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Posts Tagged ‘zucchini’

Squash Madness

Between my local CSA and our garden I am getting about 10 squashes – zucchini, yellow summer squash, patty pan, spaghetti squash – a week coming into my kitchen! What to do with it all?!

Squash soup, stuffed squash, baked squash, fried squash, squash fritters, squash bread, squash spread, squash relish, squash in salads, in stir fries, in pasta sauce, in omelets…every day, for weeks now…My family is very tolerant and my freezer is full! And I will probably get 10 more squash next week!

Here’s how I cook squash

Squash Soup

one medium onion or leek

one large potato

6 cups vegetable stock

marjoram and salt to taste

lots of squash

Sautee one onion or leek in some butter and oil. Add squash chunks, marjoram and salt.

[I make this with zucchini or patty pan or a combination. Patty pan squash makes a nice thick soup when pureed so I leave out the potato.]

Add stock and simmer until the squash is soft. Puree.

Squash Fritters

(adapted from “The Victory Garden Cookbook” by Marian Morash)

2 eggs

2 C grated zucchini or yellow squash

1/4 c flour

1 T melted butter

salt and pepper to taste

3/4 t dried mint

2 T finely crumbled feta cheese

Beat eggs and combine with remaining ingredients/Spoon 3-4T of mixture per fritter into hot oil and fry on both sides until browned and crisp.

Makes 6-8 fritters.

Zucchini Bread

(adapted from “The Victory Garden Cookbook” by Marian Morash)

3 c flour (combination of white, whole wheat and spelt)

1 t baking soda

1 t baking powder

1 t salt

2 t cinnamon

1/2 t nutmeg or ground cloves, or both

3 eggs

1 – 1 2/3 c sugar (I use 1 cup, half brown)

3/4 c vegetable oil

1 t vanilla or 1 packet vanilla sugar

2 c grated zucchini

raisins and nuts, optional (I use dried cranberries or chocolate chips)

Beat eggs, sugars and oil. Add spices and vanilla. Mix well. Add in dry ingredients. The batter is very stiff. Add grated zucchini and any other add-ins you wish. Bake 50-60 minutes at 350F in greased and floured loaf pans, or 25 minutes in muffin tins. Makes 2 loaves or 2 dozen muffins.

Zuchini Spread 

thanks to Allison for pointing me to this recipe from “the kitchn”

Sauteed Zucchini and Onions

1 or two onions thinly sliced into rings

a medium zucchini thinly sliced into rounds

butter and oil

salt and pepper

cheese to melt on top

Sautee onion and zucchini until onion is translucent and zucchini is softened. You don’t want mush, but you don’t want crispy either. Season with salt and pepper. Melt cheese on top.

Here’s how I preserve squash

Freezing: Squash don’t freeze well, but you can freeze the bread, the spread and the soup. I also tried freezing one cup portions of shredded zucchini for use in making zucchini bread later in the year.

IMG_7349

Zucchini Relish

(from “Food in Jars” by Marisa McClellan)

6 cups copped green bell peppers (about 8 whole peppers)

6 cups grated zucchini

2 1/2 cups grated onions

4 cups apple cider vinegar, divided

2 cups sugar

salt to taste

2 T mustard seeds

1 t celery seed

1/2 t red pepper flakes

Combine vegies in pot. Stir in 2 c vinegar and simmer about 30 minutes until veggies have cooked sown. Drain and return veggies to pot. Add remaining 2 cups vinegar and the rest of the sugar nd spices. Simmer 5 minutes. Pour into hot jars and process 10 minutes. Let sit in the pot 5 minutes before removing to prevent bubbling over from a swift change in temperature. Makes 5x 500 mL jars.

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Monday Menu

We’ve been eating lots of garden-based meals lately and tonight is no exception. Sorry about the bad photos – I was so hungry I almost didn’t think to take photos, and I certainly didn’t take the time to make them nice! Just trust me – it all tasted much better than it looks here!

Menu

radish top soup

ratatouille, sort of

biscuits

The soup is more or less the same as the one I made here, though, and don’t tell the girls, I didn’t have quite enough radish tops*, so I added beet greens*. They detected no difference, and neither did I.

The ratatouille, sort of, was a stew of onion°, peppers*°, zucchini* and tomatoes* seasoned with thyme*, oregano*, salt and pepper.

The biscuits were awesome. Just a basic baking powder biscuit, but there’s nothing like homemade biscuits warm from the oven. And it really doesn’t take so long to make them. I really should do it more often.

And tomorrow’s breakfast? Warmed biscuits with jam!

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Monday Menu

Another simple but delicious garden meal…

Tonight’s Menu

Zucchini* Hash

Bulgur

Salad of Baby Greens*

sliced cucumbers*

Zucchini hash was an on-the-spot invention designed to use up some of the veggies in the fridge. I sautéed a chopped onion° and two small chopped carrots°, added diced zucchini* and some corn kernels*. A little salt and yumminess ensued. Served with bulgur.

Salad of baby greens (mizuna, Chinese mustard, arugula, lettuce, spinach, all from the garden)  topped with a foraged apple, goat cheese°and walnuts°.

 

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Monday Menu

What should I say about tonight’s menu?

“Most of the things were from our garden. It was delicious! Especially the corn. It was straight from the garden. You picked it and then you cooked it.” – Sofie

“We had our own roasted string beans and they were very good. They were delicious. We roasted them with garlic.” – Olivia

“I also liked the zucchini. We didn’t get a lot of zucchinis this summer. But we’re getting more now.” – Sofie

“It was all from our garden, except the salt and pepper, the cheese and the butter and the olive oil.” – Olivia

Tonight’s Menu

roasted string beans* and garlic

zucchini*, onions° and cheese

tomato* salad

salad of baby greens*

corn on the cob*

homemade bread

Once again, nothing complicated, just fresh vegetables. I roast the string beans with olive oil and peeled garlic cloves until they are slightly caramelized. Sprinkle with salt and serve. The zucchini is sautéed with onions and topped with cheese. The tomatoes are sliced and dressed with a bit of olive oil and salt. The corn is steamed until barely done. The salad is just mixed baby arugula, lettuce, spinach, mustard and mizuna. I topped it with the tomatoes.

First corn of the season and it was so good! Not the starchy, heavy stuff I bought at the farmer’s market a month ago. This was real sweetcorn, just ripe, juicy and sweet.

THIS is why I have a garden…

Tomatoes and corn. The rest is just filler.

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We were half way through dinner before I realized it’s Monday!

Menu

Mixed Salad: lettuce°, arugula*, lamb’s quarters*, carrot°, tomato°, chick peas

Pasta° with zucchini* sauce

Like most gardeners who plant zucchini, I have loads and loads of it towards the end of the summer. We haven’t harvested much yet, but more is on the way. I started using it in pasta sauce a couple years ago to use it up and it has become one of the girls’ favorites.

Zucchini Sauce

1 or 2 cups shredded zucchini

onion finely diced or garlic minced, to taste

cream (I use soy cream)

olive oil

salt and pepper to taste

optional: other herbs of choice, grated parmesan

Sautee onion, zucchini and garlic. Add herbs if using, salt and pepper to taste. Add in as much cream as desired. I probably use a quarter cup or so, just enough to make it look like a cream sauce! I suppose you would’t need to use it all if you don’t wish to. Let it simmer a little while. Add parmesan at the end if you wish (I do). Serve on top of pasta or rice.

With more zucchini on its way, look for more zucchini recipes soon, including zucchini muffins and lemon zucchini.

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