It's that time of year when the zucchini flourishes. Zucchini grow so fast you can set up a lounge chair and watch em grow. More likely, you are busy and don't harvest often enough, no matter how you try. Some of them end up as huge bats. Not great for a sautee, but still good for baking. What to do with those big baking zucchini? You can bake zucchini bread with them today or shred em up and freeze them for later. Read my blog post at Mother Earth News for two of my favorite go-to recipes, gluten-free zucchini bread and zucchini-crusted pizza: Zucchini Overload
Eggplant recipes, including Sizzling Eggplant salad and Ginger Sesame Eggplant.
Don't worry when you see old zucchini and cucumbers left out on the field. We deliver a lot of produce to the Food Bank weekly and the leftovers feed the soil for next year. We till them in to decompose straight in the garden.