Is there anything more satisfying than preparing a meal with ingredients grown yourself? My answer: no way!
Artwork by Ed Gloor
Whether inside or out, potted or grown in the ground, there is nothing more satisfying than eating something totally homemade. It all starts with a baby plant, grown in a nursery. Because Colorado’s clay soil is difficult for some seeds to take root in, buying nursery plants and tilling a plot with potting soil makes the best environment. Get a gardener’s advice and tips for how to transfer potted plants without shock, set up a sprinkler system and set up a barrier from squirrels, and you just might have a garden. One of my favorite plants to grow, because of its large harvest and long season, is zucchini.
Zucchini is a bountiful summer squash, popular in Colorado gardens, including my own. The variety of modern zucchini commonly grown was developed in Italy in the 16th century, after its cultivation in the Americas. Zucchini has a mild, vaguely sweet vegetable taste, and a firm, slightly spongy texture in the mouth. It is an excellent substitute for other green vegetables in summer meals.
Grilled Zucchini
Ingredients:
Directions:
Slice the zucchini lengthwise in ½ inch slices. Lightly brush olive oil and sprinkle seasoning on both sides. Grill lightly, just enough to get clear grill marks. Be very wary of overcooking, or you’ll end up with soggy mush. Serve as a side dish.
Chocolate Chip Zucchini Bread
Ingredients:
Photo courtesy of Aviva Getschel
Directions:
Preheat oven at 350 degrees F. Grease two 9-by-5 inch loaf pans.
Sift together flour, baking powder, salt, spices and baking soda.
In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.
Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing.
