Ways I’m using produce this week
The winner of the 2013 Almanac is commenter #30 Rebecca. Congrats, Rebecca!
We’ve hit the time of year when keeping up with the garden takes several hours a day. Stir-fries and pizzas with lots of veggies are on the menu every day or two. Green beans and grated zucchini and raspberries are going into the freezer. Yesterday we canned pickles and tomatoes. Today it was applesauce. And still we have produce. I’ve been looking for interesting ways to use the veggies in new ways, and boy, have I found some!
These French Fried Green Beans might even make me a bean-lover.
I’m looking forward to trying these traditional Haitian picklese.
This Sweet and Sour Eggplant recipe was recommended by a friend.
But this recipe for Zucc-Raisins wins as THE most unusual way to use zucchini in the universe! Diced zucchini is marinated in a brown sugar syrup overnight, and then dehydrated. Sound odd? I thought so too, but our garden is cranking out half a dozen zucchini a day. Why not try it?
Turns out they truly have a nice chewy sweetness and even look a bit like golden raisins. Every single member of our family enjoyed them, and that rarely happens, especially with zucchini. These tasty little guys will be great on granola or in yogurt. They can be baked in bread or muffins or even cookies. We like raisins around here. We probably go through $3-5 worth a month. Maybe we won’t entirely stop buying raisins– I suspect they’re a bit healthier than candied zucchini. But with all this zucchini I’m thrilled to have found one more way we can enjoy our harvest this winter.