It's time for zucchini for a meal or two each day! I love it! We've done a few meals of grilled zucchini, which I feel is really the best way to enjoy it. Marinate for a few hours (garlic, olive oil, balsamic vinegar); then grill and top with fresh parmesan. I try to make extra so we can have it on sandwiches or in pasta salad the following day but we keep eating it all!
This week I came across an old recipe written out by our friend Loren Balisky. It reads, "A Strategy recipe to cope with Paul Neufeld's gigantic zucchini, as prepared by Loren at Kinbrace House, Summer 2003." Here's what follows:
Garlic - 2 heads
Eggs - 12
Onions - 2
Zucchini - ask Paul for one of his big ones (50 cm long)
Pepper and salt
- Mince the garlic
- break eggs into a mixing bowl; beat with fork
- cut zucchini into cubes
- coarsely chop 2 onions
1/2 cup soya sauce
1/4 cup red wine vinegar
1/4 cup honey
Heat oil in a large wok and add minced garlic, sautéing until the garlic is nicely browned. Set garlic aside. Add eggs to remaining hot oil in wok, stirring gently and continuously as for scrambled eggs; cook well until eggs have released oil, toss with salt and set aside. Add pepper to remaining hot oil, sauté briefly, then add zucchini/onion mixture. Sauté this mixture until zucchini softens. Add the sauce mixture to the zucchini and continue cooking until you're happy with it.
Ladle zucchini over rice, top the zucchini with eggs and sprinkle all with garlic.
Thank you Loren! It's great to remember those early days of farming and all the big zucchini we brought home. Now that we pick zucchini everyday to keep it from gettting too big it's hard to imagine living in Vancouver and Paul only being out at the farm 3-4 days a week!
Subscribe to our weekly Newsletter to get info about the weekly produce and fabulous new recipes.