As The Trowel Turns…

The vegetable garden is in full bloom…  Here’s what’s happening behind my garden gate.

I am patiently waiting for the first tomato of the season (and some fresh salsa too!).  I think it’s only a matter of days before the heirloom cherokee tomatoes start to turn purple (I hope).  🙂

This year I decided to try something different.  I planted some of my corn in containers.  I plan on wheeling the pots to the front of the house when it comes time to decorate for fall.  That way I don’t have to worry about the corn stalks falling over like they have in years past and I can place pumpkins all around the base of the pots for a festive Marthaish look.

The chives I planted several years ago are going to seed.  Have you ever collected seeds before? Seed Sowing and Saving is a great resource on the topic.  The book’s detailed pictures and step by step instruction are perfect for the beginner.  For the chives I’ll simply snip the tops off and shake the seed heads into a small paper bag.  Even though this is a perennial plant (for Western Washington) I still like to have plenty of chive seeds on hand to expand my chive plot each year and to share with friends.

And last bu not least,  zucchini season is in full swing.  🙂  I think I picked at least 10 of them yesterday and I’ve been busy making zucchini bread all week.  A few batches of zucchini relish are also on my radar… But after I’ve baked all the bread and canned all the relish I want… then what?  I’m left wondering what I’ll do with all the rest of the zucchini growing in the garden.  Do YOU have any ideas?  How are you planning on using your excess summer squash this year?


 Fiskars 3-Piece Softouch Garden Tool Set only $13.29!


  • Heather

    I love zucchini and I’m so jealous of your crop! Here is my favorite zucchini recipe: Chocolate Zucchini Cake

    Also, you can freeze it — just shred it and put into freezer bags.

  • Kara

    I make zucchini burgers. This is the basic recipe I follow:

    I make a bunch and put them in the freezer.


    When I have extra zucchini I slice it thinly and freeze it for stir fry in the winter. Works awsome.

  • Shelly :)

    I love your idea about planting the corn in a container and putting them out front in the fall! 🙂 Thanks for the suggestion!

  • mt_coupon

    I’ve heard you can freeze it shredded to use for muffins/cakes later. My fav way to eat it is to bake in the oven with a little parmasean cheese on top. Yummy!

    I’m suprised Mavis – you’ve got quite the garden going there but I’ve yet to see a picture of rhubarb?! I’ve heard it’s an acquired taste but I don’t know why – it’s so delish!

  • Great garden!

    I can Zucchini pickles. A hot & spicy version and a bread and butter version.

  • There is always the joke about locking your doors in the church parking lot….or you will come out to find a car full of zucchini. I love it when people at church share their harvest!

    • SesameStreet

      That is actually a joke. In Gooding, ID if you leave your door unlocked during Zucchini season you will get a bag or two. If you have a truck you get even more stuff, like the biggest summer squash ever.
      And however wasteful this sounds, my husbands family would take them out target shooting if they got really big. I doubt you would do that though.

  • maria

    Zucchini cake! Yum!

  • Beth

    The other thing if you choose is to contact your local food bank. A lot of times they will accept fresh fruit and veggie donations, or will direct you to someone who will. There are specific harvest sharing programs around. Not sure about ID, but there is one in the WA area.

  • Savvymama

    Zucchini, mushrooms and onions sliced and Sautated with butter. We also like to add in little garlic and soy sauce. Great with steaks or burgers.

  • Lynn

    You can use a spirooli – or just a potato peeler – to shred the zucchini into “noodles.” The noodles can then be frozen and later used as a spaghetti substitute for sauce and meatballs. Just defrost the zucchini noodles and saute them in a little bit of olive oil for a few minutes before getting saucy 😉 So good.

  • JD

    My grandma makes a delish zucchini casserole. I don’t know the exact directions but it’s so very simple to do. She cuts the zucchini in small half slices and cooks it on the stove with a little bit of olive oil until it browns. Then she adds 1 tomato and mixes it all together and adds in I cup of white cheese. In the end you have a deish zucchini casserole! Sorry I don’t have better directions for you gals….maybe I will have to invite her back over to make it again! I searched for a recipe but all the casseroles I found were cooked in the oven and this one was on the stove.

  • Cathy

    I make a zucchini casserole that my family loves. I saute about 6 small sliced zucchini (in 2 batches) in a little olive oil until they start to brown and are cooked through. In a 9 x 13 pan combine zucchini, jar of spaghetti sauce, and 1 lb of seasoned browned hamburger. Sprinkle with mozzarella cheese and bake uncovered until the cheese starts to toast. Yummy!!!

