First off I want to apologize to any readers I may have for my long absence. Things were topsy-turvy for a while, but I'm finally writing a blog post again.
Now that it's midsummer I'm starting to harvest vegetables, including up till now onions, garlic, and herbs, but above all right now: zucchinis. I tried to solve the space problem by raising my own from seeds which promised "climbing zucchinis", i.e. that could be fastened to poles like tomatoes. Well, they did produce a longish main stem which I tied to poles, but also produced huge lateral branches that take up just as much room as conventional zucchinis. The two plants I have seem to bear twice as much fruit as normal zucchinis! Here are some impressions of how they're now dominating my hedged-in potager (click to enlarge):
Since I harvest up to four zucchinis a day, I've been experimenting with recipes and have come up with a few the family likes. Here are two of our favorites:
Zucchini-vegetable cream soup
Peel and chop the potato, carrots, onion, and garlic; chop the zucchini and tomatoes, about like this.
Sauté the onions and garlic for a few minutes in a small amount of butter, then add and briefly sauté the zucchini, carrots and potato.
Add the tomatoes and broth to almost cover the vegetables. I use vegetable stock, but you could also use beef or chicken bouillon. Simmer until tender and puree coarsely. Stir in the whipping cream and season to taste. IMPORTANT: This soup needs lots of freshly ground black pepper.
Serve with freshly chopped herbs, a drizzle of cream and a dusting of freshly ground black pepper. I use a mixture of chopped chives, garlic chives, oregano and rocket.
Grease a baking dish, place the zucchinis in it and drizzle with olive oil. Salt and pepper generously.