Zucchini…I’m convinced it’s one of nature’s most amazing plants. When we arrived at our new home early last summer, a friend shared 5 zucchini/squash starts with me. I planted them in my garden and eagerly anticipated fresh zucchini and squash.

What I didn’t anticipate was the crazy way zucchini can be not-quite-ready one afternoon, and the size of a small country by the next!

We had zucchini coming out of our ears! I hid zucchini in everything we ate for weeks. I grated it and froze it for bread, used it to stretch the fruit in jams and even heard you could substitute it for cucumbers in your pickles and can it in pineapple juice and it’d taste like pineapple! Although I never had a chance to try the last two options on the list, we grew enough zucchini to feed my family almost more than we could stand and supply 2 or 3 other families to boot! 

What I learned last year is that I want zucchini seeds in my food storage! Zuccs may not be considered a powerhouse food nutritionally (although they do have vitamins and minerals in them…especially Vitamin C), but if you were in a situation where you needed a few plants to feed a lot of people, zucchini would be among my top picks!

In keeping with the knowledge that many of you are growing zucchini and would prefer to use your garden crop, rather than freeze-dried (who wouldn’t?!) I’ve offered ingredient info for all things fresh, in addition to all things food storage, in this week’s recipes!

Unfortunately for my family’s zucchini cravings, we don’t have a garden in our new location. In fact, when I went to the store to buy some zucchini to photograph for this post, there wasn’t any in the entire store! So while all of you gardeners are wondering where to hide the stuff, count your blessings! We’re paying too much for it at the grocery store, IF we can even find it, and dreaming about last summer….–Mellyn


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