    I also make this as a freezer meal. Just freeze in a gallon ziplock after combining the sauce, zucchini and hamburger. When ready to bake, thaw, put in 9 x 13 pan and cover with cheese. Bake as directed above.

  • Missy G

    Freeze it for steaming later in the year. Just sliced it, blanch it then spread it in an even layer on a cookie sheet, freeze, once frozen place in a container!! When you are ready for it, pop it in a steam basket until its done! I think you can microwave it too!

  • Missy G

    Or you can always set up a stand and sell it…or gift it to your neighbors!

  • Jessica

    We use zucchini in stir fry, it’s really good. We usually make stir fry with noodles, we’ve never tried zucchini with rice stir fry.

  • Desi

    My favorite is Zucchini crisps. Peel them, cut in half and seed it, then slice thin and bake with crisp on top. Add a bit of sugar because the zucchini is not sweet. Looks just like apple crisps.

  • Debra

    I have let them grow large, then peel them with a potato peeler, cut lengthwise in half, then cut those halves in half again to have four long zucchini spears. Scoop out all the seeds from the middle. Slice the long “zucchini spears” crosswise to resemble sliced apples (6 cups worth). THEN….you make “apple” pie with them.

    Steam them in the microwave for about 10 minutes. Add 2 T. lemon juice and a dash of salt.

    In a separate bowl combine 1 1/4 C. sugar, 1 1/2 t. cream of tartar, dash of nutmeg, 3 T. flour, 1 t. cinnamon.

    Add the zucchini and bake in a double pie crust at 400 degrees for 40 minutes.

    Now, my husband is an apple pie fanatic and I was a little worried, so I didn’t tell him that the pie was really zucchini. He ate it…well, actually devoured his piece of pie and THEN I told him that he just ate a zucchini pie. He couldn’t believe it! He couldn’t decide if he was more upset about the fact that I tricked him, or that he honestly had NO CLUE because it tasted so much like real apple pie!!

  • Dorothy

    When we get tired of eating zucchini, we shred it (like you would for zucchini bread), and measure out the amount that the recipe calls for and place it in ziplock bags and then put them into the freezer. That way you just have to grab a bag and you can have zucchini bread throughout the winter!!

  • Danielle

    I love the church comment about the locked doors.
    Growing up we used to leave it on neighbors doorsteps, ring the door bell and run away. Kind of like May flowers but with a twist!

  • last year i tried drying it. i sliced and dried it. then added it to soups and stews. works great. you might go easy on how much you add to your soup or stew. can be a bit over powering.

  • Patti

    I am searching madly for my blonde zucchini bar recipe………….make them every summer and we love them. And I can’t find it!!! If I do, I will post.

    Sorry to hear your about your chickens eating the rhubarb. 🙁 Hope they don’t get anything else!

  • TeriJ

    I work at our towns Senor Center where they gather twice a week for a meal. If we get more than we can use even with freezing I will take it there.

  • Carie

    Mavis, I would really really love it if you gave some tips on canning veggies/salsa ect!!!

  • Doug

    My personal favorite is fried zucchini……you bread it like you would most things breaded (egg dipped then covered in flour), salt and pepper it or even add like some type of peppery seasoning like those creole seasonings and fry til the breading is crisp. Super delicious!!

  • Regina

    We do stuffed zucchini. Up until a few years ago, we hated zucchini. We found an incredible recipe and have made a few modifications here and there and now we can’t get enough of it. My husband and son will eat an entire zucchini as long as it has the stuffing in it. Basically, I stuff it with an italian sausage meatloaf mixture, cover it with asiago cheese and bake it til done. It is fantastic and when I make a double batch, the next day we heat it up for lunch.

  • Erin

    Cut it into spears, place in a ziplock bag wtih a little olive oil, salt, and pepper, toss, and cook on the grill for 3-5 minutes. Delicious, easy, and healthy addition to any barbeque.

  • Shannon Kollat

    I just got my LDS Living magazine in the mail with several zucchinin ideas. I just made zucchini and carob chip cookies and am getting ready to try some zucchini cream cheese soup. The other recipes include Chacolate Buttermilk zucchini cake and Arichoke zucchini quiche, if these sound yummy to you let me know and I can email them to you. Also, if you have a Deseret Book store in your area, I was just in there yesterday and they have a hole cookbook devoted to what to do with your zucchini. Good Luck!

  • Andelin

    I made some zucchini muffins the other day. (The kids didn’t even know it was in there. lol) I thought they might turn out like zucchini bread except baked as a muffin, but they were not. They were not as heavy or sticky as zucchini bread. They were yummy!

Leave a Reply

Want to see your picture by your comment? Get your custom avatar by registering for free at Gravatar.

Your email address will not be published. Required fields are marked *