts

Kathi at Oak Hill HomesteadFacebookPinterestInstagram Dash at Bloom Where You’re PlantedFacebookInstagram Sandra at Clearwater Farm – Facebook – Pinterest – Instagram Leah at Busy Gals Homestead and Leah’s Lovely LopsFacebook PinterestTwitter Nancy at On the HomefrontFacebookTwitterPinterest

Featured Posts

Each week we’ll feature the most-viewed post from last week’s hop. Each host also features her own picks from the posts linked the previous week. Visit each of our blogs to see if you were featured this week.

Our most-visited posts from last week’s hop:
10 things I’ve Stopped Buying

10 Best Frugal Living Tips

Please stop by to congratulate the featured bloggers this week.

If you were featured be sure to pick up your Simple Homestead blog hop button below. Just highlight the text in the box and paste into your blog sidebar; the button will show up automatically.

 

Nancy On The Home Front

The Rules

You are invited to share your original homesteading, homemaking, and homeschooling posts. We have a few little rules:

  • Family friendly posts only!
  • No links to blog hops or posts dedicated to advertising products.
  • Please share posts that you haven’t linked up previously to keep the hop fresh.
  • Please visit other bloggers and let them know you found them here.
  • Please follow us by email! You’ll receive notice when the hop is open for business.
  • Only share content and photos that you have created or have permission to share.
  • By linking to this hop you are giving us permission to link back to your post and share one photo if you are featured.
  • Please note: Posts that don’t follow these few little guidelines will be deleted.

Let’s start hopping!


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For many people growing giant vegetables is an obsession. Perhaps you’ve gone to an agricultural fair and seen the giant pumpkins that people have grown. I’ve done a lot of gardening in my life but I’ve never intentionally tried to grown giant vegetables.vegetables

 

This is not to say that I haven’t ended up with some pretty giant vegetables in my garden, mostly giant zucchinis. No matter how carefully you check under the leaves and try to pick all the zucchinis while they are small they have a tendency to stay hidden. All of a sudden you check the garden and find a very large zucchini sitting there.giant vegetables

 

Some of the large zucchinis I will chop up and make relish, zucchini cake or muffins. Occasionally they will end up in the compost pile. When we used to have chickens they would always enjoy it when I cut open a large zucchini for them to enjoy.giant vegetables

 

If you plan on saving seeds you may find yourself growing much larger than normal vegetables. For example cucumbers must be grown past maturity if you plan to save the seeds. You actually want the cucumbers to turn almost yellow before you can harvest the seeds.saving cucumber seeds

 

Other vegetables like the Gete okosomin grown quite large on their own. I was amazed at how large my friend Dave grew his squash!Gete okosomin

 

Growing giant vegetables involves having good seed, plenty of water and fertilizer and good soil in your garden. You also have to keep an eye on the various buys and animals that can attack your plants. If you pay close attention to those details you should be able to grow some giant vegetables of your own!pumpkins, fall harvest

 

If you are interested in growing extremely giant vegetables during your next growing season there are a few things to consider. Hare a few tips for you.

The Weird & Wonderful World of Giant Vegetables

Please include attribution to Sun Leisure with this graphic.

 

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Once a summer my husband and I drive to Groton, Vermont to visit a dear friend of the family. He has a wonderful farmhouse there that sits up on a hillside. Sitting on his porch enjoying the view has got to one of the highlights of our summer. Even on a misty morning the view is impressive.Groton, Vermont

 

This year the weather was a little chilly for swimming but there is a perfect swimming pond to enjoy on a hot summer day.Northeast Kingdom

 

Groton is a small Vermont town with a population just over 1000, located in the southwest corner of Caledonia County. It’s about an hour and a half drive from where we live, or just into the Northeast Kingdom.Northeast Kingdom

 

There are five state parks located in the Groton State Forest: big Deer State Park, Boulder Beach State Park, Ricker Pond State Park, Seyon Lodge State Park and Stillwater State Park. The various parks offer hiking, fishing, swimming, boating, picnicking and in the winter snowshoeing and cross-country skiing.Groton, Vermont

 

