Back in early November, when we were still living in the city, we came down to the farm to plant our vegetable garden. Two months later, and we look like we are entering a giant vegetable contest. I picked a 1.5 kg zucchini yesterday, and that wasn’t the biggest one either!
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| Meg was desperate to grow sunflowers. They are huge! |
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| That’s not a zucchini… this is a zucchini |
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| Anybody need a squash the size of your head? |
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| Is that the dreaded 28 spot ladybeetle?? (who counts their spots??) |
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| It’s a squash, not a pumpkin! |
Anybody want to join me for a giant vegetable contest (only joking)? I’m linking up for Wordless Wednesday with My Little Drummer Boys. If you have any good recipes using lots of zucchinis, please let me know!!
haha I want to grow giant vegetables soon !
– Thanks for linking up your beautiful big images.
Wow they are huge! Zucchini are great because they go in everything. I make zucchini slice & choc/zucchini muffins as suggested above. I also grate them & put them into home-made chicken nuggets or rissoles or meatballs. I grate them into pasta sauce or in lasagne. (You may have guessed we have 1 very fussy eater – vegies are hidden a lot ;)). They are delicious grilled & then used in salad, or go well on pizza. We love zucchini 🙂
Your garden looks impressive. Wow, what are you feeding it? I have loads of zucchini recipes as we ate them non stop last year for what felt like months!! My crop has just started so I am posting my first zucchini recipe on Friday – a yummy risotto. Come and visit any time 🙂
Thanks for your recipes. We had zucchini slice for dinner – yum!
Lots of lovely fresh vegetables!
Try Cocoa Zucchini Muffins
280g plain flour
2tsp baking powder
1/2tsp bicarbonate of soda
1/2tsp salt
2tsp ground cinnamon
4tbs unsweetened cocoa powder
1 egg
110-140g light brown soft sugar
60ml milk
2tsp vanilla essence
340g zucchini, finely grated (no need to peel unless you want to avoid green flecks in finished muffin)
90ml vegetable oil or 85g butter, melted
85g raisin (optional)
Prepare muffin tins. Preheat oven to 375-400F (190-200C)
In a large bowl sift flour, baking powder, bicarbonate of soda, salt, cinnamon and cocoa powder. Set aside.
In a medium sized bowl beat egg with fork. Add brown sugar, milk, vanilla, zucchini and oil/melted butter. Stir well.
Pour all of wet mixture into dry. Stir to just combined, adding raisins during final strokes. Batter will be lumpy but no dry flour should be visible. Do NOT over-stir.
Spoon into tins. Back for 20-25mins, until tops spring back when pressed gently.
Lol what are you feeding them?! Impressive!
That is one impressive vegetable garden! My Mum makes a zucchini slice that is good for using lots of them up.
3-4 zucchinis, grated
1 diced onion, fried
3 rashers of bacon, diced, fried
1 tin of corn (optional)
1 grated potato (optional)
1 cup sifted self raising flour
1 cup grated cheese
1/2 cup oil
5 beaten eggs
Put everything in a big bowl and mix it well. Then pour it into a large greased lamington tin and bake. The recipe I've got written down says for 25-30 minutes but my memory is that this makes an enormous quantity and that it might take longer. It keeps for about a week in the fridge and freezes well.