How to use all your zucchini-really

Zucchini bush in flower

Saturday, June 22, 2018

Ah, zucchini.  One of the first summer veggies to fruit.  You know summer is officially here when your zukes are flowering and producing nice long fruits.  By mid-summer, the novelty has worn off.  By August, you can’t give the things away!  I even saw a box in my local hardware store with free zucchinis!

So, what’s a gardener to do with all that excess bounty?  Well, you can donate them to a food pantry, you can preserve them in a few different ways, or you can use them in ways I’d never even thought of!  

For preserving, you can freeze them, can them or dry them.  I don’t care for canning zucchini as they are not acidic enough to just use a water bath; the full pressure canner set up is required.  You could pickle them, lowering the pH enough to use a water bath.  There are all kinds of fun pickling recipes out there.  Adding peppers is a way to add zing to an otherwise bland taste.  Just make sure you follow the recipe exactly as the proper pH is critical to safe canning.

Easy, low tox canning of summer's bounty, Sites & resources for canning

Blanched zucchini ready for freezer

I have used the freeze and dry methods.  For freezing, first slice them, blanch them, then lay them on a cookie sheet and freeze them.  After they are frozen, you can put them in a freezer bag.  When you need a few, they are easy to get out of the bag.  If you put them into the freezer bag fresh, they will freeze together.  I am trying a few frozen whole.  With a sharp blade, I can slice them when I need them, kind of like frozen cookie dough.

Freezing the extras for winter 

For drying, slice and either use a dehydrator, the sun or your oven.  Zucchini has a great deal of moisture so it will take a while to completely dehydrate.  You can speed the process by salting, squeezing out the excess (cookie sheet weighted down on top of another cookie sheet is an easy way to do this) for about 15 minutes, then either popping into the oven, setting them out in the sun or placing in a dehydrator for a couple of hours should do it.  Keep an eye on them to make sure they don’t burn if you are using an oven.  Recommended temp for drying is 120-200 degrees F max.

Dehydrate or sun dry your extra veggies

I ran across some recipes in Capper’s magazine that looked tasty: zucchini spaghetti and meat balls, stuffed baked zucchini, and zucchini parmesan.  I have tried a variation on the baked zucchini and the zucchini parmesan and both were quite good.

They have this nifty little gadget called a spiralizer that you put a zucchini in and it will make nice long spaghetti noodles.  You can use them just like spaghetti but with no carbs or gluten.  Cool, huh?  Just toss with your favorite sauce and serve.

Zucchini made into noodles

Grilled zucchini is tasty with sea salt and olive oil.  It is one of our standbys.  Just be sure to not heat your olive oil above 340 degrees F; the smoke point of this delicious, nutritious oil.

Grilled zucchini

There is also fried zucchini.  It is easy to make.  Just whip up 3 eggs with a little milk.  Mix together 1/2 cup of cornmeal with a 1/4 cup of flour, salt and seasonings to taste.  Dip the zucchini slices first in the egg batter then in the dry meal.  Place in 350-375 degree F oil and fry until golden.  If you are going to eat by itself, using a Cajun season salt adds a welcome zing of flavor.

For any extras you have, you can freeze them, too.  Just put a single layer on a cookie sheet and let freeze through.  Then, put all the pieces into a freezer bag.  You can pull out any time you have a craving for fried zucchini!  Just thaw and warm up in the oven.

The baked zucchini was good.  Take a large zucchini, cut in half and scoop out the seeds.  Stuff with your favorite meat stuffing recipe and bake until the zucchini is tender at 350 degrees F.  Mine took about an hour and a half to become tender.  Top with marinara sauce and mozzarella cheese and put bake in the oven until cheese is golden and bubbly.

Zucchini lasagna

There was a recipe in the magazine for zucchini parmesan.  Basically, you layer sauce, sliced Italian sausage, breaded and fried zucchini to fill a baking dish, then top with mozzarella cheese and bake at 350 degrees F until the sauce is bubbly and the cheese golden and melted.

