Have I mentioned how much fun I am having with my little garden? Who knew when we read through The Spirit of Food with the High Calling community what a wonderful fingerprint it would leave on my summer? I have a basket of Roma tomatoes waiting to be made into marinara, the peppers are just now coming in, the deer ate my beans but they came back and it looks like it will be a good crop, and when we returned from vacation, this was waiting for me on my kitchen counter:
My mother-in-law did some canning with my maters while I was away. That’s not all I returned to. There were three gigantic zucchini on the vine. About this size, each.
I’ve had a time with the zucchini, you all. I thought I was buying cucumbers when I bought the zucchini, so there was an initial disappointment. I wanted pickles. You know what? Zucchini make great pickles. My friends at work like them better than cucumber pickles! They stay a wee bit crisper, in my humble opinion. I made several jars of refrigerator pickles. No canning necessary. My neighbor gave me her recipe. This is another wonderful thing about gardening—the sharing. I threw in some onion for good measure.
Roberta’s Refrigerator Dill Pickles
Makes 4 quarts
1 ½ quart water
½ quart vinegar
¼ cup canning salt
Put 1 head dill, six peppercorns and six or more cloves of garlic in each jar.
Bring water, vinegar, and salt to a boil (30 seconds). Cool. Pour over pickles in jars. Refrigerate immediately.
I’ve made zucchini casserole and given zucchini away. They boys have been subjects of the great zucchini chocolate chip muffin experiment. It was a hit! I made zucchini oven chips (loved them!) and froze shredded zucchini to make zucchini bread with this winter. But my favorite is this one: Zucchini fritters.
They are like little savory zucchini pancakes—so much fun to make. Even more fun to eat– topped with fresh mozzarella, tomatoes from my garden, and a leaf or two of my basil.
Linking up with Anntoday because she’s the Food on Friday queen: