This year has been a banner year for zucchini. Oh, I can just sense your excitement, calm down a bit! But truly I am excited. In years past, I had some sort of ROT problem with the Z. Last year, after some research I discovered that it is due to inconsistent moisture.
Really, every problem in my life somehow boils down to inconsistency!
We won’t get into all that.
But this year, I was diligent with the Z. Watered frequently, kept them happy but not soggy. And my efforts are richly rewarded, and rewarded and rewarded. I swear if I got myself a chair and sat by the zucchini hill I could watch those babies grow by the inch.
My old neighbor, Floyd, used to pull up a chair and sit all day long next to his vegetable garden. We’d walk by, and ask how he’s doing. He’d say, “I doin’ fine, just watching my corn grow”. Once I asked him if he was serious, and he said if you sit and listen, you can also “HEAR” the corn grow . Back then, with little babies about, I had no time to stop and listen to the corn grow though.
What to do with all that zucchini?????
Well, there is zucchini bread. But baking is such a chore, really. Not my favorite thing, especially in August. But here is a worthy recipe, a really good way to use up lots of zucchini. I just got done making a triple batch. Of course, this is just a guide. Mine today had carrots, celery, green beans in it too. Plus a little cayenne. We put it in our huge canning pot, and cooked it on the outdoor burner.
1 large zucchini (really, one the size of a Chihuahua), peeled and chopped
6 ears of corn, cooked. Then remove from cob. (This is what makes this soup so delicious, don’t use frozen corn)
1 large onion, chopped
1 Tablespoon oregano
Salt and pepper
1 46 oz can V8, or tomato juice
2-4 cups water
1 clove garlic (double, triple this)
Chop ingredients and assemble. Cook 2-3 hours. Top with parmesan cheese and croutons.
I have recently discovered that a topping of feta cheese is even better.