Zucchini

    One of the first projects we did after moving into our first home was mark off an area to plant a vegetable garden.  I didn't grow up with a vegetable garden and neither did PDub, but the thought of having one was too tempting to avoid.  Our first spring, we planted several veggies from green beans to squash.  Sadly, the only green we saw that summer was corn and weeds, and even the corn didn't produce well.  Now we have minimal choice in having a vegetable garden on our small little terrace.  During my trip back to Illinois, I envied seeing my Grandma's garden and was grateful to get to take home some zucchini and yellow squash.  It is the season for fresh veggies, so if you aren't eating them, start because they are soon to go out of style!

Our weeded over garden

    The zucchini is a vegetable grown on a vine above ground.  Unlike cucumbers (I often confuse the two), zucchini is generally cooked before eaten; it can be grilled, steamed, boiled, or baked.  The larger the zucchini, the more bitter it will be, so these large ones are generally better when incorporated into baked items, such as breads and cakes.  The smaller the zucchini, the better it will taste alone.  Growing up, my parents would have a fried zucchini party, where my dad would get his fingers dirty by dipping sliced zucchini in egg, milk, and flour before frying it.  I remember disliking the zucchini, so I would eat any fried batter that had stowed away.  However, taste buds change, and I now love this wonderful vegetable.  I have posted some recipes that I have recently enjoyed with my zucchini.  They are located in the tabs across the top of the page.  From our grubbage to yours.....Bon appetit!