Got Zucchini?

What an encouraging plant to grow-as a novice gardener in the 70's I planted six zucchini plants in my garden in Southern California-lots of sun,warmth and water-I could have supplied a developing nation with zucchini-but instead I chose to supply my friends,neighbors,co-workers and extended family with this great summer squash that few of us knew how to use-I felt such a sense of accomplishment-helping to feed all these people from my little garden-I was encouraged by my sucess to continue on in my gardening adventures.

There is a folk saying in the San Juans 'the only time we lock our cars is in the summer-if not, you may return to a front seat loaded with zucchini'.

One of my best zucchini years was the one I didn't plant a single one-I just mentioned to a few of my gardening friends that I just LOVE zucchini and had not planted any-I was on the receiving end of a bumper crop-how easy was that!!

So if you want to grow something that will boost your 'gardening ego'try zucchini. I've planted several varieties over the years, Black Beauty is a traditional favorite of mine and next spring I want to try the Romanesque variety-deeply ribbed and speckled with a great sturdy flavor- I've purchased some from Susan and Peter Corning at Synergy Farm and found them very impressive.

Over the years recipes using zucchini have proliferated-breads,muffins,cookies,cakes,pickles-we seem to love to find ways to use this gratifyingly, abundant vegetable. I grate fresh zucchini into a shallow,microwave safe bowl and microwave for 1-2 minutes. Drain and add some grated cheese and a grind of pepper on top. Return to the microwave and cook a little more, until the cheese begins to melt-a fast and easy fresh veggie that will amaze you with wonderful flavor.

Another way to use zucchini is in:

Zucchini Stew

1 lb. ground turkey
1 jar Marinara sauce
1 large can tomatoes
2-4 zucchini
fresh ground pepper
fresh mushrooms-optional

Brown ground turkey in a large soup pot. Drain if needed. Add Marinara sauce , tomatoes and a grind or two of fresh pepper. Stir together and add chunked up zucchini and, mushrooms. Cover and simmer on low until veggies release their liquids,stirring often. Top with grated cheese and serve with a warmed baguette from Bakery San Juan and Enjoy!

At one time I had a recipe for bread&butter pickles but over the years it ,has gone missing so, I think I'll Google and see what comes up-after all, I've got another bumper crop of zucchini just waiting in the garden!