Tips on Growing and Using Zucchini and Squash

Below is a 'how to' on what to do with  zucchini from garden to the bowl.

2015 Zucchini Bed

Zucchini Bud's up close - Still going strong after 2 harvests!

Zucchini and Squash 2nd harvest 2015

This year the weather has been good and we have kept the bugs away. Some ways to keep the 'squash bugs away' are to use crushed egg shells and diatomaceous earth around the plants. It has been working and we have plenty of zucchini! So much zucchini we needed to start to save some but how? Canning zucchini can be messy and just not the best way to enjoy it. Grilling it is fabulous but unless you grill every hour you will end up with wasted veggies.

So we decided to make soup! Making zucchini soup is relatively quick and easy.
Step 1 - Cut Onion and Garlic
Onions are not ready for harvest yet but we were able to use some of our early italian garlic and polish garlic.

Step 2 - in melted butter start to sauté the onion and garlic

While the onion and garlic is sautéing start cutting the zucchini!

Step 3 - Cut Zucchini

Step 4 - Add the zucchini
 After the onions and garlic have sautéed then add your zucchini until near the top of your soup pot. Then cook for a few minutes.

Step 5 - Add vegetable broth until about an inch below the level of the zucchini, bring to boil, and simmer for 15 minutes.

On the right is what it will look like after Step 5 and you remove from the soup pot.
Step 6 - Using a blender, liquify batches until done.

To spice it up use thyme, or you can use salt and pepper but we only added thyme.

Once complete you can eat this soup hot or cold! What we like about this is we also took batches and placed in freezer bags and placed in the freezer to eat into and through the winter.

And don't forget to share some with your neighbors!

Bottle Spoon Rests - Useful when cooking


Zucchini Soup 2 - I used Squash instead

" Feeding Your Faith- Bishop Gainer ConnectsGardening, Cooking to Sabbath".