{"id":121,"date":"2016-07-10T20:19:00","date_gmt":"2016-07-10T20:19:00","guid":{"rendered":"https:\/\/esconeighbors.wpenginepowered.com\/?p=121"},"modified":"2016-07-10T20:19:00","modified_gmt":"2016-07-10T20:19:00","slug":"if-its-july-in-escondido-its-zucchini-season-heres-how-to-handle-your-zucchini-bonanza","status":"publish","type":"post","link":"https:\/\/escondidoneighbors.org\/?p=121","title":{"rendered":"If it\u2019s July in Escondido, it\u2019s Zucchini Season- Here’s how to handle your Zucchini Bonanza"},"content":{"rendered":"
\nSince we are lucky enough to live in one of the
\npremiere gardening spots in the state, we\u2019re sure most of you are up to your eyeballs in that most prolific of squash of all–Zucchini! <\/span> Whether you want to ‘put it up’, bake bread, or eat it for dessert–we’ve got you covered.  <\/span>Below, please find some recipes used by some of the ENU gardeners to process their abundant zucchini crop.<\/span> <\/span>Thanks to members who provided these tested and dearly loved recipes.  Printable version here <\/span>What to do with your Zucchini Bonanza<\/a><\/div>\n
\n<\/div>\n
\nZucchini Relish<\/o:p><\/span><\/b><\/div>\n
\n20 cups large zucchini<\/o:p><\/span><\/div>\n
\n6-8 onions,<\/o:p><\/span><\/div>\n
\n10 TBsps salt<\/o:p><\/span><\/div>\n
\nSeed the zucchini and chop
\nfinely (or grind if you are like the olden days)<\/o:p><\/span><\/div>\n
\nMix and let stand
\novernight.<\/o:p><\/span><\/div>\n
\nDrain, wash well, and
\ndrain again.<\/o:p><\/span><\/div>\n
\n<\/div>\n
\nPlace the following in a
\npan and bring to boil:<\/o:p><\/span><\/div>\n
\n\u00b7       
\n<\/span><\/span>5 cups vinegar<\/o:p><\/span><\/div>\n
\n\u00b7       
\n<\/span><\/span>4 tsp celery seed<\/o:p><\/span><\/div>\n
\n\u00b7       
\n<\/span><\/span>12 cups (or less)
\nof sugar<\/o:p><\/span><\/div>\n
\n\u00b7       
\n<\/span><\/span>1 tsp pepper<\/o:p><\/span><\/div>\n
\n\u00b7       
\n<\/span><\/span>2 Tbsps nutmeg<\/o:p><\/span><\/div>\n
\n\u00b7       
\n<\/span><\/span>2 Tbsps dry
\nmustard<\/o:p><\/span><\/div>\n
\n\u00b7       
\n<\/span><\/span>2 Tbsps
\ncornstarch<\/o:p><\/span><\/div>\n
\n\u00b7       
\n<\/span><\/span>2 Tbsps turmeric<\/o:p><\/span><\/div>\n
\n\u00b7       
\n<\/span><\/span>1 red and 1 green
\npepper chopped finely.<\/o:p><\/span><\/div>\n
\nAdd zucchini.<\/span>  <\/span>Boil for 30 minutes.<\/span><\/div>\n
\nPut into sterilized jars,
\nuse sealing lids, and process in a water bath for another 5 minutes.<\/span><\/div>\n
\nShare with your neighbors
\nor bring to an ENU potluck!<\/span><\/div>\n
\n(Makes 10 pints)<\/o:p><\/span><\/div>\n
\n<\/div>\n
\nAnd for that time when all
