The Garden Thread - July, 2025

July, 1, 2025 | Diana in WI/Greeneyes in Memoriam

[Liz]

Greek Zucchini Tots - Mini Fritters / Minted Yogurt / Appy, Brunch dish
Great way to use a lb of the humble garden zucchini, meal worthy and great at a party. Bake them (handy, healthier) in tater-tot shapes or make them any shape you want.

Ing 1 lb zucchini 1/4 tsp cooking salt / kosher salt Batter 1/2 cup plain flour, can sub gluten-free flour 1 cup panko 2 eggs 3/4 cup green onion , finely sliced (white and pale green parts only) 1/2 cup parm, can also use shredded cheddar or tasty cheese 1 tbsp dried oregano (or 2 teaspoon other dried herbs)2 garlic cloves , minced 1/4 tsp kosher salt, 5 oz Greek feta cheese , crumbled

Cooking and serving ▢Olive oil spray ▢Lemon wedges and oregano leaves , optional garnishes Minted Yogurt ▢3/4 cup plain Greek yogurt , or any plain unsweetened yogurt ▢1 tbsp fresh mint , finely chopped ▢1/2 tbsp lemon juice ▢1/2 tbsp evo (or more) ▢1/4 tsp ks/p

Instructions Sweat zucchini – Grate the zucchini using a standard box grater. Place into a large colander, sprinkle w/ salt, toss with your fingers and leave to sweat for 30 minutes. Squeeze out liquid – Working a handful at a time, squeeze out the excess water (as much as you can) and place the zucchini in a bowl. Tots batter – Add the Batter ingredients except the feta and mix well to combine. Add the feta and gently stir through. Form tots – Dollop heaped tablespoons 2 trays lined w/ parchment (get 29 in total). Then use fingers to shape them into cylinder "tater-tot shapes.

Bake – Spray tots generously with oil. Bake 400 deg 30 min, swapping trays at around 20 minutes (for extra golden, spray again with oil), til golden brown and a crunchy crust forms. The tray on the bottom might need a few extra minutes. Serve with Minted Yogurt, lemon wedges sprinkled with fresh oregano leaves.

Minted Yogurt Mix ing and set aside for at least 10 minutes before serving.

Recipe Notes: Panko breadcrumbs are larger crumbs than regular ones, makes things like schnitzels crunchier and when used inside things like fritters, makes them fluffier inside than using regular breadcrumbs, or more flour.

Leftovers will keep for 3 days though they do soften. They reheat well in the oven – 200°C/390°F (180°C fan) for 5 minutes. Not suitable for freezing. Make ahead – Best is to cook then reheat per above. Don’t form the tots and leave to bake later, the zucchini will sweat and make the batter too watery.

[Diana in Wisconsin]

Kniphofia (Red Hot Poker or Torch Lily) - what a great gift to receive! Such a fun and interesting plant.

[Liz]

I watched the video & laughed at the “finished in 10 minutes” in the video title. Lots of veggies, lots of prep. The way she arranges the zucchini is very interesting. I am saving the recipe for a time when I want a dish that’s definitely different in appearance. Thanks for posting :-)

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Yeah......”10 min”....that’s a stretch.

The presentation is so striking, I would not pour the sauce over at service.......
that would mask the originality of the filled zucchini. A pitcher of sauce on the side is my choice.

[Liz]

I use my ‘spiralizer’ all year long. A very handy tool!

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Yup———knew you had a spiralizer.

[musicman]

BTTT!!!

[Liz]

Baba Ganoush with Zucchini and Eggplant / my favorite dish / serves up beautifully

Ing lb ea garden eggplant garden zucchini 2 tbl Olive Oil sea salt to taste black pepper to taste 1-2 cloves Garlic 1/4 cup tahini 1/2 med lemon, juiced 1/4 tsp organic cumin 1/8 tsp Paprika assorted cut up garden vegetables for serving or use olives for serving pita crackers for serving

Instructions Line a large, rimmed b/sheet with parchment. Halve the eggplants & zucchini lengthwise and drizzle lightly with olive oil; season with sea salt/p. Place them in the prepared pan with the halved sides down. Roast until the interior is very tender, 450 deg about 20 to 30 min; cool a few minutes then scoop out the flesh; transfer the flesh to a strainer and discard the skins.

You want to remove as much moisture as possible, so let eggplant rest a few min and shake/stir to release more moisture. Processor pulse drained eggplant and zucchini w/ garlic, tahini, lemon juice and cumin, S/p, leaving some texture. Enjoy with fresh vegetables, olives, pita, crackers.

[Paul R.]

10 minutes? The “minced meat” must be from fingertips!

That does look good, though. (Assuming no fingertips!) Aldi had, IIRC, hot pepper (Habanero?) catsup in their food closeouts aisle, last time I was there. $1.99 for a 20 oz.(?) bottle. But, then again wifey has all her Thai peppers. Hmmm...

[Paul R.]

I know what you mean, but, our daughter will be with us...

[FamiliarFace]

Ahhh, that changes things up then! I hope the weather cooperates with you so you can spend some time outdoors then.

[MomwithHope]

Very similar to what I make. Mine are flat, and I like them small similar to a chicken fast food nugget.

[Qiviut]

Mine is overall more orange with a little yellow: Pyromania Orange Blaze

https://www.provenwinners.com/plants/kniphofia/pyromania-orange-blaze-red-hot-poker-kniphofia-hybrid

This friend’s entire backyard is flowers, almost no grass - it’s pretty amazing. Having the plant is going to force me to ‘get a move on’ with at least 1 of the metal raised beds.

The other friend gave me 4 (8 oz.) jars of dried flowers, herbs: rose hips, thyme, lavender & elderberries. Also, a bottle of rosemary infused olive oil from the “The Olive Oil Taproom” & 2 bottles of wine. One bottle is a dessert wine with chocolate. There were some other smaller items as well. She was catching up for missed birthdays & Christmas - I mailed my ‘catchup’ gifts earlier this year. We don’t see each other often any more & when she retires, probably later this year, she’ll move out of state to be near her daughters & grandchildren.

[Paul R.]

“Radish is a trap crop.” And, it turns out it is relatively tolerant of juglone. An idea is forming...

[Liz]

Very similar to what I make. Mine are flat, and I like
them small...... similar to a chicken fast food nugget.

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Sound deelish.

[MomwithHope]

I have tallow now so I am interested in making them again.

[Diana in Wisconsin]

Thanks for the Bump! :)

[Paul R.]

But will opossums and / or raccoons dig up and eat radishes?