Documents: Special Interest: What we grow to eat:

Clippings From: Sam's Garden
by Al Reller
November 24, 1999

Too Much Of A Good Thing OR What To Do Till The Zucchini Freezes!

Zucchini, zucchini,
I have planted too much zucchini
Every where I look
I see another nook
Filled with zucchini.
Say it loud and it's kinda scary
Say it soft
I wish they were all strawberry,
Zucchini, Zucchini
(To be sung to the tune of Maria from WEST SIDE STORY)

I personally do not plant a vegetable garden. My reason is that all of my friends go over board and without any effort on my part we are up to our hips in fresh veggies.

Our most cherished offering is potatoes from a friend who feels a compulsion experiment. We had Yukon golds and those purple potatoes before they were popular in the gourmet magazines. However, back to Zucchini. Sometimes it is all in the name. If you tell your friends that you have made Courgette and Tomato Soup, they will be interested. Mention Zucchini and they start running!

If they ask you "Were the courgette's freshly caught?" Get new friends. Courgette is the continental equivalent of zucchini. Doesn't it make you want to grow some?

And how does one make Courgette and Tomato soup? According to Clare Moody, Collegiate High School Blackpool, England it's easy.

1 onion, finely chopped
2 cup of thickly sliced Courgette
1 garlic clove crushed
3 medium celery stalks, finely chopped
1 Tablespoon butter
2 cups of tomato juice
1 Bay Leaf
½ Teaspoon dried basil
1 tablespoon chopped parsley
1 Tablespoons fresh lemon juice
Salt and pepper to taste
1 Cup of cream

In a saucepan sweat, until they are soft the onion, la Courgette, the celery, the crushed garlic in the butter, about seven or eight minutes. Add the tomato juice, bay leaf, basil and parsley. Bring to a Boil and simmer for 15 minutes. Add the cream, remove the bay leaf and the lemon juice, check seasoning, reheat gently, and serve.

One of the best sources for recipes for vegetables is The Victory Garden Cookbook by Marian Morash. Marian is some days the best thing to watch on The Victory Garden. Do I really need to know the many varieties of the hardy flora and fauna of Southern New Zealand? All I care about is finding a fragrant rose that will make it through the winters. The cookbook is astounding and as expected includes recipes from asparagus to Zucchini. Marian actually deals with Zucchini in the squash chapter. Zucchini is a summer squash as opposed to winter squash. The biggest difference that I can see is that summer squash does not keep.

The book makes wonderful reading. The recipes are like jazz. Marian gives you a recipe for a vegetable and then like a good jazz musician does several 'riffs' that sets your imagination going.

She suggests doing zucchini with pasta.

Wash, trim grate three pounds of zucchini. Salt and let drain for 30 minutes. Squeeze out the moisture. Heat 4 tablespoons of butter or olive oil and cook some garlic if you like, about 30 seconds. Add the zucchini and cook until barely tender, Salt and pepper to your satisfaction toss the squash with a pound of your favorite cooked pasta toss and add three-fourths to one cup of good grated Parmesan Cheese. Marian's improvisations include Prosciutto, ham, mushrooms and on and on.

Happy Zucchini!

yumyum2@rangenet.com

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