Zucchini Many Ways

Baby Zucchini

The first squash (1 zucchini and 1 crookneck) came off the vines this evening and hit the frying pan, along with some onions, olive oil and butter. With a little salt and pepper to top it all off, it was a wonderful way to start the summer garden produce season. Looking at the vines, there are plenty of baby zucchini and before long, we're going to be inundated. It's all too easy to let zucchini get too big, too old and then it starts going to waste - there's only so much zucchini bread one can make! Rather than let that happen, here are some techniques for preserving zucchini and some not-so-common recipes to help utilize all of that gorgeous zucchini.

I was thinking that zucchini would not freeze well due to the high water content, but evidently it does freeze nicely. You can also dehydrate zucchini for use in soups and stews - a nice addition in the cold winter months. Zucchini evidently makes good pickles and relish as well.

5 Ways to Preserve Zucchini

Not everybody likes squash, but most folks (and kids) like 'chips'. You can utilize a lot of zucchini to make chips, a tasty snack or side for picnic fare or to serve with salsa. You can make chips by oven-frying, actually frying or dehydration - here are recipes and ideas for all three methods:

Breaded, oven fried zucchini chips

Oven Baked Zucchini Chips

Zucchini Chips with Spicy Salsa

(Fried) Crispy Zucchini Chips

Fish and (oven-fried) zucchini chips

Dehydrated Zucchini Chips (several spice variations)

If you prefer 'fries', versatile zucchini can do that, too!

Oven Baked Zucchini Fries

I happen to love relish and had no idea that zucchini makes really good relish! The first recipe requires no canning. The zucchini can get soggy the longer it sits, so best to make it fresh and use it quickly - see the recipe reviews for ideas. Of course, canning gives you a product that can be kept and used months later, or perhaps it would make a good homemade gift for a special occasion or person.

Zucchini Relish (no canning)

Sweet Zucchini Relish (canned)

Ball Blue Book (2008) Zucchini Relish & 'Zesty' Zucchini Relish

For links to many other ways to use zucchini such as zucchini cheese boats, bison-zucchini burgers, three unusual bread recipes, a gratin with zucchini, tomatoes and eggplant, and bread and butter pickles:

Article: zucchini, zucchini everywhere! — fresh talk

Last but not least, if you run through all the preserving techniques and recipes above and still have too much zucchini, here are some last resort ideas: 

Top 10 Things to Do with Too Much Zucchini

 

The 2013 garden, newly planted.

(Photos: Merlot)

How To Shuck Corn (Like a Boss!!)

"Hat tip" to Aunt Helen for this link - it's fantastic!!

If you like fresh corn-on-the-cob, this is the way to shuck it (short video at the link):

How To Shuck Corn Like A Boss

Key Lime Juice - How to Make

Here's the trick to get "key lime" juice when one hasn't any key limes.

Use Persian (regular) limes, juice them, and add lemon juice, in a ratio of 1 part lemon juice per 4 (or 5, to taste) parts lime juice. I generally add the lemon juice in stages, a bit at a time, stirring and tasting until the mixture is sufficiently tart. Works VERY well, I'll guarantee it.

Don't buy that ridiculously expensive bottled key lime juice, sheesh!

Hat tip to:
SAJ on the FR Recipe Thread (3/10/2012)

Simpler Simple Syrup

All you need is a microwave and a measuring cup

BY RENEE ENNA
Chicago Tribune

Simple syrup really is appropriately named:

Combine equal parts (or thereabouts) sugar and water in a pan, heat and stir till the sugar dissolves, and voila. Except this task still involves a pan (that will need to be cleaned) and a burner (that will take time to heat the pan).

Hey, some of us are really lazy, OK? And we wondered, isn't there a faster way?

There is, if you own a micorowave.

• Put the sugar and water in a microwave-safe Pyrex measuring cup (preferably the 2-cup model sold with its own lid).
• Heat uncovered 1 minute on high; stir. Repeat until the sugar has dissolved.

After the syrup has cooled, cover and store in the fridge, where it will keep for a couple of weeks. The measuring cup not only makes it easy to pour, but also makes it easy to measure the syrup out for future uses.

Article Printed in the Richmond Times Dispatch Wednesday, September 2011.

Turkey or Baking Hen - How to Cook

This past Thanksgiving, I found myself with the task of preparing The Turkey. Believe it or not, this is the first whole turkey I've ever baked and I was nervous .... really nervous. Fortunately for me, my Aunt Helen has been raving for years about her daughter-in-law's turkeys. Here's a direct quote from the recipe she wrote out for my mom:

"This is an unbelievably delicious recipe obtained by Esther's mother when Reynolds Aluminum foil first became available. The turkey/hen will be nice and moist (from the steam). Esther said she always buys the cheapest turkey on the shelf in the grocery store".

So, armed with this recipe and after obtaining a very large, incredibly cheap ( on sale for 39 cents a pound!!!) 20 lb. turkey and a box of 18" Heavy Duty Reynolds Wrap Foil, I set out to cook The Thanksgiving Turkey. Did I mention that I was nervous .... really nervous? I decided to make sure I was doing it 'just right' so I went online and checked for any instructions Reynolds might have posted and sure enough, they had a video. The video demonstrated leaving openings in the foil for the steam to escape ...... hmmmm, this was confusing. Very confusing.

Fortunately for me, Esther was in town for Thanksgiving Day and I managed to catch her by phone just before she left for church, at 9:00 in the morning. She assured me that the turkey should be completely sealed in the foil ..... no escape vents for steam.

The final result of using Esther's method of cooking the turkey was an absolutely delicious turkey in 3.5 hours. When my brother went to carve it and grabbed a leg, the leg fell off in his hand. I forgot to open the foil the last 20-30 minutes and the turkey was golden brown anyway. Since I have no idea how this happened, I would suggest following the directions from Esther! I used butter to rub on the skin. The stuffing was baked separately, not in the bird. I did cut an apple in half and placed both halves in the turkey cavity for extra moisture - I read this tip somewhere and they also suggested putting in a stick of butter with the apple, but that seemed like overkill on grease.

Finally, here's how to do it ....

Esther's Recipe for How to Cook a Turkey or Baking Hen

 (via Aunt Helen)

Totally defrost turkey/hen

Bake at 450 degrees - open heavy foil the last 20-30 minutes to brown.

Lbs.             Bake Time
6-8            1.5 - 2.0 hours 
8-12          2.0 - 2.5 hours
12-16         2.5 - 3.0 hours
16-20         3.0 - 3.5 hours
20-22         3.5 - 4.0 hours

To Prepare:

• Mix stuffing the night before and refrigerate
• Wash turkey/hen in cold water
• Wipe with paper towels
• Rub skin with margarine, salt and pepper - place empty margarine wrappers on wing tips
• Use HEAVY DUTY foil (2 large sheets put together by french seam in middle). Totally enclose turkey and fold foil (french seam again) so steam cannot escape. Note: I modified this instruction so there was no doubt there should not be any 'venting' of steam going on.
• Follow cooking times in chart.

On a rating scale of 1-5, I give this recipe a "10"!!