We didn’t have any Italian sausage, so I made up a stuffing mix which is below.  I just then layered sauce, then breaded and fried zucchini, then meat stuffing until the baking pan was full.  For my pan, it was 3 layers of each.  Then top with mozzarella and parmesan and into the oven at 350 degrees F until the sauce is bubbly and the cheese is melted.

I was amazed at how delicious the zucchini lasagna was.  It is low carb, gluten free, full of just harvested veggies and a great way to utilize the bounty from the garden!

Here is a meat stuffing mix I really like:  1 small diced onion, 3 eggs, 1 piece of whole wheat toast crumbled, 2 teaspoons of ground garlic, 1 teaspoon of sea salt, 1/2 teaspoon of fresh ground pepper, 2 teaspoons of dried mixed herbs from the garden, and a half pound of burger (bison, grass fed beef or venison).  Just mush it all together by hand.  When combined, use to stuff the zucchini or layer as part of the zucchini lasagna dish.

Another option would be to wrap the stuffing in zucchini creating zucchini cannelloni.  Stuff, wrap, cover with cheese and bake until cheese is warm and bubbly.

Then there is the ever classic zucchini bread. Recipes abound on the internet and cookbooks for this perennial favorite.

Now you have several ideas for fully utilizing all your wonderful zucchini besides the compost pile :  )

For other tips on preserving the harvest from the garden, see Preservation garden

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What's happening in the mid June edible garden

Potted peppers with petunias

Sunday, June 16, 2019

This is the in-between season in our garden.  The spring veggies have wound down and the summer veggies are just starting to fruit.  The spring flowers are long gone and the summer lovers are just beginning to bloom.

The spring crops like lettuce, spinach, broccoli, cilantro, mustard, sorrel, chard, rat's tail, snow peas are at the end of their peak.  The lettuce, spinach, sprouting broccoli, cilantro, sorrel and mustard greens have gone to seed.  You can still pick leaves, but look for the ones at to bottom of the lettuce and cilantro plants where they are still sweet.  For the chard, sorrel, cultivated dandelions, and mustard greens, the new leaves are the sweetest.  Seed saving-fun, easy and a cost saver

Now is a good time to do a another sowing of lettuce.  Be sure to sow seeds of heat tolerant varieties; every three weeks is optimal to be able to have continuous lettuce harvests.  Bolt-free, sweet summer lettuces  

There are other greens that can be used for salads that thrive in the heat.   Chard, dandelion greens, sorrel, arugula, mustard greens and chick weed harvested first thing in the morning are all salad worthy.  I've added Malabar spinach, New Zealand spinach, and strawberry spinach to my summer greens garden this year.  They are not true spinach but have the flavor of spinach and are heat tolerant.  

You can also add herbs for a fresh taste and zing like salad burnet, parsley, basil, dill, onion stalks/tops, chives, thyme, oregano, tarragon.   Growing summer salads   For fun, you can add edible flowers.  Flowers that are edible

Most of the tomatoes are flowering.  Some have grown into tall, sturdy plants; others are still on the small side.  When tomatoes, squash, peppers and eggplants first flower, it is time to give them a boost with fertilizer.  I use a tomato fertilizer on all my fruiting plants as it is designed to boost the fruiting of plants.  I'll watch the plants that are not growing as well and give them another round of fertilizer in a couple of weeks.  With fertilizer on fruiting plants, you don't want to over fertilize with nitrogen or they will grow lots of greenery and not so many veggies.  Tomatoes 101, everything you need to know to grow great tomatoesI used a combo of Espoma Tomato Tone and Azomite to give the plants the minerals they need.  Minerals in the soil is minerals in the plants and fruits which gives you minerals when you eat them.  I have seen a real difference in plant growth using Azomite.  Another mineral supplement is a Sea Mineral supplement.  I always put the fertilizer under the mulch to make sure it all goes to the plant and not lose the nitrogen into the air.To keep from having blossom end rot on tomatoes and squash, consistent water is key.  They shouldn't be overwatered.  Over or under will affect the fruit flavor.  They are kind of like Goldilocks; they like it just right.  No worries, though, if you do overwater, the fruit will be fine, just not as flavorful and may crack.

