With the zucchini harvest up to 60 pounds now, I have been scrambling to find new ways to prepare it. They’ve all been great, and so diverse (zucchini quinoa cakes, zucchini muffins, relish, soup, stir fry). But sometimes you just want an old favorite. This recipe is one my mom included in the book she made for me when I went off to college, complete with adorable illustrations. Continue reading Italian-style sweet & sour zucchini
We are pretty hooked on muffins around here. We eat them at least twice a week. When I’m really on top of my game (or drowning in produce) I have three different kinds in the freezer at any one time. Of course these days, one of those has to be zucchini. At last check, my single zucchini plant had grown to 13’ by 9’ – completely overtaking the sidewalk. To get the visual, click through. Continue reading Zucchini muffins with walnuts. And another confessional.
In my never-ending quest to use the 60 pounds of zucchini my wonder plant has produced I have trolled the internet and my cookbook library to find a wide variety of preparations that showcase the versatility of this vegetable. (Click here for the ever-growing list of recipes I’ve posted.) So far, I think this is my favorite. Continue reading Stir fried zucchini with oyster sauce
After making zucchini fritters I had some leftover grated zucchini. I also had some leftover cooked quinoa in the fridge. I don’t love quinoa, but I’m trying to work on our relationship as I know it is a worthy staple. Inexpensive, fast, easy and nutritious. Gotta love that. Just not the taste and texture so much. But I thought I’d give it a second (er, twelfth?) chance as a supporting character and with a twice-cooked approach to alter the texture. Big improvement. Continue reading Zucchini quinoa cakes
Ripping out four of our beloved tomato plants this weekend left us with about 5 pounds of green tomatoes. Having already made Piccalilli and Green Tomato Chutney, I wanted to try something a bit less New England-y. After browsing numerous options (e.g., Fried Green Tomatoes, green tomato gratin, green tomato jam) I read several Indian-inspired recipes. Bingo! Just the alternative I was looking for. Continue reading Green tomato curry
Two events coincided to provide the opportunity for me to create this recipe. Being two and a half weeks into my $200 grocery month challenge (see a future post on this), I’m digging deep into the freezer these days. Recently my hunt yielded a bag of frozen, cooked rice. Couple that with the fact that my miracle zucchini plant is still producing more than 5 medium to large zucchinis each week, and you get zucchini rice cakes! Continue reading Zucchini rice cakes
We are deep into zucchini season now, and my monster is still pumping out 3-5 lbs of fruit a week. At last count we had 24 pounds stashed in the freezer. As nice as it is to have an enormous supply of garden fresh vegetables ready to cook into something delicious, I find it even more helpful to have my freezer stocked with meals I have already prepared. Continue reading Zucchini soup two ways. And a confessional
This recipe is adapted from several I found in The Davis Farmers Market Cookbook and The Earthbound Cook but simplifies the techniques they use. My version yields the benefits of cooking the tomatoes in a two-step-process (i.e., roasting and simmering) just as some of the cookbook versions do, but avoids the tedious steps the originals use to remove the tomato skins. Continue reading Roasted tomato sauce – Take I