Tuesday, 30 January 2018
Zucchini (Courgette) Time Again
First, I must say that we try very hard to eat our garden produce in its most natural and nutritious state of rawness (first choice) or lightly cooked. We're enjoying zucchini sliced in tossed salads, chopped in coleslaw, lightly cooked in garlic butter, in our fresh juice with carrot and apple, in quiches, frittata, lasagne, zucchini and walnut cake.... but still they keep building up.
I did a search through my old posts to find Zucchini Relish and within just over one hour there are no zucchinis left in the fridge and a dozen jars of relish cooling on the table.
I've made a couple of changes to the recipe though, adding some coriander seeds and some salt, which I have amended on the original post.
So if life gives you lemons, make lemonade; but if life gives you zucchinis...well you know what you can do.
Wishing you a long and fruitful zucchini season..Ha! That's all very well to say now, but it's just the beginning of what looks like a bumper year for the humble zucchini. Ask me again in another month and my words may likely be uttered through my teeth.