Most of us have a surplus of plain ole’ zucchini. Its the plant that never stops producing, right? Usually true, this year we experienced a different dilemma. Unfortunately, after we harvested our first few zuch’s, the deer discovered the heirloom black beauty plants, and have been contentedly munching the leaves and the tender little zucchinis under the cover of darkness each night…and there’s not much we can do, gardening on property that isn’t our own!
Good thing we have another garden at another location with another variety of zucchini!
About this time of year, gardeners go crazy with the extra surplus of these green monsters. And everyone is asking: “what can I do with a surplus of zucchini?!”
Did ya’ll know the ole’ zucchini you didn’t get around to harvesting and is now tough-as-can-be, makes a decent winter storage vegetable?
No kidding and no joking around! I’ve been informed from a reliable source (who does this every year) that if you let zucchinis grow, grow and grow until they won’t any more, they make a great winter keeper! The key is allowing the outer skin harden and get tough, just like a winter squash.
They must be harvest (with the stem attached) after they stop growing and should be stored away in a suitable place with winter squash. I’ve even heard of their outliving winter varieties! And they’ll probably turn yellow. Not be alarmed. It’s normal.
From what I hear, they ought to be prepared as a winter squash by either boiling, baking, stuffing, slathering in applesauce and cinnamon…yum!
When zucchini season hits and you are overloaded with that goodness-in-green, harvest what you need for freezing, dehydrating and eating fresh. Then allow the rest of your harvest to continue ripening on the vine and form a tough, hard outer skin. Then store away for winter months.
Who doesn’t like a dual purpose vegetable?!
I dunno about you, but I’m keen to try it this fall!
