Zucchini abound

When Sydney and I returned home to our garden, we discovered that we had zucchini awaiting us.  More than a dozen of them.  All piled together in Sydney’s arms they looked like a load of glossy green wood.  And then the age-old question arose: what to do with them?

Way to go, epicurious.com!  Within an hour, I had a great recipe for what amounted to a pickled zucchini salad that had great flavor and used up 7 of my zucchini.  I took that dish to a potluck, and I’m now staring at a much more reasonable mound of zucchini.  Sydney’s working similar wonders on the pile of colorful swiss chard in our sink.  We may finally be getting the hang of this garden produce thing.


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5 Responses to Zucchini abound

  1. Lisa says:

    I love zucchini–and epicurious. But I have no idea what to do with swiss chard.

  2. Lisa says:

    Zucchini sticks! Quite possibly one of my favorite forms of vegetable. 🙂 -L

  3. Kris Freed says:

    I bet you can make Bio diesel out of them.

  4. Ryan Freed says:

    I made that last comment by the way.

  5. Mother of the bride says:

    adding them to the compost pile is a thought…

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