Chocolate Chunk Zucchini Bread

För recept på svenska, klicka här: Zucchinibröd med choklad

Yes, yes, we’re going crazy with zucchini recipes here – but hey, the season is actually coming to an end soon! We said bye-bye to a bunch of zucchini plants a few weeks back and started spinach in that spot instead, but have kept a few for an extension to the summer. And while the production rate has dropped significantly compared to July and August, we’re still getting a few fruits every week. This keeps us more than satisfied, and it probably goes without saying that we’re pretty excited for the fall crops to ripen now, after a long summer of endless amounts of crispy cucumbers, said zucchini, chard etc. But before we welcome root veggie galore and go nuts for kale salads again, just one more way of using up the summer squash masses: zucchini bread.

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Plum Sorbet

För recept på svenska, klicka här: Plommonsorbet

While prime ice cream season might be fading away with the arrival of crispy fall weather, some of the best sorbets can actually be made with what nature has in store right now. Apples make wonderful sorbets, in case you’ve never tried that, and plums do too. We’re working with the latter here, and can’t recommend it enough. Plus, many of us (well, not us this year – so thank you neighbors) have more plums than we can possibly eat, making sorbet both an unusual and practical application, since it’ll last for a long time in the freezer. You can actually also just freeze halved and pitted plums just as they are, and then make this sorbet at a later date. We have done that, and it works great. Oh, and if you use purple or red-ish plums, you can also count on a beautiful color, adding a touch of flair to any dinner party dessert.

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Crispy Zucchini Fritters

För recept på svenska, klicka här: Frasiga zucchinibiffar

As we’re slowly making our way out of summer-break routines and feeling the creative juices come back to us, we’re also celebrating 1 year of recipe posting! Actually, yesterday marked 365 days since we shared our first ever recipe – zucchini patties – and what could be a better way of celebrating that than sharing a new and improved version of it? Last year, we harvested roughly 30 kg (66 lbs) of zucchini and turned the majority into patties/fritters. Some went into these Chocolate Zucchini Muffins (another close to inaugural recipe) and the rest was sautéed, grilled or eaten in another simple fashion. This year, we’re at 40 kg (88 lbs) and still counting. We’ve dealt with the masses in similar ways, but are also planning a big batch of zucchini bread (as in, a sweet-ish type of deal) in the next few days. If that project comes out successful, we’ll be sharing a recipe of course. However, we’re facing a very privileged problem right now: beautiful late summer weather has settled in, so we have no desire to be baking inside. Oh well.

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Cold Sesame Noodles and Green Beans

För recept på svenska, klicka här: Kalla sesamnudlar och gröna bönor

The very first meal Mike ever cooked me was an Asian-esque plate of cold sesame noodles and seared portobello mushrooms. I thought this was incredibly innovational and cool – I mean, cold noodles? I’d never heard of such a thing. It was delicious, too. Needless to say, he’d definitely passed the test.

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Simple Potato Salad with Lentils, Sugar Snaps and Basil

För recept på svenska, klicka här: Enkel potatissallad med linser, salladsärtor och basilika

Potato salads of different kinds replace soups and stews as our “clear out the fridge” meals in the summer. More or less anything can go in there, and it turns out a nutritious and delicious dish every time with some simple add-ins and flavorings. This version here is as simple as can be (although substitutions are of course encouraged) and comes together in just a little longer than the boiling time for the potatoes themselves.

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Our First Kayaking Endeavor

It all started this late winter, when we glanced at the boat outside of our window. A Flipper 575 (think typical medium-sized hard top motor boat), resting on a somewhat rickety boat trailer and covered by a generous amount of snow. Bettan. That had been her name for the 20+ years she’d been in the family, and she had indeed taken us to many glorious, wondrous, breathtakingly beautiful places around the archipelago and helped create many, many happy memories. When Mike and I took over the house 2 years, Bettan came as a part of the deal. Sweet, we thought, back in NYC. A house AND a boat. We’ll be living the life. But then… pieces shifted and the (preferred) look of our specific puzzle changed. Bettan’s past-its-glory-days engine caused us a massive headache, for one. We also realized that moving a giant boat is an incredibly stressful thing to do (we started calling the drives with trailer and boat “death rides”). And boats and all the equipment cost a ridiculous amount of money. So this winter, we started thinking. Is boating really our thing? Well, maybe, we thought. We love exploring uninhabited islands and get access to parts we couldn’t get to otherwise. We think the archipelago (and especially its outer parts) is out of this world gorgeous. But is it worth the stress and the money of keeping a boat? Definitely no. And how do we feel about puttering around this pristine place, using an old 2-stroke engine spewing out emissions and relying on fossil fuels to move forward? Not very good. So as hard as it can be to part ways with an old ”friend”, Bettan got to move to a new home this spring – and we were left with a freed up, big corner of the property that will soon be turned into another vegetable patch, some money in our pocket… and a desire to learn how to kayak.

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Yellow Pea Patties with Parsley

För recept på svenska, klicka här: Biffar på gula ärtor och persilja

The quest for the best veggie patty continues – but we’re nearing the end, it seems! We simply have to humble brag a little here, and throw it out there that these are our best ones so far. They’re almost ridiculously wallet and climate friendly – we buy dried yellow peas (Swedish grown) and cook them ourselves, and a whole 1 kg packet costs about SEK 15 (USD 1.50), yielding approx. 50 or so patties. That’s lots of food for little money, and a very eco-friendly option at that.

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