Posts Tagged ‘zucchini’

Easy Preserving; Grind and Freeze Zucchini to Eat all Winter

Monday, September 2nd, 2013

3 People Squee for Zuchini_combo

More Squee for Zucchini

I’ve never been very good a growing zucchini, until this year where I stopped fussing over it and totally neglected it.

Black Beauty Zucchini on the vine

Seems zucchini likes neglect.

The only issue now is that we keep accidentally letting these summer sqush grow to be as big as the baby. We had one that weighed 8 pounds 2 ounces. 

Zucchini as big as the baby

Big zucchinis are fine, just not as tender and tasty as when you pick them smaller.  They aren’t quite tasty enough to be bbqed or eaten on shrimp tacos but are excellent it you grind or shred them and freeze to add to your winter recipes. I’m done with fussy preserving techniques and this is as simple as things get.

We use shredded zucchini all winter so I was thrilled to try out the kitchen aid food grinder attachment for our stand mixer. Turns out Rebecca was even more thrilled than me. She easily could have put hunks of zucchini through that shoot for an entire day, unfortunately for her we packed away 20 pounds of it in no time.

Slicing zucchini with cutco chef knife

I cut off the ends and then roughly chopped it into sticks and let her go to town.  She put a stick in at a time and then pushed it down with all her almost-4 year old effort.

Rebecca uses the Kitchen Aid Stand Mixer Food Grinder Attachment

Zucchini in the Kitchen Aid Grinder Attachment

Once we had a big bowl of summer squash pulp, I scooped it into one cup servings which we froze in ziplock bags. Even though it clearly looks like shreaded zucchini, I labled each bag with exactly what’s in it and how much.  In a few months I won’t know what’s what.

measuring out zucchini to freeze

We bake it into muffins.  I add a cup of it to spaghetti sauce.

Freezing ground zucchini

That’s it.  A freezer full o’zucchini with little effort.

Wordless Wednesday: Our 1st Zucchini

Wednesday, July 10th, 2013


Our first zucchini of the season was delicious despite growing a little too big. Rebecca was certainly impressed.

My Parent’s First Visit to the Farm & What to do with all Those Zucchinis

Thursday, August 2nd, 2012

My parents came to visit the farm for the first time last week. They were our very first visitors and they make no secret that they think we have lost our minds by taking on this project. Their visit just happened to coincide with a major heat wave and drought conditions. So after a few days alone in a tin can, in the middle of a field, with sporadic water supply, a bug bitten toddler, at 33 weeks pregnant I was starting to wonder the same thing.  What had I gotten us into?  I mean it was 37 degrees in the shade, except that we have no shade.

So glad my photographer mother was able to help photograph the mood.

Then Ryan came back from working in the city and despite the heat, some nice things happened to remind me why we need this land and what the point of it all is.

1st we woke up to this deer: She looked at us and shook her tail just like Hazel would then returned to grazing our freshly hayed field.

Then we got just a tiny little bit of rain so we were able to weed the herb garden a just little and save what we thinned out for dinner.

Most importantly, I borrowed Almerinda’s amazing stove, kitchen and running water and made my parents a fantastic meal. Using local zucchini and cherry tomatoes, herbs from the garden and the new Foodland Ontario booklet this easy dinner brought home the point that growing your own food is simply one of the most enjoyable things there is in life.

Following this recipe for Mediterranean Grilled Vegetables and Rigatoni was pretty simple. I often stray from recipes but this one doesn’t need any tweaking at all. We’ve made it a few times now as the ingredients are all in season, it has two vegetarian sources of protien in the beans and copious amounts of goat cheese, it’s really quick to make and it uses at least 2 zucchinis which is pretty important this time of year.

Start by grilling local veggies like zucchini and cherry tomatoes on the bbq while the water  for the rigatoni boils.

Then I used my gorgeous mortar and pestle that Ryan got from Clam Labs on Etsy for me this past christmas to mash up the herbs in oil.

 It’s really the perfect summer meal.

It’s really the perfect farm too.

Wordless Wednesday: Zucchini Chocolate Cupcakes

Wednesday, October 5th, 2011

I cannot believe how delicious these Zucchini chocolate cupcakes are.  Rebecca and I made this loaf recipe but as cupcakes baked for 25 minutes.  Absolutely mind blowing with a cup of coffee for breakfast this morning.

Zucchini Time! Grilled Fish en Papillot (in Parchment) with Herbs and Zucchini

Friday, August 19th, 2011

It’s Zucchini Time.  You know, the time of year when gardens explode with zucchinis and you find them on your doorstep or passed over garden fences.

I actually don’t grow zucchini in my personal garden as there seem to be enough people in my life that will share with me.  Last weekend we visited the Leslieville Farmer’s Market where we met some volunteer Organic Farming Interns from the Cutting Veg.  They were a pleasure to talk with and once again I found myself being passed some summer squash.

We often eat summer squash like zucchinis as a side simply grilled with olive oil on the BBQ, but my favourite way to eat it is en papillote, with fish wrapped in parchment on the grill.  It looks and sounds fancy but really its just a neat and tidy way to make a quick dinner.  Kids seem to enjoy the separate little portions it makes.

you will need:
parchment paper (or foil works too)
a piece of fish for each person (we used salmon)
herbs like dill
butter or olive oil or both
a little salt and pepper

Start by turning on you bbq, heat it to about 450f (230c).
Then start thinly slicing your zuchini and lemons.

Now its time to start stacking.  You want to make a separate package for each person.

 Start with a square of parchment paper, then your herbs and lemon.  

 Next comes the fish.  We like salmon but this will work with any fish really.

Then your slices of zucchini.  As much as you can possibly fit. Top it off with a shake of salt and pepper and a little butter or olive oil.

Wrapping up the paper is easy, just pretend it’s a little present and keep the seems on top.  Quite a bit of liquid is made when its cooking and you don’t want it to leek out.

Place your packages on the grill and cook for 20 minutes.  They do not need to be flipped or moved around.  If the paper starts to burn you can move them to the top rack otherwise just leave them alone.

Last night we served them with a little grilled asparagus and some bbqed new potatoes. Heavenly.

How do you use up your zucchinis?  There’s always just so many of them.  Does anyone have a good recipe for zucchini brownies?