While our visit was short we were able to explore the beach although it was too chilly to go swimming. We also took a nice hike in the Ricker Pond State Park.Groton, Vermont

 

It’s always nice to be able to visit an area close to home and enjoy a change of scenery. Groton is a beautiful part of Vermont. It’s the perfect place to relax for the weekend.Groton, Vermont

 

On the drive home we always make a detour and stop at King Arthur in Norwich, Vermont. It you are ever in the area King Arthur is a wonderful place to stop. Not only do they have a fantastic store but they have a wonderful restaurant where you can find all sorts of goodies, from delicious salads and sandwiches to tasty desserts. Well worth the stop!King Arthur

 

Visiting Groton, Vermont each summer has become a tradition and we will miss visiting when we no longer live in Vermont.Groton, Vermont

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Yes, I am still harvesting zucchini from the garden and trying to find ways to use it up! Soup will be next, but today I’m making zucchini muffins. This recipe makes about two dozen delicious zucchini muffins. These muffins freeze well and if you don’t want to bake them all at once the batter will keep in the refrigerator for up to four days. So if you still have an abundance of zucchini in your garden use it to bake up a batch of these delicious muffins.zucchini muffins

 

Better Than Good Zucchini Muffins

 

Ingredients:

2 cups sugar

1 cup oil

4 large eggs

½ tsp. homemade vanilla

1 tsp. baking powder

1 tsp. Baking soda

1 tsp. salt

1 tsp. cinnamon

3 cups all purpose flour (can also use whole wheat flour)

2 cups grated zucchini

1 cup chopped walnuts

1 cup of currants (or raisins)

 

Directions:

 

Preheat your oven to 375. Prepare your muffin tins by either lining them with papers or grease each cup.

 

Beat the sugar, oil, eggs, and vanilla until the batter is smooth, about one minute. Add the baking powder, baking soda, salt and cinnamon, beating to combine. Add the flour, beating just until smooth. Add the zucchini, nuts and currants.

 

Divide the batter evenly among the prepared muffin cups, filling about ¾ full. Bake for 25-30 minutes, or until done. Remove from the oven and after about a minute remove from the muffin tins. Transfer to a rack to cool.zucchini muffins

 

Enjoy these muffins with your next cup of tea or pop them in the freezer to enjoy this winter. They travel well so if you’re going somewhere for the weekend put a few in a sealed container and bring them along. I hope you enjoy these muffins as much as we do!zucchini muffins

Welcome to the Simple Homestead Blog Hop!

We are so glad that you have stopped by for a visit! We encourage you to look through some of the great posts shared by our readers and then take the time to read those that interest you. If you are adding to our list, thank you for sharing your homesteading, homemaking, and homeschooling posts with us. It’s so much fun to read your hints, tips, and happenings. We hope you have fun exploring all the great ideas everyone has shared with us.

Meet Our Great Co-hosts

Kathi at Oak Hill HomesteadFacebookPinterestInstagram Dash at Bloom Where You’re PlantedFacebookInstagram Sandra at Clearwater Farm – Facebook – Pinterest – Instagram Leah at Busy Gals Homestead and Leah’s Lovely LopsFacebook PinterestTwitter Nancy at On the HomefrontFacebookTwitterPinterest

Featured Posts

Each week we’ll feature the most-viewed post from last week’s hop. Each host also features her own picks from the posts linked the previous week. Visit each of our blogs to see if you were featured this week.

Tie for the most-visited post from last week’s hop:

Five Homestead Skills You Need

Please stop by to congratulate the featured bloggers this week.

If you were featured be sure to pick up your Simple Homestead blog hop button below. Just highlight the text in the box and paste into your blog sidebar; the button will show up automatically.

Nancy On The Home Front

The Rules

You are invited to share your original homesteading, homemaking, and homeschooling posts. We have a few little rules:

  • Family friendly posts only!
  • No links to blog hops or posts dedicated to advertising products.
  • Please share posts that you haven’t linked up previously to keep the hop fresh.
  • Please visit other bloggers and let them know you found them here.
  • Please follow us by email! You’ll receive notice when the hop is open for business.
  • Only share content and photos that you have created or have permission to share.
  • By linking to this hop you are giving us permission to link back to your post and share one photo if you are featured.
  • Please note: Posts that don’t follow these few little guidelines will be deleted.

