Before anything else … what the frink?!
I can’t believe I’ve been on WordPress for 10 years! Happy Anniversary to me – but to clarify – although I have been on WP for a decade, I have been blogging for more. I started blogging sometime in 2002 or 2003? I can’t remember, but I do remember that I used to blog on blogger. Spent a lot of time there, and then tried other platforms (i can’t remember which ones) until a friend recommended WordPress – and I’ve been here ever since!
Anyway – going back to Zucchinis …
Last year, my FIL (Father In Law) gave us seed bundles from New World’s annual Little Garden programme. We had sunflowers, bokchoi, and zucchini. I sowed these when we moved into our home in August and, although they all survived, the zucchini plant proved to be the sturdiest and most prolific of them all (the sunflowers have gone to sunflower heaven, and the bokchoi kinda went to seed). MIL (Mother in Law) warned me that Zucchinis are overachievers and you only need one plant to last you …. FOREVER! I thought maybe MIL was exaggerating a wee bit – turned out she wasn’t.
Zucchini (or Courgette) has been giving us an endless supply of fruit. Hubs has given a few to his officemates (around six big ones), I’ve brought two big ones to work, have given two of Hubs’ friends one each, gave one to our neighbour, gave my sister and mum two pieces (each!) and I have found countless ways to cook with the other fruit (my favourite is zucchini fritters). AND YET …. zucchini keeps on giving (i really can’t complain – at least it’s bearing fruit right?).
Well, I harvested three zucchinis on Thursday, and on Saturday morning, while I was pottering around in the vegetable garden, I saw Zucchini Sr was hiding TWO MORE FRUIT! and Zucchini Jr (Yes, we have two – I figured, I needed to plant one more plant so that when the older one dies, I’ll have another one that’s mature enough to bear fruit), had one fruit ripe for the picking.
Oh. My. Lord.
Since Hubs has had it with zucchinis (he wants to pull Zucchini Sr out – I don’t. I feel bad about destroying a plant that gives us so much food), I had to find ways to use up all these green goodness. I scoured the internet and found some ideas.
Basically, from 6pm until about 9:30pm, I was grating, slicing, mixing and doing a whole lot of zucchini cooking. Here are the “finished products”:
I grated the two on the far end (broken ends) and made zucchini fritters. I have made these before and I absolutely LOVE these, I can’t have enough. The ones I normally make are bigger but this time, I made smaller patties – so it’s easier to eat. I feel it’s quite healthy because it doesn’t use flour and it’s oven baked – saving you a whole lot of unnecessary oil. You can find the yummy recipe here.
I grated two zucchinis for this too (the one on top of the two with broken edges, and the dark green zucchini resting on top of the monster and mini monster ones). I had to rush out to the Supermarket to get nutmeg, walnuts and another loaf pan – but that’s all right. The loaves, which are moist, a bit dense but quite tasty, were well worth the extra effort. The smaller loaf is in the fridge, while the bigger one (kinda seen at the back) is in the freezer. The recipe for the best ever zucchini bread can be found here.
I’ve heard about Zucchini Brownies, but haven’t had any before so I decided to give it a try. I found a fairly simple recipe (one that did not require me to melt chocolate blocks on a dutch oven – please, I don’t have time for that) and luckily, I had all the ingredients in the pantry. Made a big batch of brownies – and it’s a bit moist. They did mention that it would but I think mine is a slightly more wet than it should be. I think I was getting tired at this point and added a wee bit more zucchini than what was called for in the recipe. Still takes great though. I’ve put most of these in a plastic container so hubs can bring this to work tomorrow (I’ve already set aside a few bits for us).
I needed a recipe that would use apples (we have four, from a friend), and capsicums (we have seven plants, and they are all also quite generous with their fruit), and was pleased when I found this! I did this last night (I diced the 2nd to the largest one on the top most picture, and soaked it in salt for 2 hours – as instructed), however, when I checked on the jars this morning, three of the four did not seal properly so I had to re-heat the relish (and the jars) and try to preserve them properly. I’ve just checked, and two have sealed well, and one hasn’t. I guess we’ll be keeping the unsealed jar in the fridge. At least we’ll have ready made relish for when we have sausages or have another barbecue.
What’s great about this recipe is that it only required a cup of sugar (the others I saw needed more than a cup – I think that would be too sweet).
I knew I was going to shred and freeze the last zucchini (the big monster one on the left side of the photo), but was just too exhausted to work on it last night. So, I diligently started grating the zucchini this morning. I had to make sure I scooped out the centre though – the seeds have grown and it kinda resembled a fresh loofa (before it is dried and used as a body scrub). I’ve put 2 cups (and an extra handful) in each bag – now I have grated zucchini ready for me to use in case I want to make more fritters, or a loaf, or add it to a carrot cake.