Who said you can't?

By late summer, many gardeners run screaming at the sight of yet another zucchini lurking in the garden. The delightful finger long babies guiltily picked at Christmas are long forgotten as more sneak their way into the chook bucket. Every year I seem to come across a new zucchini tip and here I have one new one that dispels the myth about freezing zucs, a dehydrator recipe and a Kofta recipe that is a beauty.


ZUCCHINI SPAGHETTI

grated and blanched

Spiralise your zucchini.
Blanch by pouring over boiling water then refresh with cold water.
Allow to drain.
Pack into a box or sealed bag and freeze.
Defrost in a sieve or colander to allow excess moisture to drain.
Use in your favourite recipe.
It does not need cooking, warm through if you like.
I cooked some mushrooms, melted in a block of frozen pesto and stirred through the zucchini with some pitted olives...divine!
It has a certain chewiness of texture reminiscent of al dente pasta.
One 20cm zuc will feed two people.


This is an old favourite that I am happy to repeat:

ZUCCHINI CHIPS

Slice evenly, sprinkle with salt and allow to degorge.
Pat dry, sprinkle with pepper and salt.
Dehydrate till leathery.
Flip slices and continue to dry till crispy.

Store in an airtight container.
Serve as a snack or with dips.
Use as a gluten free 'pasta' layer in lasagne
NO fat and virtually no calories!
One 20cm zucchini makes two trays/one coffee jar.




ZUCCHINI KOFTA
A recipe for the cook who shared the spaghetti secret with me!
Serves 4 with rice and is gluten free. For a vegan option replace dairy with coconut milk

Koftas

500g grated zucchini, salted and squeezed, save liquid.

1 green chilli, chopped fine
1 large onion, chopped fine
1/2tsp grated ginger
2Tbsp fresh coriander, chopped
2Tbsp chickpea flour

Mix all well and form into 16 balls.
Fry quickly till brown or brush with oil and bake at 180 degrees.

Sauce
2 onions, chopped fine
rice bran oil
Heat oil and fry till transparent

1/2 tsp turmeric
pinch cayenne pepper
2 tsp ground coriander
Add and cook for a minute or so, till fragrant

225g canned or fresh tomatoes, chopped
zuc water from above
Add to onions and spice, simmer until reduced in volume by half.

250ml cream or yoghurt
1/2 tsp garam masala
Gently warm through, pour over koftas and sprinkle with whole roasted cumin seed or fresh coriander.

I hope you all enjoy the last of the season - in the middle of winter!

Big Dig for Change

My mind and my garden have been chaotic with more than just the usual summer challenges of watering, possums, rats and other wee beasties. Repairs to the septic system have been in process....the excavating to take place between a wall and a raised garden bed with a total width of 2 metres to maneuver.

Gardens were dug out, climbing roses pruned to within an inch of their lives to allow the side boundary fence to be taken down for access through the thankfully empty neighbouring block, fences, gates, paving, pots and plants needed dealing with. Everyone close was warned and asked to shut their doors and windows  and not hang out washing for the day.

My anxiety levels rocketed as the garden was dismantled with me wearing the hats of planner, site manager, gardener, accounts person and the tea lady. Plants ten years old and more were sacrificed, others pruned to within an inch of their lives. Fences and gates lovingly painted only months ago were taken down, some damaged beyond repair.

The night before the excavator was due, I stood in the garden at dusk, looking at what we had done and instead of sadness at the destruction of years of hard work, I felt a feeling of space, boundaries coming down. An opening up of new possibilities  - room for the new and a frisson of excitement for the possibilities of change.

It's a week on,there is paving to be relaid, gates and fences to be rebuilt. A massive pile of prunings, old irrigation and the carpet that was laid to kill the kikuyu grass 17 years ago are piled on the road verge. An unexpected couple of cubic metres of clay dug from the hole will be a bonus in the sandy garden soils and there is the buzz of planning new garden beds. There is relief that the destruction phase is over and rebuilding can take its time. The stress of the costs involved, dealing with various tradesmen, excavating power and phone lines, keeping  the mess and confusion to manageable levels have faded. The fears and the uncertainty of dealing with what was, for me, a huge project have blossomed into a new confidence in my abilities. By asking questions, treating others with respect and trusting their judgement, taking care to keep the workers safe and fed, everything progressed smoothly and with good humour. Well done all of us!