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Using What You Harvest
Holy Squash!
This year’s garden is slowly blessing us with a small harvest each day. I am absolutely loving going out each afternoon to check for ripe fruits and vegetables.
One of my goals for the year was to not waste whatever I was able to grow. It’s our first year growing food here in Florida. It’s been a learning curve to say the least. Since I wasn’t sure how things would go, all I wanted was to make sure to use whatever did.
I’ve encountered two problems. I still do not have a working kitchen which means no oven. That puts a serious damper on what and how I can cook different things. The second issue is that I don’t eat most of what I grow, but my husband does.
There are some vegetables (such as tomatoes) that I have researched and found a way to freeze until I am able to harvest enough to can when I get an oven. Now, there is a dedicated shelf in one of our freezers for bags of frozen tomatoes.
But, squash and zucchini are just starting to really produce. Since my husband is the only person to eat them, I have found the trick to actually using them.
Variety.
Fried Zucchini
Today, I’ll be making fried zucchini. It’s been something he has been craving since the plants first started growing. I’ve never made fried…