My favorite post of the week is the one I share about all the goodies I get from bartering! I had plenty of bartering opportunities this past week with two farmers markets and our swap and shop at the Ladies Homestead Gathering.

My collateral is usually homemade breads and herbal salves, syrups and oils so at the markets I ask a few vendors if they would like to swap something. Most of the time it is a YES!!! But, sigh…sometimes they tell me they don’t eat bread. Sorry I still think that is weird. Don’t get me wrong, I am not knocking gluten free people but I think there are a few folks that are not gluten intolerant really just the fact that they eat too much of it and feel, well…. you know …crappy, bloaty, yucky! Eat anything in moderation=happy tummies!!!!

So back to the deals. 🙂

Here are the goodies and keep reading because I have a super easy delicious stuffed zucchini recipe for you!

Oh yeah and I got 36 ears of corn from a friend for two loaves of bread.

Big bowl of blueberries, fresh bay leaves, fresh thyme, vidalia onions and a beautiful pottery bowl.
Big bowl of blueberries, fresh bay leaves, fresh thyme, vidalia onions and a beautiful pottery bowl.

 

Cherry tomatoes!!!
Cherry tomatoes!!!
Peach jam, pickles, pineapple sage jelly, 4 books and a crochet purse!
Giant bag of diatomaceous earth and Peach jam(forgot pic of these), pickles, pineapple sage jelly, 4 books and a crochet purse!

 

 

Water buffalo sausages
Water buffalo sausages

Saturday night we ate an almost locally grown dinner.

Stuffed zucchini, water buffalo sausages, fried rice and salad.

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Here is the recipe for the stuffed zucchini –

1 large zucchini(I grew Cocozelle zucchinis this year)

5-6 cherry tomatoes cut up

1/4 cup homemade italian breadcrumbs

1/4-1/2 cup mozzarella

1 tablespoon romano cheese

corn scraped off 1 corn cob

small onion chopped

1 clove garlic chopped

black pepper to taste

1-2 tablespoons olive oil

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Cut zucchini in half and place in microwave – cook for 4-5 minutes. Let cool for 5 minutes so you can handle it.

Scoop out the inside leaving the shell intact.

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Chop up the scooped zucchini

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Mix all the ingredients in a bowl, saving a bit of breadcrumbs and cheese for the top. Scoop back into the zucchini boats.

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Bake in a preheated oven 375o – for 20-30 minutes until melty and crispy on top. mmmmmmmm. The white rice was not local, neither was the cheese or olive oil but everything else we either grew, got at the farmers market or bartered.

Enjoy!

Anne-Marie

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