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Post by tbird on May 9, 2015 16:06:48 GMT -5
not sure if I was making lunch or dinner - but I spiraled up 5 zucchinis - store bought, unfortunately. I made a mushroom cream sauce, a faux cheese sauce, and a bottled spaghetti sauce. All three were a success! We're going to be eating zucchini a lot this summer - hopefully - my own home grown!
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Post by desertwoman on May 9, 2015 16:31:24 GMT -5
Yes ,my zuke (and yellow straight neck and pumpkin) seeds just sprouted yesterday. (They are in 2"pots) I'll put them in the ground in 2-3 weeks.
What is that nifty looking tool you are using?
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Post by lilolpeapicker on May 9, 2015 17:07:59 GMT -5
a faux cheese sauce? What was your mushroom sauce like?
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Post by Latitude33 on May 9, 2015 17:49:51 GMT -5
Anyone know when National Sneak Zucchini on Your Neighbor's Porch Night is? No zuks yet but the Patty Pan is producing and crook neck is flowering. Mystery squash sprouted and direct sowing butternut tomorrow.
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Post by desertwoman on May 9, 2015 17:54:29 GMT -5
Reminds me of an old joke
When can you tell someone doesn't have friends?
When they are in the grocery store buying zucchinis.
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Post by ahntjudy on May 9, 2015 17:54:46 GMT -5
Oh, how I wish I had room in my garden for zucchini! What a versatile vegetable.
I had some years ago, and like often, harvested some, but then succumbed to the dreaded vine borer so I gave up on them.
A favorite of mine are zucchini flower fritters...unless you grow your own to make them, they're nearly impossible to find.
~~~
That's good, DW!!!
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Post by Latitude33 on May 9, 2015 17:57:11 GMT -5
By July I will be asking you to please send me those vine borers
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Post by tbird on May 9, 2015 17:57:56 GMT -5
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Post by desertwoman on May 9, 2015 17:58:29 GMT -5
judy- I plant one zuke plant in a huge container (20" or maybe a bit more diameter). It's outside my garden beds at the end of a path .
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Post by tbird on May 9, 2015 17:59:45 GMT -5
What was your mushroom sauce like sauted mushrooms in faux butter, add garlic, salt, faux cream and a bit of corn starch to thicken.
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Post by ahntjudy on May 9, 2015 18:06:02 GMT -5
DW, I never thought of a container... Are they less prone to SVB off the ground...or makes no difference?
I wish I lived closer, Lat! ;)
That's a pretty cool kitchen gadget there, tbird! Does a nice job!
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Post by lilolpeapicker on May 9, 2015 18:17:19 GMT -5
Are you vegetarian, tbird? My niece is also...If you can share that faux cheese recipe, I would appreciate it. Do you cook that zucchini when you use these sauces?
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Post by Mumsey on May 9, 2015 18:20:42 GMT -5
Won't even be planting them til June 1, because Grandpa said so. Helps to avoid the bugs. I try to do that every year, sometimes I can't wait. This year I will MAKE myself wait. And they will be in a different spot. I go for the yellow crookneck, plenty of zucchini to be found from friends. ;)
I usually saute it with other veggies.
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Post by desertwoman on May 9, 2015 18:22:11 GMT -5
Judy-I've never had SVB, so I can't answer that. But it has been a great solution for me, with my limited garden space.
Mumsey, I've not heard of that before- avoid bugs by planting in June. Do you plant starts or direct sow?
I am doing an experiment this year. I've started my squash seeds in 2"pots and then when I put the starts in I'm going to plant a couple of seeds and see how they compare.
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Post by tbird on May 9, 2015 19:47:13 GMT -5
re you vegetarian, tbird? My niece is also...If you can share that faux cheese recipe, I would appreciate it. Do you cook that zucchini when you use these sauces? I've had the zuch noodles raw and cooked. I did them cooked today. So you want just a bit of boiling of water to cook the noodles, add a bit of salt and paprika add a good chunk of MUST be original!! when it melts, add in the cheddar sprinkles....and cook through till melted. usuall needs to bubble for a minute or two. if too thick, add water, too thin - try to boil some water out but it might not work out so pour off some liguid/add more cheese. I never measure, so you'll have to play around with it. I estimate about 2/5 water to 3/5 cheese....
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