At this time of year, folks in the qathet region are harvesting their zucchini (cucurbita pepo) crops and possibly wondering what to do with it all.
The rapidly growing gourds grow on a bushy, non-vining plant with large dark green leaves with yellow/orange flowers that are also edible, and can be deep fried as fritters or tempura. Unfortunately, if summer squash is harvested too late, the enjoyable edible zucchini might turn into a negative experience, due to it becoming too soft.
The Peak enquired with Powell River Garden Club (PRGC) members about what they do with zucchinis. Here are some of the responses:
Elaine Steiger is a PRGC member and has been preserving foods for more than 50 years, and is currently in the middle of harvesting zucchini.
"I produce preserves for The Nutcracker Market under the label Marigold Lane, and used to sell to 17 stores previously when we operated Mountain Ash Farm in the Kelly Creek area," said Steiger. "Zucchini, both green and yellow [that I harvest] is turned mainly into zucchini relish and September relish. I also use the very small ones and pickle them into a preserve similar to bread and butter pickles, but call them zucchini coins."
Steiger said if there is extra, she runs them through a food processor and freezes the zucchini to use throughout the winter months.
"Any zucchini that gets too large to use, I give to somebody who has pigs or chickens, they love them," said Steiger. "I find that although zucchini by itself does not have a huge amount of flavour, it does lend itself to a multitude of added flavour."
Fellow PRGC member Marcia O'Neill reiterated what many folks tend to do with extra zucchini.
"I shred and freeze any extra zucchini and then feed it to my chickens as zucchini-cicles. It cools them off and provides nutrition."
Trina Isakson chimed in and said her favourite thing to do with zucchini, especially the overgrown ones, is to can some zucchini relish.
"This is a hit with everyone I give it to," she said.
Isakson sent a recipe she uses from the website bernardin.ca.
"I love making zucchini chips in my dehydrator," said PRGC member Lynn McIntosh. "I store them in jars and have them for the winter."
A popular way to use zucchini is in baking.
PRGC member Judy Youngman sent a message saying she likes to make chocolate zucchini loaf.
Although the zucchini is often used in baking or in preserved form, it can also be used in soups, roasted, baked, fried and barbecued. Writer and cook Katie Workman has plenty of ideas for the zucchini on her website themom100.com: themom100.com/?s=zucchini.
Zucchini will soon be making an appearance at the annual Great Zucchini Race at the Powell River Farmers’ Agricultural Institute Fall Fair, held at Powell River Farmers' Market (4365 McLeod Road) in September.
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