Saturday, August 22, 2009
I was in my garden with my hands on my hips surveying my late tomato crop (a cool summer means they aren’t ripening very fast). And while I was bemoaning my lack of ripe tomatoes, I spied a large green object on the ground. “Watermelon!” I thought. Then I realized that we didn’t plant watermelon this year. A closer look revealed that it was a giant zucchini—the size of a small canoe.
I leaned in to pick it (wrestle it was more like it) and I saw several others. I hauled out four whoppers. Too big to sauté (I like smaller, less seedy and fibrous squash), I decided to make zucchini bread. But my recipe calls for just 2 cups per loaf, which hardly makes a dent in my massive squash stockpile.
They are sitting like vegetable missiles on my counter taunting me. I’m open to suggestions of how to use them.