Guest guest Posted July 20, 1999 Report Share Posted July 20, 1999 Once you start me talking..... I am participating in a CSA (community supported agriculture) program this summer, which basically means that every week I get a wide variety of organic vegetables of the *farmers* choosing. It's generally a great thing, for a whole variety of reasons, including trying out new vegetables. So, I have two questions: one, cabbage. That's the whole question. What do I do with it? The second question involves three weeks in a row of having my 1/3 of a share include 7 (*seven*) zucchini/summer squash. I am reaching the end of my will power to search the web for new and interesting zucchini intensive recipes, and so I turn to y'all. What do you do with yours when the zukes go crazy? Besides making zucchini bread! As an added twist, I would especially be interested in recipes which also included potatoes, were vegan, and could be cooked in advance and eaten cold or room temp -- going to a music fest this weekend (car-camping) with some vegan buddies.... O know it's a lot to ask, but listservs are amazing places, and I bet I'll get at least one that matches all the above, and a shakeout of zucchini recipes. If I can figure out how to export MC format from Now Your Cooking (2 month free trial...) I'll post the zuke recipes I've been using the past couple weeks. I'm pretty excited to see what happens next.... Rudy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 1999 Report Share Posted July 20, 1999 Italian zucchini: 1 pound zucchini, sliced lengthwise into 1/4-inch thick slices garlic, peeled, minced 1/2 cup red wine vinegar olive oil fresh basil, cut into strips Heat oil in nonstick pan and fry zucchini in batches. Layer in a shallow dish. Between each layer drop some vinegar, garlic and basil. Let cool to room temperature. Keeps for 4 days. Good for picnic. - Rudy Leon <releon <Veg-Recipes > Tuesday, July 20, 1999 4:15 AM A zucchini challenge.... > " Rudy Leon " <releon > > Once you start me talking..... I am participating in a CSA > (community supported agriculture) program this summer, which > basically means that every week I get a wide variety of organic > vegetables of the *farmers* choosing. It's generally a great thing, > for a whole variety of reasons, including trying out new vegetables. > So, I have two questions: one, cabbage. That's the whole > question. What do I do with it? > > The second question involves three weeks in a row of having my > 1/3 of a share include 7 (*seven*) zucchini/summer squash. I am > reaching the end of my will power to search the web for new and > interesting zucchini intensive recipes, and so I turn to y'all. What > do you do with yours when the zukes go crazy? Besides making > zucchini bread! As an added twist, I would especially be interested > in recipes which also included potatoes, were vegan, and could be > cooked in advance and eaten cold or room temp -- going to a > music fest this weekend (car-camping) with some vegan buddies.... > > O know it's a lot to ask, but listservs are amazing places, and I bet > I'll get at least one that matches all the above, and a shakeout of > zucchini recipes. If I can figure out how to export MC format from > Now Your Cooking (2 month free trial...) I'll post the zuke recipes > I've been using the past couple weeks. > > I'm pretty excited to see what happens next.... > > Rudy > > --------------------------- ONElist Sponsor ---------------------------- > > ONElist: your connection to people who share your interests. > > ------ > To post to list: " Veg-Recipes " > To contact List Owner: " Veg-Recipes-owner " > Subscribe or Un through ONElist site: > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 1999 Report Share Posted July 20, 1999 Rudy, This isn't a recipe. My computer blew up and I am temporarily without my Mastercook but you can grate and freeze squash equal to the amount you need for bread and then you can have bread all winter. Use ziplock bags. You can also make your favorite pickle. Bread and butter is the favorite in our house. Kathy Quote Link to comment Share on other sites More sharing options...
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