Monday, August 03, 2009

It has begun.

I came home yesterday to find three club-sized zucchini and six large cucumbers waiting on my table.

Now...I need help! What do I do with these vegetable monstrosities??

I am familiar with canning, but have never really made pickles.

I have 2 big freezers ready to be filled with goods for the winter.

I don't eat alot of sweets (although I will make some sweet chocolate zucchini something-or-other for my grandpa, who loves sweets).

Help? suggestions? recipes?

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Blogger Abby said...

Pickles are easy! I think Danelle and I are going to make some this weekend with some bounty Jill has offered. Maybe you should head out Chariton way and join us :) As far as zucchini, once they are that big,I generally grate them and freeze them in baggies for use during the winter. My dad always threw them in scrambled eggs and omelets. You can have fresh zucchini breads and muffins, as well. Both of those freeze well already made, but hte baggies are nice. You could slice them and do the same thing, but once that large, grated in other stuff is the best way to use them. People often don't understand summer squash is at its best at an immature stage, not the baseball bat one. Not useless, though, by any means. You might try pickling the zucchini, as well.

12:59 PM  
Blogger BlueGate said...

Blue Gate Farm Chocolate Zucchini Cake

2-3c. grated zucchini
2 c. flour
1 ½ c. sugar
1 tsp salt
½ c. oil
1 ½ tsp baking soda
1/3 c. cocoa
2 tsp vanilla

Mix all ingredients together, pour into greased & floured 9 x 13” pan.
Bake at 350° for 35 minutes.

When cool, frost with Hershey’s Cocoa Frosting
1 stick butter
2/3 c. cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp vanilla

In a medium mixer bowl melt butter, add cocoa and stir until combined. Alternating between powdered sugar and milk, add to cocoa and butter, mixing between. When thoroughly combined, beat in vanilla. Makes +/- 2 cups.

8:39 PM  
Blogger Linda said...

There are several zucchini recipes on my kitchen blog.
If you like relish, there is a good one, as well as stuffed zucchini--yummy.
There is also a recipe for refridgerator sweet pickles that is pretty good.
I shred up the zucchini and put in 2 c. portions and freeze. You can put shredded zucchini in meatloaf, cornbread, muffins, pancakes, etc. If you don't overdo it, nobody will even realize it is there.
Good luck!

10:32 PM  
Blogger girlwithasword said...

oh man. you guys are Awesome! Abby,I am booked all weekend otherwise I'd LOVE to make pickles with you guys!

I just did a triple batch of chocolate zucchini sour cream bread (a modification of Jills recipe, using what I had on hand) and vanquished one of the large zucchini. I think i will shred and freeze one of those huge things...and ponder the fate of the 3rd.

12:56 PM  
Blogger Natalie said...

My mom always used to can cucumbers with peppercorns and onions in vinegar. Yummy and easy!

2:56 PM  

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