As the summer garden's produced more zucchini than any person can consume I have received and harvested a lot of this versatile veggie. When you've eaten whole zucchini bread loaves in only a few days, made more stir fries than you imagined possible, and grilled slices for weeks on end, you've got to start mixing things up to keep yourself sane. The nutty garbanzo bean flour that forms the crust and creamy goat cheese topping sheds a whole new delicious light on this prolific plant.
Saturday, September 17, 2011
This post seems silly with the weather we've been having lately (low 50s and rain) but I know most people still have the warmth of the summer months hanging on longer than we did! With that said I hope everyone is still enjoying the fantastic bounty of corn that hot weather brings. We've been eating it like it's going out of style over here, probably because its seemingly short-lived season ends in October. Through the many ways I've prepared it I found that grilling it and dusting it with spice mixes perfectly compliments the corn's natural sweetness.
Saturday, September 3, 2011
I could barely contain my excitement when I saw the flyer; a professor wanted a group of students to adopt a garden plot over the summer to plant, maintain, and harvest. I signed up immediately. The thought of free, organically grown, sun-ripened vegetables at my finger tips made me ecstatic. A few of the things we planted that really flourished were zucchini, tomatoes, basil, cilantro, carrots, and a large variety of lettuces. The other gardener's interest in our gigantic crop of basil seemed minimal so I jumped at the opportunity to put it to good use.