|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|
|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|
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.|
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!
" Feeding Your Faith- Bishop Gainer ConnectsGardening, Cooking to Sabbath".
|Bottle Spoon Rests - Useful when cooking|
|Zucchini Soup 2 - I used Squash instead|