I have loved reading all your ideas for zucchini meals. Thank you! Can't wait to try some of them out. Right around that same time, the August issue of Martha Stewart Living magazine showed up in my mailbox. Lo and behold, it's loaded with zucchini recipes. Just in time, too...we're running out of counter space! So last weekend, i decided to try one out. Zucchini bundt cake. It was delicious (notice the past tense there?). It's only Wednesday and this whole thing is already gone.
If you can believe it, that's crystallized zucchini on top. Did you know you could do that? I didn't! Never even had the thought cross my mind. And i have to admit, it was the zucchini on top that compelled me to make this in the first place! I love the ribbon-like appearance of it and the way the dark edge of the zucchini skin creates a kind of scribbly look. One night, we ate it with a dollop of plain greek yogurt, and the next with yogurt and some sliced peaches...and then it was all a blur until we were staring at crumbs on the plate.
This year, we tried a new variety called Russian Peanut Fingerlings and decided to experiment by planting some in the ground and some in two giant flower pots. The ones in the ground are not quite ready yet — probably because the ground stays a little cooler and wetter than the pots did — but one of the potted batch was ready to be harvested over the weekend. I had only planted 4 small seed potatoes in one pot and got THREE AND A HALF POUNDS from them!! That's a lot of french fries! or potato salad? or...? heeelp (again)!