We pick them in an open field near St. Ignatius, clean them with a dry brush, cut them into 1/4 inch thick steaks, dredge them in rice milk, dip in brown rice flour seasoned with garlic, salt & pepper, then pan fry in olive oil, yummy! & good reheated too!
Some of my favorite recipes are discovered by accident. A friend of mine was visiting this weekend and threw everything in the kitchen together to make a wonderful curried zucchini soup. Not all of the ingredients are local, but zucchinis are the main one and in season right now.
You will need the following:
Several larger zucchinis A rutabaga Ginger One onion (yellow or red) 2-3 chilies A few tsps of yellow curry powder, to taste About 3/4 cup of Almond Milk
Chop and boil the rutabaga in approx 3 cups of water for about 15 minutes. Remove about half of the water from the pot. Add chopped water and boil a little longer. Chop the zucchini, onion and chilies, cook on low in an olive oiled saucepan for about 20-30 minutes. Add to a blender with the rutabaga base, almond milk and yellow curry powder. Enjoy hot or cold. Particularly good with a bit of cheese sprinkled on top and fresh tortilla chips.