Full Zucchini Moon...

This morning we were up before the sun in order to go to the other ranch to pregnancy test 112 heifers.  We had coffee and rolls and yogurt at 5:00 a.m. and then out the door with the horses loaded in the horse trailer, the insecticide, poking sticks, medicine (just in case), and an extra thermos of coffee.  It was just 44 degrees this morning which felt a bit chilly, but was perfect weather for working livestock.  Before I left in my pick-up truck, I saw the moon setting in the west and so I just had to snap a picture before it went down.  Isn't it lovely?  It doesn't even look real, does it?  It looks like a nice orange round of cheese from this view.  Tonight is actually the night of the the full moon.  The Farmers Almanac says:

Full Sturgeon Moon – August The fishing tribes are given credit for the naming of this Moon, since sturgeon, a large fish of the Great Lakes and other major bodies of water, were most readily caught during this month. A few tribes knew it as the Full Red Moon because, as the Moon rises, it appears reddish through any sultry haze. It was also called the Green Corn Moon or Grain Moon.

Last night Miss Hazel Peach saw the moon as it was rising above the trees near her house, and she told her mommy and daddy, "Moon stuck in the trees! Oh man! Whatarewegonna  do?"  Get the whole story here.  Don't kids think of the best things?

Since it appears that native tribes named the full moons, it is evident that they did not grow many crops or tend gardens because if they did, they would surely call the August Full Moon the Zucchini Moon.  Tonight, I am officially renaming it the Full Zucchini Moon.  We (and everyone I know) have lots of the prolific veggie in every size and shape from perfect cucumber lengths to baseball bat and club widths and lengths.  I've made luscious chocolate-zucchini cake and one of my favorites, zucchini-tomato skillet.   Do you have a favorite zucchini recipe to share?

This family recipe is quick and easy and can be changed up according to your tastes.  

Zucchini-Tomato Skillet

1-2 T. olive oil

1 T. butter

thin sliced onions

thin sliced zucchini

minced garlic

chunks of tomato

fresh chopped basil (or dried)

salt & fresh ground pepper

processed Swiss cheese

I start by heating olive oil and a tablespoon of butter in a large skillet on fairly high heat.  First add the onions and saute them until they are just caramelized and immediately add the zucchini and garlic.  Saute until zukes are tender but not mushy.  Lastly add the tomatoes, basil and salt & pepper.  Saute just a couple minutes and lastly, top the whole mess with a few  slices of processed Swiss cheese.  It melts quickly and deliciously on this dish.  Serve at once from the skillet.  The recipe probably only takes about 10 minutes cooking time to prepare after the slicing and mincing.

Happy Full Zucchini Moon!

May you have warm words on a cold evening,

a full moon on a dark night

and a smooth road all the way to your door.

~Irish Blessing