.

.

Tuesday, August 26, 2014

Zucchini Butter and A Metaphor for Life (?)

I have two big an beautiful zucchini plants in my backyard farm. They almost died last week when they came down with this gross powdery mildew disease. I was forced to cut most of the leaves away. I was afraid I had killed it but the next day, the few, healthy leaves that had made the cut (excuse the put), were greener and stronger than ever. I guess they were just hiding in the shadow of the bigger diseased leaves, waiting for their chance to shine.

I'm pretty sure there's a metaphor for life somewhere in there...

I guess I could've just cut down the whole plant and started fresh next year. After all, I've been very fortunate with my zucchini harvest this year. I've been eating from it for well over a month now and have so far cooked zucchini bread (both savory and sweet), grilled zucchini, zucchini fries, zucchini parmesan, and pasta with tomato-zucchini sauce.

And yet, despite a few bad apples (or this this case, bad leaves), they continued to grow. I felt that if they were going to insist on continuing to grow, it was my job to help them out in whatever way possible.

I am pretty sure there's another metaphor for life somewhere in there...

I was rewarded for all of my hard work with what turned out to be the sweetest zucchini I've eaten all year that I made into the most amazing zucchini recipe I've made all year, courtesy of my friend Lisa.

Zucchini "Butter"
Before...

Ingredients
One large zucchini, shredded (or about three cups)
One tbsp. olive oil
One tbsp. butter
Once clove of garlic, smashed
Salt to taste

Directions
Heat the oil and butter in a pan over medium
1. Add in the zucchini and garlic and a few shakes of salt and stir around.
Turn the heat down to low-medium and let simmer, stirring it around every few minutes so that it

...and after. Yum!
doesn't stick.2. After about 20 minutes or so, the zucchini should be soft and silky and sweet...but not mushy. If it looks like it's getting to dry before this point, add in a bit of water.
3. Season to taste and serve with French bread or pita crisps or anything else you think it would taste good on.

It will last in the fridge for up to a week. But really, it is so good, I don't think it'll last in your house for more than an hour.

No comments:

Post a Comment

Thoughts?