Alissa has taken over pizza Fridays and due to the plethora of zucchini we are making zuchinni everything so I found a recipe for a zucchini crust. Alissa kindly made this for me though both she and Our John preferred the regular bread crust which was great as I got to eat all of mine. Wai and Tane even got a slice each.
It is more a thin fritatta than a pizza! You can lightly top it with anything you like. It held together well and was easy to eat by the slice. I loved it and as long as the zucs grow this will be my Friday dinner.
Zuchinni pizza base.
Oven at 450F
Grate two cups of zucchini, place in lined colander, sprinkle 1/4 teaspoon salt and a few squeezes of lemon and let sit for 10 minutes to drain, then aqueeze every last drop out of that vegetable. The dryer the better.
Place zuchinni in a bowl add two beaten eggs, mix well, then add 1/2 cup regular flour or almond flour (I like the almond flour), 1/2 cup of grated tasty cheese of choice (for me a good tasty cheddar) then mix again.
Pepper and salt to taste.
Spread out in a thin round and bake until golden brown, (about 10 minutes) remove from oven and arrange cheese and toppings then bake a further 10 minutes.
My toppings last night were sundried tomato pesto, goats cheese, salami and basil.
And they are growing. The zucchini. Which is great. We are stacking them up and making zucchini everything. And Wai loves them too
I have sold Carlos the Tiny. It was an experiment with good intentions and no issue, but maybe he will do better on a bigger farm with a more reliable batch of heifers. He will leave next Thursday. He will be interesting to load but by then I will have lots of helpers.
Wai’s attitude popped back up yesterday and he was out grazing when I got to the barn. In fact when the sun began to warm up I had to entice him inside with his breakfast. He did not want to come in at all.
There is a very deep gouge like a crevasse revealing itself right down behind his shoulder. In some areas a good 1/2 inch deep. Yesterday I was able to remove the lifting dead rotting cover and get this properly cleaned and drained. There is granulating skin under there but it is very bumpy, with high sides and not too much is pink yet. I think this area was bothering him a lot. The regenerating tissue will not be able to close this big hole – it runs right down his side and is over an inch wide – if all goes well the best he can hope for is a dramatic scar.
We are learning a lot about skin regeneration aren’t we? I sure am.
In the end I did not call in the vet. The pig seemed fine. In fact he was even jollier yesterday after his sleep day. And much more vocal. I will ask the vet to fit us in somewhere next week but not as an emergency call. More of a farm visit if he is out this way.
I think Wai might be magic. What do you think about re-incarnation? I am not sure what I believe about all that but this animal has a big soul and an old way of dealing with things. He moves very slowly of course but now that he can see, he stops every now and then on his laborous walks with me and raises his head as far as his messed up neck will let him and considers things in that old man kind of way. A cow, or a cat or a fence post.
I am quite sure that no other animal on this farm could have survived the last month or so of this animals life. (how long has it been)? And if he were a human he would have been in intensive care for much of that time. And still in the hospital right now.
Yet he is healing and puddling about. I have no idea how long he will bless us with his presence but he feels like a blessing.
I hope you have a lovely day.
The zuchinni pizza base was adapted from this recipe.
Off to work for me.
Saturday 07/15 10% / 0 in
Partly cloudy. High 81F. Winds light and variable.
Saturday Night 07/15 40% / 0.03 in
Clear in the evening then increasing clouds with some scattered thunderstorms after midnight. Low 66F. Winds light and variable. Chance of rain 40%