Growing Like Weeds

The rains kept us out of the garden, but not the weeds. When Dad went to check on the garden, he had to do some serious tilling before the girls and I could work in there. Still the weeds weren't the only things that benefited from the rain. Before we left for the beach, the garden was dry and looking rather dismal. Now, greenery has exploded from every corner. The beans have bounced back from the groundhog attack, the corn is big enough for the girls to hide in, and I believe the squash is plotting a coup behind the tomato plants backs. With the out of control growth has come the first fruits of our labor. I have pickled some cucumbers and sauteed some zucchini. Yum! In my opinion the best way to eat zucchini is sliced and sauteed in a little olive oil with salt and pepper. I purposely get a little carmelization on it (burnt according to the Monkey and the Queen) to make it so sweet.

Not everyone in family shares my passion for undressed squash though.Truthfully nobody in the family shares my passion for squash. Their mantra is "Squish the squash!" So, when I get a bumper crop I have to get creative because these guys will have none of it. Squash casserole will not cut it, so I turn to my trusty La Leche League: Whole Foods for the Whole Family cookbook. There is a recipe for zucchini boats that the family likes and will eat without being threatened.

Zucchini Boats
6 small zucchini ( or 3 overgrown ones)        1/2 c. chopped green bell pepper
2 T. oil                                                           1/2 c. sliced celery
1/2 t. each rosemary and basil                     1/4 to 1/2 lb. fresh mushrooms, chopped
1 t. oregano                                                 4 to 5 tomatoes, chopped
1 T. chopped fresh parsley                          1 C. cottage cheese
3 cloves of garlic, minced                           2 C. shredded Cheddar cheese
1 C. chopped onion                                    1 C. bread crumbs


Cut zucchini into halves lengthwise; scoop out pulp, leaving sturdy shells intact. Reserve pulp and shells. Heat oil in heavy skillet. Add rosemary, basil, oregano, salt, parsley, garlic, onion, pepper, celery and mushrooms. Saute for 2 min. Add reserved zucchini pulp and tomatoes. Cook until zucchini is tender; remove from heat. Add cottage cheese, stirring until melted. Place zucchini shells in greased baking dish. Spoon 11/2 T. Cheddar cheese in each shell; top with vegetable mixture. Sprinkle with bread crumbs and remaining Cheddar cheese. Bake at 350 for 45 minutes. Yield: 12 servings


Now, I adjust it for our tastes. First I leave out the green peppers, celery, and tomatoes. I don't want to push it. I also add beef because the family likes meat and we have half a cow in the freezer. I also leave out the bread crumbs...just lazy. I also sub garlic powder for garlic. I don't make them eat the shell, just the inside. I freeze leftovers and then pull them out to chop and add to plain tomato sauce to make spaghetti sauce. I love a dish that multitasks!

Notes From the Boss

I have discovered that the garden is really a playground. Yes, it is true. I knew my food was in there somewhere, but I didn't know I was going to get to play with it. I saw the girls hiding in the corn, and then it dawned on me that the real purpose of the garden was for sneaking. If Mom would just put me down, I would slither into the garden like a little snake. Then when the sissies were playing, I would pop out and strike out like a baby python. Oh, that would be so much fun! The sissies would scream, but I would slither to the squash and hide under the big leaves. It could be like my little house. Yeah, good times. Oh, and Mom you aren't going to fool me with your covert operations in the kitchen. I will sniff out the squash and squish it!