\nyou have in your garden is zucchini and all you want to eat is dessert\u2014There\u2019s <\/span>Dessert Zucchini!<\/b> <\/span><\/div>\n
\n<\/div>\n
\nLazy Baker\u2019s Zucchini-Apple Dessert Crisp<\/o:p><\/span><\/b><\/div>\n
\nOne dish, one bake, so easy.<\/o:p><\/span><\/i><\/div>\n
\nPeel and coarsely chop 6
\ncups of zucchini and 2.5 cups of green apples.<\/span><\/div>\n
\nStir in 6 TBS lemon juice,
\n\u00be cup of sugar, 3 TBS of quick cook tapioca, and \u00bd tsp cinnamon.<\/o:p><\/span><\/div>\n
\nPut fruit in a 2.5 quart
\nbaking dish<\/o:p><\/span><\/div>\n
\n<\/div>\n
\nTopping<\/o:p><\/span><\/b><\/div>\n
\n1 1\/3 cup flour<\/o:p><\/span><\/div>\n
\n2\/3 cup brown sugar<\/o:p><\/span><\/div>\n
\n\u00bc tsp nutmeg<\/o:p><\/span><\/div>\n
\n\u00bd cup butter or Earth
\nBalance,<\/o:p><\/span><\/div>\n
\nRub all together and
\nsprinkle over fruit.<\/o:p><\/span><\/div>\n
\n<\/div>\n
\nBAKE at 375 degrees for 35
\nminutes.<\/o:p><\/span><\/div>\n


<\/span>
\n<\/p>\n

\nQuiet Hills Giant Zucchini \u201cApple\u201d Cobbler<\/o:p><\/span><\/b><\/div>\n
\nI know, you don\u2019t think this sounds delicious. You\u2019re
\nwrong.  It is!  And, with a little reduced sugar its almost
\nhealth food!  This works best with those
\ngigantic, for-earm-sized zucchini that seemed to appear overnight and you don\u2019t
\nknow what to do with.<\/span><\/i><\/o:p><\/span><\/div>\n
\nCrust<\/span><\/b><\/div>\n
\n3 cups flour<\/o:p><\/span><\/div>\n
\n1.5 cups sugar<\/o:p><\/span><\/div>\n
\n\u00bd tsp cinnamon<\/o:p><\/span><\/div>\n
\n\u00bc tsp salt<\/o:p><\/span><\/div>\n
\n1 cup Earth Balance,
\nmargarine, or butter<\/o:p><\/span><\/div>\n
\nFilling<\/o:p><\/span><\/b><\/div>\n
\n10 cups peeled, seeded,
\nand cubed or sliced zucchini<\/o:p><\/span><\/div>\n
\n2\/3 cup lemon juice<\/o:p><\/span><\/div>\n
\n1 cup sugar<\/o:p><\/span><\/div>\n
\n1 tsp cinnamon<\/o:p><\/span><\/div>\n
\n\u00bd tsp nutmeg<\/o:p><\/span><\/div>\n
\n<\/div>\n
\nCombine dry ingredients
\nand cut butter until crumbly<\/o:p><\/span><\/div>\n
\nPress about 1\/3 of the
\nmixture into a greased 9 x 13 inch pan.<\/o:p><\/span><\/div>\n
\nBake at 375 degrees for 12
\nminutes.<\/o:p><\/span><\/div>\n
\n<\/div>\n
\nNow, bring zucchini and lemon
\njuice to boil in a large pan.<\/o:p><\/span><\/div>\n
\nReduce heat and simmer for
\n8-10 minutes or  till crisp tender.<\/o:p><\/span><\/div>\n
\nStir in sugar, cinnamon,
\nand nutmeg.  Cover and simmer for 5
\nminutes. (mixture will be thin).<\/o:p><\/span><\/div>\n
\nSpoon over crust and
\nsprinkle with reserved crumb mixture.<\/o:p><\/span><\/div>\n
\nBake for an additional
\n40-45 minutes or till golden grown.<\/o:p><\/span><\/div>\n
