Friday, July 25, 2008

Late July Garden & Zucchini Recipes

Well, I was going to take my new dog kayaking today, but the weather didn't cooperate. So now I'm stuck inside while it rains, and have a minute to do a quick blog post. Here is a recent pic of the garden. I'll show some more detailed pictures soon, but suffice it to say the grape tomatoes, zucchini, cucumbers, peppers and herbs are doing fantastic!

There was a little problem with blossom end rot on the peppers that has finally gotten under control. But just look at this bounty, not bad for my first real garden!Now here is my favorite salad treat to make with all of this:
Zucchini with Lemon and Mint
*1 medium zucchini
*juice from 1/2 lemon
*1-2 tsp olive oil
*5-10 mint leaves
*salt & pepper
*nasturium blossom for garnish (optional)

Slice zucchini very thin (a vegetable peeler or mandoline helps). Chiffonade mint (pile all the leaves on top of one another, then roll them up. Slice into thin strips). Mix zucchini slices with lemon juice, olive oil, mint, salt and pepper, then serve. Note: amounts are approximate. Use less lemon or mint to taste.

And look this zucchini is bigger than my dog!
It tasted really good! I made marinated grilled zucchini sticks with it. I swear they were better than french fries (and that's saying a lot).
Grilled Marinated Zucchini Sticks
*1 extra large zucchini (or 2 medium, or 4 small)
*1 large garlic clove, minced and
mashed to a paste with 1/2 tsp salt
*2 tbls fresh lemon juice
*1 tsp white wine vinegar
*1/8 cup olive oil
*1 tsp fresh thyme (more to taste)
*1 tsp red pepper flakes
*salt & crushed black pepper

Cut zucchini in half long-ways, then in half again so you have four pieces. Cut off the seeds (longways, like slicing off a triangle of seeds). Slice again longways, and then crosswise in about 3-4" length, so that they are steak fries like sizes, as in picture above. Place in a dish large enough to put them flat in one layer. Add all other ingredients and mix well with hands or tongs. Marinate for at least 3 hours or overnight. Carefully lay across grill, and cook on low, for about 5 min. on each side. Finished stick should be crispy on the outside, tender on the inside, and look something like this:

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