Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Preserve your thinly sliced zucchini in oil! In the space of half and hour, your zucchini-related stress will melt into self satisfaction when you are spooning it onto a crusty bread with a lovely glass of rosé.
I married an idea of Eugenia Bone's to a recipe of Pam Corbin's and I'm pretty excited. Check it these, tender, garlicky lemon vinaigrette soaked zucchini planks. Useful!
My Grandma Betty's recipe with the heat turned up!
Crunchy and sweet, this homemade relish is pure green gold, and the hot new condiment you need for your sandwiches and burgers.
What to do with all those zucchini your garden is producing? Zucchini chips!
When you're drowning in summer squash (and/or if there's a hurricane on the way) make some emergency pickles. You won't regret it.
Recipes for Green Bean & Zucchini Chutney as well as pickled Green Beans with dill
Mustard Pickles remind me of my great grandma. She used to make all kinds. A deliciously old-fashioned and frugal concoction, they preserve and liven up over abundant produce during the summer season.
This is the recipe that makes me yearn for our zucchini plants to over-produce.
How to support your local farmers and make something beautiful and delicious out of their hard work.