Posted on 07/17/2021 5:45:51 AM PDT by Diana in Wisconsin
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Hi Everybody!
(((HUGS)))
Mom's Zucchini Pancakes
I suggest carefully picking the zucchini ... bagging it ... taking it to church on Sunday morning, arrive a little late and put the bags in the back seat of every unlocked car.
Tomatoes may be harvested and processed in similar fashion.
Thanks for the ping. We’ve had rain. Gotta let the ground dry out. Garlic is harvested and potatoes are about ready to dig. Will need to plant some stuff - green beans and haven’t decided yet on what else.
We still have no tomatoes it’s been cooler than normal and everything seems to be slower than usual. We did get some volunteer squash.
Zucchini is fairly useless but good fried or for bread and cake
:)
But tomatoes are useful and easily preserved
Another couple of weeks and I’ll be swimming in peppers. Just starting to ripen now.
I consider Zucchini ‘filler’ but I DO love those pancakes, and of course zucchini bread or muffins. :)
It makes amazing pickles, too!
https://www.allrecipes.com/recipe/228678/zucchini-pickles/
My sweet peppers are doing great. Had a little bit of a problem with Sun Scald on a few of them, as some peppers developed before the plant got a nice leaf canopy.
I’m a few weeks out, too - tomatoes, too. It’s ALL going to be ready at once, as usual!
Never had pickled, aren’t they to mushy?
We too finally got the rain we needed. We do use drip irrigation (I highly recommend it), but there is nothing like a nice soaking 2-day rain.
Baby peas and new potatoes, beet greens with vinegar and bacon, new lettuce, asparagus, green tomatoes, and of course yellow squash and zucchini, ready in our garden. They are the early summer foods that I was raised on. Love it!
Note to those who have the freezer space: You can cut zucchini into slices and freeze on cookie sheets. Then transfer to vacuum bags or freezer bags. Great for a quick saute, or let them thaw and drain and then dice up for other recipes. They will be slightly mushy, but in the middle of winter they’re yum. (And you know where they’ve been)
I could see an Asian type of fresh pickle
My aunt pickled zucchini...stays firm.
Italian-style.........
Roast a bit with evo and Parm. Then into a casserole dish, cover with marinara, then mozzarella, more Parm. Bake bubbly.
We like the sweet and spicy zuke pickles the most - the grand kids love them. We have had such poor results with zukes and squash that we didn’t even plant any this summer.
I plan to get some from the farmers market to make pickles for the kids.
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