Zucchini plant in bloom

I got a late start on zucchini this year.  I just planted it 10 days ago.  They grow fast so it is fine to get started in June.  You need to keep a close eye on the zucchinis because they seem to get huge overnight!  The more you pick veggies, the more the plant produces for you.  What to do with all that zucchini?!  

My spaghetti squash plants are flowering with baby squash on them.  Spaghetti squash are harvested in the fall.  They also tell you when they are ready.  When the vine dies, the squash is ready.  Growing zucchini and summer squash

The pepper plants have blooms and small peppers.  Peppers seem to have a built in counter.  They will drop flowers when the plant has reached its max peppers.  Pick the peppers when green to keep the plant producing. You can ripen on the counter, if you like, or go ahead and enjoy green.    Preserving peppers

Baby peppers

Our cucumber vines, which I have growing up a trellis to save space, have baby cucumbers on them.  They typically give 2-3 cucumbers per week per plant and are care free plants.  How to grow cucumbers-in pots or in the garden  Cucumbers just smell and taste fresh.  They are commonly used in fresh pressed juices and smoothies.  Grow your own smoothie and juice garden

For any I don't eat right off the vine, I make pickles.  One large cucumber is enough to make a jar of sandwich pickles.  My husband loves sandwich pickles on his burger.  Make your own pickles without a store bought seasoning mix

Garlic is about ready to harvest.  Soft neck and hard neck garlic are slightly different in telling you when to harvest.  Soft neck garlic is ready to harvest a week after their tops fall over and die off.  Hard neck garlic is ready to harvest when about half of their lower leaves have turned brown.  Try digging one up and see if the bulb is large and firm.  If they are not, just cover back up and try in another week.  After pulling, keep in a warm shady spot for 2-3 weeks for the bulbs to harden.  Hardening lengthens the storage time.  Save the biggest cloves for planting in the fall.  Garlic harvest is here! 

The snow peas are about done; they don't like the heat.  I have plenty of beans in the freezer so I am not growing them this summer.  Legumes-peas for spring, beans for summer

Background-potatoes blooming potato box.  Foreground-pepper and snow peas in pot with nasturtiums

All the herbs are going strong.  Many are large enough now to cut and dry for preserving.  Harvesting and drying herbs  The sage has not yet bloomed, but it will put on lots of lavender blue flowers that the bees and butterflies love.  My mother read recently that you can use sage tea to help with hot flashes.  You can have up to 5 cups of tea a day.  Make your own teas from garden grown herbs

We are now into summer temps; most days in the upper 80's.  The garden will soon need supplemental watering.   Summer garden tips  For veggies I am growing in pots, I am watering them twice a week now.  The best veggie pots are those that have a reservoir in the bottom.  This will allow you to probably get away with watering once a week.  At some point, I'll remember and take the time to add a reservoir to my existing pots over the winter to cut down on the summer watering time!  Decorative container gardening for edibles

The hard part of gardening is over now.  There is minor weeding, occasional fertilizing along with watering and keeping an eye out for pests.  Most of the time from here out is just harvesting, enjoying and preserving.  For more tips on preserving the extra, see Preservation garden

21 no tech storage crops

Storage beans

Sunday, June 9, 2019

There are no tech ways of keeping your veggies like our great grandparents did.  It is great to eat what you have grown year round.  Here is a listing of crops that store for 2 months or longer without refrigeration.  For more on the actual varieties grown for storage, The First Victory Gardens and Colonial Vegetable Garden  

Cool Storage Crops

The following crops can be kept over the winter without any refrigeration needed.

Beans-dry thoroughly and store in Mason jars.  Let bean pods dry until crisp.  Remove from pods and leave in open container to dry for another 2 weeks.  Don't limit yourself to the mainstream varieties of storage beans.  There are so many interesting, ancient varieties to try.  Growing beans  Once dried, they are easy to rehydrate and use.  Even if you don't grow your own, buy heirlooms in bulk to use in winter chilis and soups.  Use dry beans instead of canned

Corn-Pick after husks dry.  Remove husks and store in dry location until kernels come off when ear is wrung.  Store whole in bins or remove kernels and store in Mason jars.  There are so many beautiful, healthy heirlooms out there to grow and use.  