\nServe with EscoGelato on the side!<\/o:p><\/span><\/div>\n
\n <\/span> <\/span><\/b><\/div>\n
\nLooking into gardening
\nhistory, we see that the \u2018zucchini conundrum\u2019 has been around a long time.  Here are a couple from the old Victory Garden
\nCookbook. <\/o:p><\/span><\/div>\n
\n<\/div>\n
\nVictory Garden Zucchini Bread<\/o:p><\/span><\/b><\/div>\n
\n1 lb zucchini<\/o:p><\/span><\/div>\n
\nSalt<\/o:p><\/span><\/div>\n
\n1 \u00be cup flour<\/o:p><\/span><\/div>\n
\n1 \u00bd tsp baking powder<\/o:p><\/span><\/div>\n
\n1 tsp baking soda<\/o:p><\/span><\/div>\n
\n\u00bd tsp cinnamon<\/o:p><\/span><\/div>\n
\n3 eggs (preferably your
\nown or one of your neighbors\u2019 humanely raised)<\/o:p><\/span><\/div>\n
\n1 cup sugar<\/o:p><\/span><\/div>\n
\n\u00bd cup vegetable oil<\/o:p><\/span><\/div>\n
\nGrated rind of one lemon<\/o:p><\/span><\/div>\n
\n1 TB lemon juice<\/o:p><\/span><\/div>\n
\n1 tsp vanilla extract<\/o:p><\/span><\/div>\n
\n1 cup chopped walnuts or
\npecans (optional)<\/o:p><\/span><\/div>\n
\n<\/div>\n
\n\u00b7       
\n<\/span><\/span>Wash, trim, and
\ncoarsely grate the zucchini; salt, drain, and squeeze dry.<\/o:p><\/span><\/div>\n
\n\u00b7       
\n<\/span><\/span>You should end up
\nwith 2 cups of zucchini.<\/o:p><\/span><\/div>\n
\n\u00b7       
\n<\/span><\/span>Sift together the
\nflour, powder, soda, cinnamon, and \u00bd tsp salt.<\/o:p><\/span><\/div>\n
\n\u00b7       
\n<\/span><\/span>Beat the eggs,
\nsugar and oil, and mix in the lemon rind, lemon juice, and vanilla.<\/o:p><\/span><\/div>\n
\n\u00b7       
\n<\/span><\/span>Beat in dry
\ningredients and stir in the zucchini.<\/o:p><\/span><\/div>\n
\n\u00b7       
\n<\/span><\/span>Add the nuts if
\nyou wish.<\/o:p><\/span><\/div>\n
\n\u00b7       
\n<\/span><\/span>Pour into a
\ngreased and floured baking loaf pan (9 x 5 inches) and bake in a pre-heated
\n350 degree oven for 50 to 60 minutes.<\/o:p><\/span><\/div>\n
\n<\/div>\n
\nSummer Squash Spice Cake<\/span><\/b><\/div>\n
\n1 \u00bd cups flour<\/o:p><\/span><\/div>\n
\n1 tsp baking powder<\/o:p><\/span><\/div>\n
\n\u00bd tsp baking soda<\/o:p><\/span><\/div>\n
\n1 \u00bd tsp cinnamon<\/o:p><\/span><\/div>\n
\n\u00bd tsp nutmeg<\/o:p><\/span><\/div>\n
\n\u00bc tsp ground cloves<\/o:p><\/span><\/div>\n
\n\u00bc tsp ground ginger<\/o:p><\/span><\/div>\n
\n\u00bd tsp salt<\/o:p><\/span><\/div>\n
\n2 eggs <\/o:p><\/span><\/div>\n
\n1 cup packed dark-brown
\nsugar<\/o:p><\/span><\/div>\n
\n2\/3 cup vegetable oil<\/o:p><\/span><\/div>\n
\n2 tsp vanilla extract<\/o:p><\/span><\/div>\n
\n1 \u00bd cups grated zucchini
\nor other summer squash<\/span><\/div>\n
\n<\/div>\n