Zukes!

One of the very first days that I was here on the farm, my job was to plant rows of squash, zucchini, and cucumbers. I was incredulous. Yes, I understand mentally that seeds grow into plants, and understand more or less how it works, but... it seemed that it would be forever before these seeds would turn into plants that could grow any kind of actual food. Besides, last summer I tried to grow zucchini at my house in Kansas City, and I failed miserably. I hoped and watered and watched and coaxed until the plants were green giants sporting bombastic yellow flowers, only to come out one day to find them all nibbled off at the base of the plant before I even got one single zucchini.

Since planting these squash rows, I haven't done a whole lot with them, until yesterday. I stood at the beginning of the rows mentally preparing myself for a long day of weeding, when I noticed that I wasn't just seeing yellow flowers but also big green fruits peeking out between the weeds. I know this moment is the planned outcome of gardening, but it seems there are so many ways it can go wrong and that it is so out of our control, that the actual harvest is highly improbable.

But here were are--today I was able to put the first zucchini of the season into CSA boxes, and last night Rachel and I enthusiastically introduced Kim to our favorite zucchini casserole. I can't help but feel a little proud and a lot in awe of the ability of plants to produce food from the soil.

Here are two of the best zucchini recipes, ever.
Enjoy,
Miriam

Zucchini Casserole
This is the dish we wait for every summer--and we liked only having to share it between the three of us yesterday :)
2-3 zucchini, unpeeled--cube
3-4 carrots, grated
1 can cream of mushroom soup
1 c. sour cream
seasoned stuffing (yesterday we used wheat bread cubed and sprinkled with basil, oregano, garlic, & parsley)
butter
1 med onion, grated
Saute zucchini, onion, and carrots in butter. Add mushroom soup and sour cream. Put in greased casserole pan.
Brown stuffing in butter. Mix 3/4 c. in casserole and place some on top of casserole. Bake 35-45 min in 350F oven

Zucchini Cake
Anyone who thinks you can have too much zucchini hasn't had this cake.
1/2 c. margarine
1/2 c. salad oil
1 1/4 c. sugar
2 eggs.

Cream well. Then add:
1 t vanilla
1/2 c sour milk
4 T. cocoa
1 t. soda
2 1/2 c. flour
1/2 t. baking powder
1 t. salt

Stir in grated zucchini (2+ cups). Put in 9x13" pan and sprinkle with 3/4 c. chocolate chips. Sprinkle with 2 T. sugar.
Bake at 325 for 40-45 min.