Summer means lots of zucchini. These are actually some of the smaller ones 3-4lbs but we are also picking some that are huge! Everyone makes jokes about having too much zucchini, but we love it. I'll just have to be creative and can a lot for winter. Zucchini pickles? I don't have a recipe but I bet I can find one!
I knew my fellow bloggers would come up with some good recipes:
Cream of summer squash
Green sunburst squash (a basket full)
2 large baking potatoes
2 large yellow onions
4-5 bay leaves
vegetable broth (1 quart or 2-3 tbsp in water)
Water as needed
silken tofu 20 oz - you can also use regular tofu or dairy cream (optional)
Chopped fresh dill
2 tbsp light yellow miso
1 tsp white pepper
olive oil for sautéing
add salt to taste
Coarsely chop onions, potatoes and summer squash, sauté in hot olive oil and add bay leaves – sauté for a few minutes and add broth, water. Cook until all veggies are tender and allow to cool. Add the rest of the ingredients, remove the bay leaves and blend to a smooth thick soup. Add optional tofu or cream. Add more water or veggie broth if it is too thick. Add salt to taste and white pepper.
(if you have an immersion blender, remove the bay leaves and blend warm or hot, careful!)
Recipe: Millionaire Relish
MILLIONAIRE RELISH
Makes 24 1/2 pints and can be halved
3 quarts (12-14cups)zucchini
3 large onions
3 red peppers
3 green peppers
Put vegetables through a grinder w/course blade or finely chop after
peeling and seeding. (I left the skin on the zucchini)
Cover with 1 1/2 cups pickling salt and 16 cups cold water.
Let stand overnight or for several hours. Drain and rinse well with
cold water.
Add:
4 1/2 cups sugar
2 Tbsp tumeric
2 Tbsp mustard seed
1 Tbsp celery seed
4 cups vinegar
Mix well and cook for 5 mins. at a bubbling boil.
Mix 1/2 cup flour and 1/2 cup vinegar and add to mixture to thicken.
Continue to cook another 5 mins.
Pour into sterilized jars and process in hotwater bath for 5 mins. If
you use larger jars, process for 10 mins.
MILLIONAIRE RELISH
Makes 24 1/2 pints and can be halved
3 quarts (12-14cups)zucchini
3 large onions
3 red peppers
3 green peppers
Put vegetables through a grinder w/course blade or finely chop after
peeling and seeding. (I left the skin on the zucchini)
Cover with 1 1/2 cups pickling salt and 16 cups cold water.
Let stand overnight or for several hours. Drain and rinse well with
cold water.
Add:
4 1/2 cups sugar
2 Tbsp tumeric
2 Tbsp mustard seed
1 Tbsp celery seed
4 cups vinegar
Mix well and cook for 5 mins. at a bubbling boil.
Mix 1/2 cup flour and 1/2 cup vinegar and add to mixture to thicken.
Continue to cook another 5 mins.
Pour into sterilized jars and process in hotwater bath for 5 mins. If
you use larger jars, process for 10 mins.
I will be busy over the weekend!