Let’s start hopping!

SaveSave

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SaveSave

I apologize for yet another zucchini recipe but think this is the best one yet. It’s so good that I plan to serve it to company soon! The meatballs can be made ahead of time and you use a spirilizer to turn your zucchini into “noodles”. I think you’ll agree that this zucchini pasta with meatballs is delicious!zucchini pasta with meatballs

 

Zucchini Pasta with Meatballs

Ingredients:

 

1 large zucchini or 2 smaller ones

1-pound ground beef

¼ cup Italian flavored breadcrumbs (I used panko breadcrumbs)

1 Tbsp. parsley

¼ tsp. nutmeg

¼ tsp. allspice

½ cup onion, finely chopped

½ tsp. garlic powder

1/8 tsp. pepper

½ tsp. salt

1 egg

1 Tbsp. olive oil

5 Tbsp. butter

3 Tbsp. flour

2 cups beef broth

1 cup heavy cream

1 Tbsp. Worcestershire sauce

1 tsp. Dijon mustard

 

Directions:

 

Spiralize your zucchini. Place the zucchini noodles in a colander and sprinkle lightly with salt; set the colander in a sink or over a bowl. Let sit while you make and cook the meatballs.

 

In a medium bowl combine the ground beef, breadcrumbs, parsley, allspice, nutmeg, onion, garlic powder, pepper and salt and egg. Mix well.

 

Roll into 12-16 large meatballs. In a large skillet combine olive oil and 1 Tbsp. butter. Add the meatballs and cook, turning to brown on all sides. Cook until the meatballs are cooked through. Transfer to a plate.zucchini pasta with meatballs

 

Add the remaining 4 Tbsp. of butter to the same skillet, heat until the butter is melted and then add the flour. Whisk until it turns brown. Slowly stir in the beef broth and heavy cream. Add the Worcestershire sauce and Dijon mustard and bring to a simmer. Cook until the sauce starts to thicken. Salt and pepper to taste. Add the meatballs and simmer for another 1-2 minutes.

 

While the sauce is thickening rinse the zucchini to remove the excess salt and squeeze dry. In a large skillet melt 1 Tbsp. olive oil, add the zucchini and cook until heated through and somewhat soft.

 

When the sauce and meatballs are ready serve over the zucchini pasta. Zucchini Pasta with Meatballs is delicious and good enough for company!zucchini pasta with meatballs

Print Recipe
Zucchini Pasta with Meatballs
I apologize for yet another zucchini recipe but think this s the best one yet. It’s so good that I plan to serve it to company soon! The meatballs can be made ahead of time and you use a spirilizer to turn your zucchini into “noodles”. I think you’ll agree that this zucchini pasta with meatballs is delicious!
zucchini pasta with meatballs
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
zucchini pasta with meatballs
Instructions
  1. Spiralize your zucchini. Place the zucchini noodles in a colander and sprinkle lightly with salt; set the colander in a sink or over a bowl. Let sit while you make and cook the meatballs. In a medium bowl combine the ground beef, breadcrumbs, parsley, allspice, nutmeg, onion, garlic powder, pepper and salt and egg. Mix well. Roll into 12=16 large meatballs. In a large skillet combine olive oil and 1 Tbsp. butter. Add the meatballs and cook, turning to brown on all sides. Cook until the meatballs are cooked through. Transfer to a plate. Add the remaining 4 Tbsp. of butter to the same skillet, heat until the butter is melted and then add the flour. Whisk until it turns brown. Slowly stir in the beef broth and heavy cream. Add the Worcestershire sauce and Dijon mustard and bring to a simmer. Cook until the sauce starts to thicken. Salt and pepper to taste. Add the meatballs and simmer for another 1-2 minutes. While the sauce is thickening rinse the zucchini to remove the excess salt and squeeze dry. In a large skillet melt 1 Tbsp. olive oil, add the zucchini and cook until heated through and somewhat soft. When the sauce and meatballs are ready serve over the zucchini pasta. Zucchini Pasta with Meatballs is delicious and good enough for company!

 

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