Hi Friend! You know those neighbors who show up every summer all excited handing you an oversized baseball bat zucchini full of seeds and you have to smile politely like:
“Oh wow… thanks so much…”
Meanwhile you’re thinking:
“What exactly am I supposed to do with this thing?” 😅
Here’s my unsolicited zucchini opinion:
Pick them younger.
Around a foot long (depending on variety of course), before they turn into giant seeded monsters.
Not only do young zucchini taste better, they’re more tender, easier to cook with, and harvesting regularly means your plants often keep producing more.
…which sounds great until suddenly you have MORE zucchini to use up.
So before the zucchini overwhelm begins—and while I’m stocking the pantry with staples for all the baking, soups, and summer cooking—here’s one resource we’ve used for years:
And truthfully… while online recipes are handy, I still think the best recipes are printed, stained a little, folded over, and sitting on the kitchen counter while you cook.
Many of these recipes—and many more ways to use what you grow—are inside my book:
Welcome to my Blog- I’ll share with you what our Homestead looks like and how we raise 80% of our food, all organically, sustainably, naturally and beautifully.
I’m hoping to inspire you that you can do this as well! God has provided our family with all the things, but the big thing He has given us is the drive to get ‘er done! We didn’t start out with all this, we started very slow, replacing one thing at a time, learning one thing at a time.
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