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Helen Chesnut: Young zucchinis evoke summer in a Greek village

Every summer, I promise myself to pick the zucchinis at a young age, with big, wilted flowers still attached. That’s the way I remember buying them on early summer mornings in the small Greek village that was my home for a year.
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By mid-August, zucchini seeded indoors at the beginning of July have begun producing young fruits on fresh, vigorous plants.

Every summer, I promise myself to pick the zucchinis at a young age, with big, wilted flowers still attached. That’s the way I remember buying them on early summer mornings in the small Greek village that was my home for a year. Local farmers would bring produce by the donkey-load from fields overlooking the sea, to be sold on the narrow foot paths through the village.

Alas, again this year, once the plants roared into production some of the fruits escaped my attention until they had grown large.

Happily, I’ve had a second chance at timely harvesting this summer. Just as the spring transplants began looking weary and dishevelled, with declining production in August, four shiny-new, robust young zucchini bushes, seeded indoors on July 2 and transplanted a few weeks later, began producing a fresh round of young fruits.

A few overgrown zucchinis are almost inevitable in home gardens. I actually welcome them, for they have many uses. At the end of the season I gather and store them on carport shelves. If the skins have hardened a little, they keep well for a month or two.

 

Soup. Over-large zucchinis are ideal for making a base for a creamy, comforting winter soup. I use a big wok to first fry onion in butter and oil, then toss in cubed zucchini, add a little water or chicken broth, and simmer everything tender.

An immersion blender quickly purees the mix, which is cooled, packaged and frozen in containers. In the winter, a soothing soup is quickly made by heating and adding milk or cream.

The soup base flavour can be enhanced with various additions depending on personal taste. Fresh thyme from the garden adds flavour depth. I have friends who favour additions of basil and garlic to the cooking onion-zucchini blend. However the soup base is made, it’s an investment in winter comfort.

 

Squares. I was surprised that this easy, plain recipe for zucchini squares turned out to be such a hit with visitors this summer. Whisk three eggs. Add 1 cup flour (can be whole wheat), 1 cup milk and 1 tsp baking powder. Stir smooth. Add four cups raw, thinly sliced zucchini and two cups crumbled feta cheese.

Pour into an oiled 9 x 13 baking dish, top with 2 Tbsp toasted sesame seeds, and bake at 375 F for 25 to 30 minutes. The top should be golden and a little puffy.

The squares, like the soup base, are bland. To perk them up I usually add a dash of hot sauce to the mixture and include bits of sweet red pepper and sliced kalamata olives in the toppings before baking.

 

More options for zucchini:

• Cook with onion as a filling for a quiche.

• Lightly steam zucchini chunks, cool, package and freeze.

• Peel long strips or use a spiralizer to make zucchini “noodles” to cook and top with a sauce.

• Fry slices in garlic and butter. Turn the browned slices, sprinkle with salt and fresh lemon juice.

• Place sliced or crumbled goat (or other) cheese over a pan of sliced zucchini and bake.

 

Garden events

Fall show. The View Royal Garden Club holds its Fall Show today, 1 to 3 p.m. at Esquimalt United Church, 500 Admirals Rd. Admission of $5 includes door prize ticket and refreshments.

Peninsula meeting. The Peninsula Garden Club meets Monday at the Mary Winspear Centre in Sidney at 7 p.m. Jeff deJong will discuss garden design through history. Non-member drop-in fee $5.

VIRAGS meeting. The Vancouver Island Rock and Alpine Garden Society will meet on Tuesday at 7:30 p.m. in Gordon Head United Church hall, 4201 Tyndall Ave. Bill McMillan will discuss growing gentians. Visitors welcome.

Qualicum meeting. The Qualicum Beach Garden Club will meet on Tuesday at 7:30 p.m. in the Q.B. Civic Centre. Maria van den Berg, an apiarist, will discuss bees in your garden and beyond. Guest drop-in fee $3.

Lily meeting. The Victoria Lily Society will meet Wednesday at 7 p.m. in the Salvation Army Citadel, 4030 Douglas St. Naturalist Kem Luther will delve into the science of mycorrhizal mushrooms and look at common British Columbia mushrooms.