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| Zucchini cornbread |
Most gardeners, that is, except the Ninj, whose crop -- for the third year in a row in three different locations and two different states 800 miles apart, mind you -- was attacked by the extremely disgusting squash vine borer.
Nasty. I wouldn't wish this bug on my worst enemy. Well, maybe my worst.
So while you are drowning in zucchini and perhaps even leaving large bags of it on your neighbor's porch just to be rid of it, I may just be the only gardener in Vermont actually paying for the stuff. Sniff.
Regardless of how you come by it, here are some excellent ways to use all that zucchini from this week's CSA share:
- Zucchini Cornbread from Sarah Dickerman via Bon Appeitit: This is a great riff on your standard zucchini bread, a bit more dinner than breakfast. I bet it would make excellent muffins, as well.
- Zucchini, Tomato and Ricotta Galette adapted from Smitten Kitchen: Adapted because I make the shortcut galette with refrigerated dough and use zucchini and tomato, but the filling and cooking instructions remain the same. Incredibly savory and delish -- pair it with a roasted chicken!
- Zucchini Pecan Cake with Cream Cheese Frosting from In Praise of Leftovers: Yes, you've seen this one from me before, but I love it, especially sans frosting so it can double as breakfast.
Don't forget to leave a comment and let me know what veggies you want to see me cover next week in the CSA Share Ninja Rescue!
The galette sounds great. Here is a side dish: olive oil in pan, add minced garlic and shredded zucchini...taste almost like brocolli. Aunt Anna created this one.
ReplyDeleteSusan, that sounds great -- and easy, which I love! Thanks for sharing.
ReplyDeleteBlast the evil squash vine borer! the shredded zucchini does sound yummy, though--I might have to try that if I can find someone who's growing zucchini. Or I could even go out on a limb and buy my own.
ReplyDeleteI noticed yesterday I actually have ONE green tomato in my garden. I should pick it now while I have the chance. Got any recipes that use exactly one green tomato? I wonder if I could make an oven fried green tomato with panko and olive oil. I might have to try it, although probably as we speak some nasty little varmit is plucking my tomato from the vine. Or maybe it's the little old lady who lives next door. I'll bet she's out there right now perched atop her walker, ready to leap over the fence to pick my precious tomato. You know how those nonagenarians are. :-O
Achmed, you need to use your green tomato to make Green Tomato Cake! It winds up tasting like a moist spice cake -- I make it all the time, especially at the end of summer when you get stuck with green tomatoes before the frost. http://southernfood.about.com/od/greentomatoe1/r/bl10712g.htm
ReplyDeleteThanks, I might try that. I think I actually have several out there now. Apparently Old Mrs. P is feeling under the weather and hasn't been able to raid my garden.
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