There is almost nothing better than fresh produce from the garden in mid-July. Sun ripened tomatoes, onions, yellow squash, and zucchini. Homegrown food is such a blessing, but it is safe to say that the general consensus of gardeners around this time of year, every year, is: what am I going to do with all this zucchini? Whether we plant one, two, three, four, or five zucchini plants we end of with oodles and oodles of zucchini. This year we only planted one zucchini plant, and it is almost like this one plant is making up for the lack of planting others of its kind.
It is not the sheer numbers that zucchini produces either, it is definitely the speed at which they come as well. If there is a small to medium size zucchini on the plant today, tomorrow it will have practically tripled in size and taken over. I guess the practical solution could be to plant zero zucchini plants, and avoid this problem all together. It seems though, that it is a blessing to have such a large amount of zucchini, and that to avoid planting a wonderful food-producing seed to, in turn, avoid having to process and deal with the zucchini in the first place…is ridiculous.
Instead, I would like to propose finding creative ways to process zucchini, when there is too much, so that it will be enjoyed and not feared…or wasted. I am going to devote this week to dealing with zucchini. I’ll call it…hmm…lets see….The Zucchini Project. During the next week, I will post various methods of using up zucchini, to promote a discussion that will, hopefully, result in less food waste of this super squash.