Garden of Eatin'

using that recipe….they’re kinda scary. :hide The house still smells like mustard. I’m going to try pickling them like cucumber slices and see what happens.

While searching for something to make for dinner tonight, I found this recipe for Zucchini “Crab” Cakes (I hope my typo of “crap” isn’t a sign…… )

INGREDIENTS

Makes 4

• 2 1/2 cups grated zucchini
• 1 egg, beaten
• 2 tablespoons butter, melted
• 1 cup bread crumbs
• 1/4 cup minced onion
• 1 teaspoon Old Bay Seasoning TM
• 1/4 cup all-purpose flour
• 1/2 cup vegetable oil for frying

DIRECTIONS

1. In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
2. Shape mixture into patties. Dredge in flour.
3. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

The ironic part of this is we just cleaned out all the cupboards and I threw away a bunch of spices we never use or were old. Once of them being a 2 year old can of Old Bay that I used once :lol Doh! Even funnier, a reviewer mentioned using Emeril’s Essence and I ALSO threw it away! So I’m off to see what I can use as a substitute….

I’m also on the lookout for a zucchini relish recipe if anyone has one to share! Thanks for the suggestion Jessica =)

Yes, I’m going there :help I went in search of things to do with the 3 more monsters I just pulled from the garden and found this:

Pickled Zucchini

• 1 pound zucchini
• 1 small yellow onion
• 2 tablespoons kosher salt
• 2 cups cider vinegar
• 1 cup sugar
• 1 1/2 teaspoons dry mustard
• 1 1/2 teaspoons crushed yellow and/or brown mustard seeds
• Scant 1 teaspoon ground turmeric

1. Wash and trim the zucchini, then slice them one-sixteenth-inch thick; a mandoline works best. Slice the onion very thin as well. Combine the zucchini and onions in a large but shallow nonreactive bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt. Alternatively, transfer the salted zucchini and onion slices to a Japanese pickle maker and screw down the top; do not add any water or ice cubes.

2. After about 1 hour, taste and feel a piece of zucchini — it should be slightly softened. Drain and pat dry.

3. Combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.)

4. Return the zucchini to a dry bowl and pour over the cooled brine. Stir to distribute the spices. Transfer the pickle to jars, preferably ones that have “shoulders” to hold the zucchini and onions beneath the surface of the brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini, turning them a brilliant chartreuse color.

From the LA TImes of all places. I’ll let you know how it turns out if I survive the process :lol