Today was one of those days where I brought in a fairly good harvest of zucchini, onions, tomatoes, peppers, potatoes, purple and scarlet carrots, and a bushel of beets. Then I had to figure out what to do with it all. So I pickled the beets for the pantry, steamed the carrots, shredded the zucchini and onions to make into veggie fritters, which I topped with a thick slice of a purple Cherokee heirloom tomato, avocado, sprouts, and tahini dressing. Then I went overboard and added cucumber, red pepper hummus, and warm pita bread.
I was so amused that my little pita wedge looked like a vegan pizza, but with cukes instead of pepperoni!🥒 It ended up being too much food, but it was hard to stop eating because it was all so good!
I get garden-to-table euphoria when I can grow what we eat and fill our pantry, too. ✌️And I get a bonus thrill when I find new ways to eat zucchini. Because when it’s in season, it’s IN SEASON! 🤪
How do you like your zucchini?
by Regular-History7630
2 Comments
Looks delicious and beautifully plated!
For recipes, how about Marinated Zucchini with Mint and Scallions (link: https://nymag.com/restaurants/recipes/inseason/34711/)?
I heard some people use beetroot powder as a natural pre workout