 | Things learned: Todd was so busy weeding, he forgot to check the zucchini. Even when he started checking, he wasn't aware that they literally grow overnight! Luckily, we still get plenty of the right size, and the chickens love the extra. Next year, he will plant less, and NO yellow summer squash. None of us like yellow summer squash! Most important: Oversized zucchini are great for explosive type entertainment! The men put one in a fallen tree trunk and lit a firecracker - bomb - left over from a wedding celebration! Little boys! Consider this: It is said that if no one gives you zucchini, you don't have many friends. (At least that garden!) |
Zucchini time (2011) (by Mary)
Joke: If you leave your car unlocked or windows rolled down this time of year, it may be full of zucchini when you return!
Although funny, that joke frustrates me because it makes me think they are easy to grow, and I can't seem to grow them here in my city garden! However, they are so plenteous at the farm, the chickens get a big, fat one each day.
A cup of zucchini has 35% of our daily requirement of vitamin C and 15% of vitamin B6, plus other good things, so it is a cheap way of packing in good nutrition.
Both Nancy and I are using zucchini and have also frozen it grated in two cup batches. I want to share my favorite zucchini recipes with you. The first is zucchini pineapple bread that Larry loves because it is so moist and tasty. The second, zucchini pancakes, is a way of sneaking veggies in an ordinary recipe. The third, zucchini patties, is a favorite of my daughter Amy's family. I hope you'll try them!
Zucchini Pineapple Bread (2 - 9x5 loaves, freezes well) (I always think it is better after frozen.)
3c. flour (part whole wheat if you prefer)
1t. salt
1t. baking soda
½ t. baking powder
1 ½ t. cinnamon
4 eggs
2 c. sugar (This can be reduced &/or substituted with honey or Stevia)
2 c. grated zucchini
2/3 c. oil
2 t. vanilla extract
2 - 8 oz. cans crushed pineapple, drained (I use a regular 20 oz. can and take out the extra.)
Preheat oven to 325. Mix dry ingredients. Beat eggs with mixer till foamy.
Add sugar, zucchini, oil and vanilla till just moist. Add pineapple. Put
in 2 loaf pans with wax paper on the bottom. Bake at 325 degrees for 1 hour
or until a
toothpick comes out clean.
Zucchini Pancakes
4 eggs
2 cups grated zucchini
3/4 cup flour
1/2 teaspoon white sugar
1/2 teaspoon salt
3 tablespoons olive oil
4 teaspoons baking powder
1/4 cup butter, melted
Preheat griddle to about 425 or 450 degrees.
In large mixing bowl, beat eggs, add shredded zucchini, and mix well using a fork.
Add flour, sugar, salt, and vegetable oil and stir to blend well. Add baking powder
and mix well using a large spoon. Spoon on griddle, about 2 tablespoons for each
pancake. Cook until there are no longer bubbles forming and turn.
(About 2 minutes on each side.)
Rub with melted butter and serve immediately.
Zucchini Patties (I cut this recipe in half for the two of us.)
4 c. grated zucchini
1 T. sea salt
4 eggs, lightly beaten
1 small onion, finely chopped (you can decrease this amount)
2 c. whole grain bread crumbs
Sea salt and pepper
¼ tsp. cayenne pepper (I don't use this.)
½ c. Parmesan cheese
4 T. butter
4 T. olive oil
Mix zucchini with salt and let stand ½ hour. Rinse well with filtered water
and squeeze dry in a tea towel (or paper towels). Mix with eggs, onion,
bread crumbs, cheese and cayenne pepper and season to taste. Form into
patties and sauté a few at a time in butter and olive oil.
