Washingtonians Come Together! Washington Peeps

[rosemarythyme]

My tomatoes are pretty much done, a few green ones still hanging on but I doubt they'll ripen. Still getting small peppers and about 1 zucchini a week which is all I can tolerate (I don't like them, but they grow well, so I still eat them).

 

[pennyJo1960]

My tomatoes are pretty much done, a few green ones still hanging on but I doubt they'll ripen. Still getting small peppers and about 1 zucchini a week which is all I can tolerate (I don't like them, but they grow well, so I still eat them).

How do you cook them, I hated them as a child.
We cut them in slices roll in flour and pepper deep fry.

 

[Sequel]

How do you cook them, I hated them as a child.
We cut them in slices roll in flour and pepper deep fry.

Mmm I love zucchini! I like them cooked anyway but I usually throw them in the steamer with other garden veggies.

 

[pennyJo1960]

Ma had this vita mix she would put them in them liquid cook bread with them in it.
all of this in the vita mix. Only way I ate them.

 

[rosemarythyme]

How do you cook them, I hated them as a child.
We cut them in slices roll in flour and pepper deep fry.

I've collected a number of recipes over the year - lots of stir fries (like Kung Pao chicken), soups/stews, making them into fritters, thin sliced in gratin or shredded with eggs and cheese into a frittata. Really I just can't stand it straight up (like how it shows up as every restaurant side dish as "seasonal vegetable"). One of the newest recipes I like is super simple, where the zucchini gets turned into a green sauce for baked pasta:

Anything that hides the taste will do it for me - thankfully zucchini is fairly mild so it's easy to override the flavor.

 

[pennyJo1960]

I was able to bring good sized tomato from the garden still green under the grow light now.

 

[Hinotori]

Slice lengthwise, oil, and salt zucchini and cook on a grill.

Or slice across, dip in egg batter, fry, sprinkle with nutritional yeast while hot.

 

[Sequel]

I've collected a number of recipes over the year - lots of stir fries (like Kung Pao chicken), soups/stews, making them into fritters, thin sliced in gratin or shredded with eggs and cheese into a frittata. Really I just can't stand it straight up (like how it shows up as every restaurant side dish as "seasonal vegetable"). One of the newest recipes I like is super simple, where the zucchini gets turned into a green sauce for baked pasta:

Anything that hides the taste will do it for me - thankfully zucchini is fairly mild so it's easy to override the flavor.

I found that I don’t like the flavor of zucchini that I buy. It tastes like cardboard box or metal tank. I adore it straight from the garden though!

 

[RR funky chick house]

We opened up the garden to the chickens after our final harvest and they are free ranging in it now and loving it! We covered the entire thing in bird netting with flash strips to keep the predator birds away -

should be good to go to free range them out there all winter long

 

[RR funky chick house]

Our new littles were digging away earlier - cute little fluffy butts!