If you’ve been a regular at your local Farmer’s Markets this summer, or if you have a garden of your own, then you might find yourself overwhelmed with more fruits and vegetables than you can eat. Zucchini, tomatoes, cucumbers, green beans and beets all tend to rank high on the overstock list. Many of us simply don’t have time to do anything more than give these extra goodies away, but some of us may just need a little inspiration to savor these late summer tastes. Pair the perfect cup of tea with the suggestions that follow, and you have a reason to invite your neighbors over to show off your kitchen savvy with fresh, local produce.
Pickle It
Cucumbers, of course, come to mind when you hear of pickling things. This can be as easy as boiling up a brine of vinegar, onion, sugar, plus a few extra spices to make delicious refrigerator pickles. Did you know that lots of other vegetables can be pickled? Watermelon rinds are also delicious pickled, though the recipe varies just a little. Beets, carrots, cabbage and peaches can be pickled too and all without much hassle. Check out this complete pickling list for all things pickled. For salty pickled produce, a stout Assam tea compliments nicely. If you are pickling sweet flavors like peaches or watermelon, try pairing them with a malty Keemun tea.
Bake It
When you hear the word “baked,” do you think sweet or savory? Excess zucchini can be prepared both ways. Grate it fresh into a cake, cookie or brownie recipe or slice it up with tomato sauce and mozzarella. One of the most productive vegetables is also, fortunately, one of the most versatile. Zucchini can be grilled, or fried too. A personal favorite is Zapple Pie. With the right spices, it easily passes as Apple Pie even for those who don’t claim to like zucchini. Try out this recipe with ice cream and a hot cup of Ceylon on the side:
Zapple Pie
6 c peeled, scooped out, quartered and thinly sliced zucchini
1 1/4 c sugar (3/4 – 1 1/4, adjust to your own taste)
1 t vanilla
4 T real butter
2 t cinnamon
1/4 t nutmeg
1/3 c lemon juice + water to make 1/2 c
1/3 c flour
1 pie shell with top crust
Preheat Oven: 450.
In a saucepan over medium heat combine the zucchini, sugar, butter, vanilla, cinnamon and nutmeg. Add 2 T lemon juice. Stir to mix and cook until tender, about 10 minutes. Mix the rest of the lemon juice and water with the flour in a cup and stir into the zucchini mixture to thicken. Remove from heat.
Spoon the zucchini filling into the pie shell. Place the top crust on and crimp the edges to seal. Put the pie into the hot oven and close the door. Then reduce the heat to 350. Bake for 25-30 minutes until the top is browned and the filling is bubbling.
Cool completely before you enjoy it or serve slightly warmed with a scoop of vanilla ice cream.
(recipe from An American Housewife)
Next time you are at the Farmer’s Market, stock up on the discounted fruits and vegetables. And if you’re growing your own, invite your neighbors over for a treat before loading them up with your excess produce. What will you make?
