Zucchini

You know how zucchini is a bit of a garden joke?  Hear stories of how people leave anonymous packages of zucchini on their neighbor's doorsteps, on a coworker's desk, or in a stranger's car?  (Of course, if you have that much, donate it to a food bank!).  I love zucchini and, until now, have never had enough.  And here is the reason:

Dehydrator Zucchini Chips

These amazing chips are crunchy, though their crisp will not last as long as commercial potato chips.  We love them!

3 medium zucchini, stem and bottom removed 

A few T's oil

1 t smoked paprika 

1 t chipotle chili powder

1 t cumin

1 t garlic powder

1 t salt OR

equivalent amount of chili powder and salt OR

whatever strikes your fancy!

Using a food processor (I used my 1/4 inch slicing blade) or mandolin, slice the zucchini.  Put it in a bowl and drizzle in 1 T of oil.  

Using your hands, gently separate the zucchini slices and rub the oil on.

Load up your food processor trays.

Mix the spices, and sprinkle it on the zucchini slices.

Dehydrate for three hours (will need more time if they are thicker than mine) and gobble 'em up!

Why do I have so much zucchini now?  First, the raised beds filled with soil, compost and mushroom compost, i.e., plant rocket fuel, created healthy growth.  And, the vine borers have been stymied, until now, by frequent applications of Surround (trademarked kaolin clay that is mixed with water, sprayed on and acts as an irritant  barrier to pests).  

Happy Gardening!

Waltham butternut and the dreaded "vacation zucchini"

I have been casting about for a winter squash that is productive, and fights back when squash vine borers attack. I searched for a winter squash that was resistant to squash vine borers and settled for the old-time favorite, Waltham butternut.  Apparently, any squash with harder stems is more resistant to these pests, the plague of squash growers everywhere.  I planted my butternuts late (apparently a no-no: early planting helps foil these beasties) and they began producing the beautiful fruits you see here.  The plants did finally get borers, but I used a garden syringe to inject BT (a bacteria that only kills caterpillars who munch on it) and the plants are still out-growing the borer damage.  I also will mound soil over various parts of the stem to encourage it to root, and I think I may get some more squash from these babies (this is from 2 plants).
Also pictured, the gardener's embarassment: vacation zucchini.  If you go away during the summer, have a neighbor pick your zucchini!  Large ones like these can be shredded and frozen for winter soups and stews.  If they have sizeable seeds, core them to remove the seeds before you shred them.  If they get woody, it is time for the compost heap!
Happy gardening!

Zucchini Fritters

OK, I have heard that many people complain about having too much zucchini and I have never experienced this.  I, perhaps perversely, like zucchini and other summer squash and never get enough before the vine borers and mildew take down the plants.  (I suspect that those people who complain about too much zucchini either plant too much or wait until the squash grows to the size of a baseball bat, but I digress).  I make a lot of tomato-based soups, and zucchini, shredded or sauteed, is perfect to add for body and texture.  I take whole, washed zucchini and shred them with the shredding (cole slaw) disk on my food processor and freeze it in 2 cup batches to use all winter, in soups, stews, quiches, zucchini bread and muffins.

Here is a favorite recipe, for those times where I want something fried and I want it now:

Zucchini (or other summer squash) fritters recipe BASE

2 cups shredded summer squash
1 onion, shredded
2 eggs beaten
1/4 cup milk
1//2 to 1 cup flour (depends on how wet the squash is- the goal is to make a batter that is not runny, but not dense either, use your judgment).
Salt and pepper to taste

Heat oven to 150 to 170 degrees.  Put a paper-towel lined baking sheet into the oven. Mix zucchini and onion, add eggs and slowly add flour until thickened.  Add salt and pepper. Heat a thick film of oil in a frying pan on the stove top (a high-heat canola works well, olive oil not so much).  Test the pan by adding a bit of batter- if it sizzles, the pan is ready.  Add tablespoon-size dollops of batter to the pan.  Cook about 2 minutes on each side or until browned and move to the baking sheet in the oven to keep warm.
Now here is where the fun begins: VARIATIONS.  I have added shredded carrot, golden beet, turnip and parsnip to the zucchini with delicious results.  Want it it spicy?  Add cumin, cilantro and dried chilies.  Yum!  Add fresh corn cut off the cob (use one ear)  YUM YUM.  Thin with buttermilk, add shredded cheddar or smoke Gouda.  So this recipe is a base you can riff off of!
Happy gardening!  And eating!  Let me know if you have any experiments and how they worked out!

Chocolate and Zucchini Muffins

A solution to too much zucchini!

Chocolate and Zucchini Muffins from the Christian Science Monitor:

2-1/2 C flour
1 t salt
1 t baking soda
1 t cinnamon
1/4 C unsweetened cocoa
1/2 C vegetable oil
2 eggs, lightly beaten
1 t vanilla extract
1/2 C buttermilk
1/2 C butter, softened
1-3/4 C sugar
2 C grated raw zucchini (or other summer squash)
1 C chopped nuts

3/4 C miniature semisweet chocolate chips

Preheat oven to 350 degrees and grease muffin tins (small ones?) generously with butter or line with paper muffin cups. Mix together flour, salt, baking soda, cinnamon and cocoa and set aside. In a medium bowl, stir together the oil, eggs, vanilla, and buttermilk. In a large bowl, with electric beater, blend the sugar and butter until well mixed. Add the oil mixture to this and blend well. Stir in zucchini, followed by the dry ingredient mix. Scoop the batter into the muffin tins. Sprinkle top with nuts and, if desired, with mini chips. Bake for 20 to 25 minutes or until the tops feel firm when gently pressed and a toothpick inserted in the center comes out clean. Makes about 2 dozen muffins depending on size.

http://www.csmonitor.com/2007/0620/p19s01-hfes.html/(page)/2