Garlic-After pulling, allow to dry in cool, warm location out of the sun.  Braid and hang after 2 weeks in cool place with moderate humidity like a basement.  Or cut back dry stalk after another two weeks and store in open container.  For those that dry out, I will grind into garlic powder.  I personally like to pickle my garlic in organic apple cider vinegar and homegrown hot peppers.  Garlic harvest is here!

Onions and Shallots-Be sure you have grown storage type onions.  There is a huge difference in how long an onion will last between varieties.  In general, any sweet onion type does not store well.  After pulling, cure in warm, dry location out of the sun for a week or two.  Braid and hang in cool place with moderate humidity.  Or cut back tops, allow to dry another couple of weeks and store in a ventilated storage container.  Drying is another great option to have onions on hand for cooking year round.  Everything to know about growing onions

Shallots drying in the shade

Hot peppers-Chose thin skinned varieties like Rocca Rossa that are easy to dry.  I simply place ripe peppers on the counter until they are completely dry and then store in Mason jars or plastic bags.  Other hot peppers that are thick skinned, I cut and put into organic apple cider vinegar to make hot sauce.  Dried peppers can also be used to make spicy olive oil.  Preserving peppers

Potatoes-Look for storage types to grow.  There are many varieties out there and some overwinter much better than others.  Harvest when tops begin dying back.  Cure in cool, dark place with high humidity for 2-3 weeks.  Store in boxes or cloth covered baskets in cool, dark place with moderate humidity like a basement.  Potatoes have to be kept out of sunlight.  If they turn green, do not eat! For more growing and harvesting tips see  Time to plant potatoes, even if you only have a patio

Pumpkin and Winter Squash-Harvest after vine has died before hard frost.  Cut leaving 2" of vine for each squash.  Cure in warm, sunny location for a couple of weeks.  Store in open boxes or on a shelf in cool place with moderate humidity.  My butternut squash would keep on the counter into June.  Look for long storage types.  Harvesting and keeping winter squash  You can also buy pumpkins at the store at great prices this time of year and keep them to use throughout the winter.

Sweet potatoes-Dig at least a month before your first frost.  Cure in warm, humid location for a couple of weeks.  Make sure all skin wounds have scabbed over before moving to winter storage area in a cool, humid area like a basement.  Taste actually improves with storage time.  

Tomatoes-Before a hard frost, pick all your tomatoes, including the green ones.  Wrap each tomato in news paper and place in a dark area.  The tomatoes will ripen over time.  They won't be as wonderful as a vine ripened tomato, but much better than a store bought one.  I have had some tomatoes that last into February this way.  Preserving the tomato harvest

Winter squash and pumpkins

Cold Storage Crops

The following crops needs colder conditions for winter storage.  Can be an unheated garage, buried garbage can or root cellar.  Ideal storage temperatures are 32-40F.

Apples-Store individually wrapped fruits in perforated plastic or waxed boxes to maintain high humidity.  The colder the conditions, the slower the apples will ripen.  Check weekly.  Fruit for small spaces

Beets, Cabbage, Carrots, Celeraic, Parsnips, Rutabaga and Turnips-Harvest before a hard freeze.  Trim tops to half inch and cut long roots back.  Pack in damp sand in sealed container to keep moist conditions and store in cold basement, unheated garage, root cellar, or buried garbage can.  The other option is to freeze.  All about beautiful beets  All you need to know about growing carrots  All about turnips  Cabbage is nutritious and easy to grow

Cabbage can also be made into sauerkraut in a crock with simply salt and water.  How to preserve cabbage

Leeks-transplant into a shallow pot after trimming tops back by half and trimming roots.  For growing, leeks are part of the onion family so follow the same growing tips.

Pears-pick when still somewhat green and hard.  Cure in a cool area (40-50F) for about a week.  Wrap only blemish free fruits in paper in perforated plastic bags or waxed boxes in high humidity.

Any blemished veggies can either be chopped and frozen or dried and stored in canning jars or plastic storage bags.Check your stored veggies regularly.  Be sure to remove any that are starting to develop blemishes.  

