All These Garden Veges, What Now?!

[Janie, Jackson and Jilly]

I had started a discussion on all the beautiful produce we've been getting from our gardens, which led to another discussion, what to do with it all! So maybe we can help each other use all the zucchini and all those tomatoes by posting some of our favorite recipes! Here's my last post in the "How Does Your Garden Grow?" discussion leading into garden recipes. So how do you use all those green beans, squash, cucumbers and herbs, do tell!!!

The latest pickings:

and dinner!

What I call Summer Pasta, made from all the zucchini and tomatoes coming from the garden now, plus cucumber salad with dill. Still have zucchini coming in, does anyone have a good zucchini bread recipe?! 

 

So I'll start with the recipe for Summer Pasta. I started making this a couple of years ago and made it up because of all the zucchini we had from the garden. Start a pot of water for the pasta. I cut Italian sausage into pieces and brown it in a deep saute pan. (You can use shrimp instead of sausage or omit this and just use the veges.) Once it is browned, I take out the sausage and put it on a plate. Keep just a little of the drippings and add a sliced onion. Let it start to caramelize, then add a couple of sliced garlic cloves, a few diced zucchinis and what would equal about 4 - 5 large tomatoes. If you have a lot of cherry tomatoes, use those and cut them in half. Cover it and let it all cook down, it'll start getting juicy, stir. Next I add a can of crushed tomatoes to give it more of a sauce texture. Add some oregano, red pepper if you like. Add the browned sausage back into the pan and put it on a low simmer, stir, heat thoroughly. Add your cooked pasta to the pan, mix it all together. I like to shred some mozzarella on top and mix it all in. I cut up some of the fresh basil from the garden to top it off. Get your glass of wine and a chunk of bread and enjoy!!!

[Carolyn Shusterman]

I have a true funny story to tell.  About 35 years ago I was asked to give a 'little talk' at our YWCA about vegetable gardening.  The YWCA director said it would be just a small group.  I figured "oh what the heck, I could do this".  Next thing I know the LA Times newspaper was calling me to interview me over the phone about my 'lecture'.   Many people began calling the YWCA.  NOW the director decided this would be a good fund raiser so they sold tickets for the  'lecture'.  I got through it and had fun with the experience.  I was asked by other groups to give the 'lecture' for their group.  I smiled and declined.  I believe in beginners luck.  OH.... I forgot to tell you the title of my 'little talk ......So You Have Zucchini, Now What Do You Do With It.  I gave out recipes.

 

Our favorite  Zucchini bread recipe:

3 eggs, 1 c oil, 2 c sugar = Beat together till creamy.  Add 2 tsp vanilla, 1 tsp salt, 1 tsp soda, 1/4 tsp baking powder, 1 tsp each cinnamon and ground cloves.  Mix well.  Gradually add 2 c shredded zucchini, 3 c flour and 1/2 c walnuts.  Pour into 2 greased loaf pans, bake @ 350 for 1 hour.

[F, Calla & Luca]

That is funny and the recipe sounds good.

[Carolyn Shusterman]

It makes a wonderful breakfast toast.

[Janie, Jackson and Jilly]

That is just too funny! The things we get ourselves into sometimes without even trying!! So glad it all worked out fine! Thank you so much for the recipe!

[Sherri, Sophie, Winston, & Kitty]

Ok, I have so many zucchinis coming in I'm totally going to make this recipe!

[Linda and "Toby"]

I love Zucchini Bread! Thanks for this recipe! :)

[Sherri, Sophie, Winston, & Kitty]

I made this recipe and it is in the oven right now. I substituted allspice for cloves and added chocolate chips and lemon zest (there is a similar recipe on all recipes.com that includes orange zest but I don't have any organges). I'm bringing it to my brother and sister-in-law tomorrow. I hope it's a hit!

[F, Calla & Luca]

Sounds good to me.