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Zucchini

Zucchini is a summer squash which can reach nearly a meter in length, but which is usually harvested at half that size or less.

Zucchini can be dark or light green. A related hybrid, the golden zucchini, is a deep yellow or orange color. We at Spiral Path Farm, grow both green and gold zucchini.

Unlike cucumber, zucchini is usually served cooked. It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as souffl├ęs. It also can be baked into a bread similar to banana bread or incorporated into a cake mix. Its flowers can be eaten stuffed and are a delicacy when deep fried, as tempura.

Prep Tips:

Remove stem end and prep as per recipe.

Storage Tips:

Zucchini should be stored not longer than one week. Zucchini is prone to chilling damage which shows as sunken pits in the surface of the fruit, especially when brought up to room temperature after cool storage.

Harvest Season:

June - October

Farm Recipe:

Farmer Mike's Zucchini Crabcakes

4 C zucchini grated, do not peel
1/2 C Parmesan cheese
2 C Italian seasoned breadcrumbs
2-3 t Old Bay seasoning
1 T mayonnaise
4 eggs
1 T onion, minced
2 cloves garlic, minced

Mix all ingredients together. Form into patties. If too moist, keep adding breadcrumbs until they can be formed without too much stickiness. Then coat each side of the cakes with breadcrumbs and fry in hot oil until browned and then flip and fry the other side. Top with a slice of your favorite cheese and serve on a bun with tomato and lettuce. Simply delicious.

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