For other preservation methods like canning, freezing and drying, see these blogs  Easy, low tox canning of summer's bounty  Freezing the extras for winter  Dehydrate or sun dry your extra veggies

June 2019 Edible Garden Planner

Mid-June garden

Sunday, June 1, 2019

June is a productive time in the garden.  Cool season crops are peaking while summer crops are just starting to produce with herbs in full swing.  Everything is a lush green at the beginning of the month.  As June gets in full swing, it will be time to begin regular watering.  As your fruit producing veggies flower, they will need a boost of fertilizer.  As the rain slows down, consistent ground moisture is key.

What’s growing in the garden right now

Most of the lettuce and spinach I planted in March as well as the chard that overwintered is bolting.  The lettuce seeds started in April are transplanted and of a good size.  I will resow heat tolerant lettuce seeds this next week.  I will replant these into larger pots as they grow.  I'll put them in pots so I can keep them in a cool spot as lettuce doesn't like it hot!  Growing fabulous lettuce and greens

Don’t worry about insect damage to the leaves on cabbage and broccoli as long as the heads are forming nicely.  A little insect damage will not affect the quality of the head produced.  I did not plant either this year to break the pest cycle.  Broccoli and cauliflower growing tips

When I get an infestation of caterpillars, I like to use diatomaceous earth (de).  It is made of tiny aquatic fossils from fresh water.  Their hard edges cause scratches on caterpillars and insects resulting in dehydration.  So no chemicals involved.  I use them only on plants that don't flower as de will kill pollinators, too.  Natural, organic pest strategies and how to make your own bug sprays

Arugula, sorrels, chard and cultivated dandelions are all harvestable.  As it gets hotter, these greens become stronger.  Since they are perennials, they are the first up in the spring for fresh salads.  Harvest the new leaves in summer for the mildest taste.  You can cut them back, too, to get fresh new leaves.  It doesn't hurt them at all.  

The cilantro, rosemary, sage, chives, savory, oregano, basil, lavender, tarragon, parsley and thyme are filling out nicely and flowering. The common chives have bloomed with their beautiful lavender flowers.  The flowers are edible, too.  They are fun to use in salads or as a substitute for onions in cooking.  Very pretty to add in baked potatoes and grill.  We slice our potatoes, add some diced onion or chive flowers, butter, seasoning, wrap in foil and throw on the grill.  Yum.

Start a kitchen herb garden!

Another great thing about herbs is they are a good deterrent to deer.  Deer do not like strong smells so avoid fragrant herbs.  I plant them all around the garden to keep the pesky critters away.  We now live out in the country and deer will even bed down in the yard.  What has worked to keep them out of the garden is a combination of a pod deer deterrent, WD40 on socks, herbs, and marigolds around the perimeter of the garden bed.  

Flowering chives

Tomatoes, peppers, and eggplant have not flowered yet this year.  They will soon.  Keep an eye out for cucumber beetles and caterpillars.  Just pluck them off and throw into a can of soapy water.  I just started my squash and cucumber seeds outdoors a couple of weeks ago.  They are sprouting.

Overwintered carrots, onions, garlic, and leeks are all flowering, including the Egyptian walking onions Egyptian walking onions.  I am harvesting the walking onion any time I need onions for cooking.  The green stalk is great as a fresh chive, too, for salads or potatoes.

The early strawberries have come and gone.  Strawberries seem to be pest free in our garden.  You just have to get to the strawberries before the birds do!

Ripe Alpine strawberries

Now is the time to provide shade for your lettuce and sow bolt resistant varieties like Summer Crisp Magenta, Green Towers and Jericho Romaine, Simpson Elite leaf.  The Grand Rapids and Red Sails are doing quite well in the heat.  You can move your lettuces if in pots to a shadier part of your patio or porch.  Shade cloths can be used for those in the garden.  You can also plant taller veggies on the south and west side of your lettuces so as they grow, they provide shade to the lettuces.  I move most of my greens around to the northeast, shady side of the house this time of the year to keep them sweet as long as possible.  

