While I strive to prevent the waste of purchased food in my kitchen, during the summer I also need to keep an eye on the garden harvest. After all, what’s the point of spending the time and money to plant and grow vegetables if we don’t use them or share them with others. Since I reduced my gardening efforts a bit this summer, I’m also trying to be more mindful of using or saving whatever we grow.
Our single zucchini plant was the subject of much conversation between my husband and I. After all, zucchinis are ubiquitous for being
overzealous generous producers of veggies. While I love cooked zucchini myself, the rest of my family only seems to love it when it shows up in zucchini bread surrounded by cinnamon and sugar. Hmm, I wonder what they’ll think of the zucchini noodles I want to try next?
Unfortunately the first zucchini I harvested from our lone, solitary plant this week grew to baseball bat sized proportions. Not exactly a zucchini for sauteing or roasting. Not wanting to waste this zucchini and look a gift horse in the mouth, the 4 year old and I pulled out the food processor and shredded the zucchini, producing 4 quart bags of shredded zucchini. The 4 year old manned the hopper while I stuffed it with zucchini slices.
Walking by, one of the kids asked if that was how Dad made his world-famous potato pancakes. Of course, it is. And, I had to emphasize how much work those potato pancakes are since I’m not up for frying food in the heat, and I didn’t think my husband was either. Maybe I’ll remind him of that the next time he suggests we don’t grow zucchini. A little redirection never hurt anyone, nor extra zucchini.
Because I love meeting new people and sharing, this post is linked to: