Saturday, August 20, 2011

Slow Down, Sheep at Work

Behold the best little lawn mowers. They trim easily in the hard to mow parts on the farm, as well as the rest of the farm.I had to take the time to enjoy these little creatures. Just an end of summer day moment to stop and enjoy before it goes away.Taking care of animals is time consuming; sometimes the time consuming part is to just stop and enjoy watching them.                                                   We have been enjoying our farm produce.  I am growing pool ball zucchini and found this recipe that is good for the pool balls, but would also work for regular zucchini.

             Spinach Stuffed Zucchini 5*
5 small zucchini pool balls, stem ends cut off
2 Tbs olive oil
3/4 tsp salt
1/4 tsp ground black pepper
2 Tbs butter
1/2  cup onion, diced
1 cup chicken flavored stuffing mix
1 pkg fresh baby spinach microwaved, drained
     -- and chopped OR (10-ounce) package
     -- frozen chopped spinach, thawed and squeezed dry)
1/2 cup sour cream
1  cup shredded sharp Cheddar or Jarlsburg
1. Preheat oven to 350 degrees F.
2.  Cut squash in half. Parboil squash in boiling water for 2 to 3 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp.
 3. In a large skillet, melt butter over medium heat. Add onion; cook 5 minutes or until transparent. To the skillet, add stuffing mix, spinach, sour cream, cheese and squash pulp. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into squash shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through.
Recipe Source: Paula Deen (Quick and Easy 2008)

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