Bolt-free, sweet summer lettuces

For a spinach substitute, you can grow New Zealand spinach.  It has spinach taste and loves the heat.
Growing summer salads

Best time to harvest

The best time to harvest almost any vegetable is mornings or right after a rain; this is when they are the crunchiest, fullest and sweetest.  Harvest greens in the morning before you go to work and store in the frig for the day.  Just don’t store tomatoes in the frig; this ruins the flavor.

The best time to harvest aromatic herbs like rosemary, thyme and oregano is in the afternoon when the oils are most concentrated.  Harvest herbs like parsley, cilantro and dill in the cooler part of the day.

For more tips on preserving the extra, see Preservation garden

Watering & fertilizing tips

With the heat coming, it is time to start watering.  Keep consistent moisture to your lettuces to keep taste sweet and your lettuce from bolting as long as possible.  When your lettuce does bolt, let it go to flower and seed.  The bees and beneficial insects enjoy the flowers and the seeds can easily be saved for fall and next spring planting.  

Seed saving-fun, easy and a cost saver

Fertilize all your fruit bearing veggies when the first flowers appear (right now we have flowers and small fruits on our peppers, eggplant and tomatoes).  Provide only compost tea or kelp the rest of the season.  Too much nitrogen will cause your plants to grow lush foliage with no fruits.  Nitrogen stimulates green growth so is great for greens but should be used in moderation for fruiting plants.

For more on summer garden care, Summer garden tips

Summer greens and herbs

Can I still plant a garden in June-Yes!

There are many vegetables and herbs that you can still plant right now.   Any of the summer vegetables love these temperatures and sun.  As a matter of fact, this is the best time to plant cucumbers and zucchini to avoid the vine borer.  Even if you have planted zucchini and tomatoes already, late June is a good time to plant a second crop.  If your seeds don't come up within a week, it is likely that they were either bad or they rotted.  Seeds can rot when the ground is really wet and chilly.  It is still a great time to start seeds.  

It is not too late to start a garden in June!

A list of all veggies that can be planted in June:

Arugula

Bush beans

Beets

Broccoli

Broccoli raab

Brussels sprouts

Cabbage

Carrots

Cauliflower

Chard

Collards

Corn

Cucumbers

Eggplant

Bulbing fennel

Leeks

Lettuce (heat tolerant varieties)

Mediterranean herbs (basil, thyme, sage, oregano, rosemary, chives)

Parsnips

Pumpkins

Peppers

Radishes

Salsify

Summer squash

Sweet potatoes

Tomatoes

Turnips

Watermelons

Savory, thyme, lettuce, onions with day lilies in the background

Here are a couple of garden ideas

If you have a picky eater, try the kid’s pizza/spaghetti garden.  If they grow it, they want to eat it!

Tomatoes-any you can’t eat, you can easily freeze for winter pizzas, salsa, or sauce

Basil, oregano, chives, garlic for seasoning

Onions-you can grow Egyptian walking onions in a pot or ground and they are perennials to boot

Kale, arugula, broccoli and peas for spring and fall pizza toppings (also easy to freeze for later)

Green peppers, eggplant, zucchini for summer pizzas (maybe some hot peppers for the adults)

For those that are real adventuresome, you can get mushroom kits to grow mushrooms.

Pizza garden for the kids

Or if you want a culinary garden, here is an Italian/Sicilian garden that you can grow in as little as a 6’ x 6’ space:

Herbs (1 each)-thyme, rosemary, sage, oregano, and flat leaf parsley

3 basil plants (for pesto and seasoning)

2 tomatoes-1 Roma type for sauces and 1 slicer type for salads

2 sweet pepper plants

1 zucchini

1 eggplant

8 red onions (you can substitute Egyptian walking onions)

8 garlic plants

Arugula, spinach and lettuce scatter sown

Heirloom Sicilian kitchen garden

For other garden themes,
Small space French kitchen garden

It is great fun, a time saver, and nutritious to grow your own food in your yard or patio!  For more on small space gardening, 
How to decide what to plant for small spaces?
Decorative container gardening for edibles
Get the most from your space-plant intensively!
You can garden year round in small space
Start a kitchen herb garden!