And so it starts.
The first zucchini usually doesn’t do much…. Normally a female flower, attached to a zucchini, is the first to appear. The male flower comes a bit later, followed by the bees and the pollination and the big zucchini.
It’s so exciting to see the first tiny little zucchinis, barely an inch long.
The next day they’re 2 inches long…
A day later they’re 2 feet long and I need the wheelbarrow to get them to the house.
It’s terrifying to think of what I’ll find after being gone for 4 days next week. Time to turn the vegetable freezer on.
BTW – did you know that in the US, if they’re green they’re zucchini but if they’re yellow they’re summer squash? I don’t know what the white ones are called.
In Italy all summer squashes are zucchini.
In France all summer squashes are courgette.
The British use the French term – all courgette.
It starts to get a bit confusing with the winter squashes, which were considered pig food up until a few years ago. Sometimes they’re called courgette, sometimes citrouille which is French for pumpkin.
But French foodies call them ‘Butternut’ or ‘Acorn’ or ‘Spaghetti’. Winter squashes have really hit the big-time here!
Stir-Fried Zucchini with Yellow Peppers
Total time: 20 minutes
- 1 zucchini (summer squash, courgette, medium, thinly sliced
- 3 shallots, sliced
- 1 yellow bell pepper, roughly chopped
- 2 cloves garlic, minced
- 1/2 tsp cumin
- 1/4 tsp ginger
- 2 tsp sesame oil
- 2 tsp olive oil
- 1 tbs soy sauce
- Heat oils in a large nonstick skillet over medium heat.
- Add shallots, pepper and sauté for 5 minutes.
- Add garlic, zucchini, cumin, ginger and sauté until zucchini is tender, 5 – 8 minutes longer.
- Remove and serve.
Tonight we’re having zucchini for a first course and zucchini as a vegetable.
Tomorrow night we’re having chard for a first course and zucchini for a vegetable.
The next night I’ll do a zucchini and chard mix.
And so it goes….
First we eat nothing but lettuce and spinach.
Then we add the chard.
Then the lettuce is done and the zucchini starts.
We eat nothing but chard and zucchini until the tomatoes and green beans start.
The green beans and tomatoes are joined by the sweet corn.
We stuff ourselves with vegetables and I stuff the freezer with what we don’t eat.
Finally, the winter squashes ripen and I pull out all the summer vegetables – finished or not.
By then I am looking forward to buying a cauliflower… After the winter squashes are done.
Now I have to go pick dinner…..
And watch another glorious sunset.