It's Tuesday, and that means a garden update. How about a picture of my yard instead?
We have grapes coming, too. I see grape jam in our future.
Well, I've heard the urban legends about people in the country leaving zucchini on neighbors' porches or in their cars, but I've never seen it happen. Truth be told, I love zucchini, so I wouldn't be leaving it anyway. In the garden over the weekend, I spotted this large beauty. The boys were against picking it, but I finally prevailed. It became Creamed Not Julienned Zucchini. Don't worry, we have more; zucchini bread will follow, possibly tonight.
CREAMED (NOT) JULIENNED ZUCCHINI
1 pound or so zucchini
1/4 cup butter
1 tbsp cornstarch
1/4 cup whipping cream
1/4 cup milk
salt & pepper
Theoretically, according to the recipe with which I started, you should julienne your zucchini. Or, you could be lazy like me, and just shred it. It worked fine. Melt the butter in a saucepan, add a touch of salt and plenty of pepper, and cook the zucchini for 2 to 3 minutes; it will be crisp. Stir in the cornstarch, then add the cream and milk. Stir until it thickens, another 2 minutes or so, and serve. My error was in using only 1 teaspoon of cornstarch, so the cream sauce didn't cling to the zuc well enough. Ah, well, there's always next time! I had this with my fish and wild rice dinner last night, and it was just the right amount of color and excitement on my plate.