Fw: Tomatoes and Zucchini: Your Summer Garden Superstars

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Tomatoes and Zucchini: Your Summer Garden Superstars

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July 31, 2001, Issue No.65

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Shred that Zucchini with Ease!

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Tomato Tips and Squash Suggestions

> Editors' Recipe Picks!

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This issue is brought to you by Taster’s Choice.

Rave Review!"Yesterday I picked more zucchini than I imagined I would have at this point in the year...I logged on to this website, used this recipe (at 10:00 last night), and my husband and I enjoyed an almost "midnight snack" of Connie's Zucchini 'Crab' Cakes! They were great as a snack, would be great as a side dish, and I even enjoyed a few leftovers for breakfast! Really easy to make! Great use for all of the zucchini piling up on the countertop! I will pass this recipe on to my mom and sister! We loved them!"- MARIEL1

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Tomato Tips and Squash Suggestions Whether you grow your own, you have generous gardening neighbors, or you just can't resist those lush red and green hues at the grocery store, it's inevitable that tomatoes and zucchini will find their way into your kitchen somehow. Here are some helpful suggestions for storing and cooking your favorite savory fruits.

Happy Tomatoes. If your tomatoes could tell you one thing, it would be, 'Please, oh please don't refrigerate us!' Cold temperatures sap all the flavor from a tomato and turn the flesh unpleasantly mushy. Instead, store them at room temperature in a single layer, out of direct sunlight. Tomatoes: Beyond the salad. You can make quick and luscious summer pasta sauces with those ripe, lovely tomatoes. Peel, seed and roughly chop them. Saute some minced garlic in olive oil and add the tomatoes along with some fresh basil or parsley. Simmer just long enough to warm up the tomatoes, season with salt and pepper, and then toss with hot pasta and top with a sprinkling of cheese. Make variations on your sauce by adding some mushrooms, olives, capers, red pepper flakes, red wine, white beans, anchovies or sauteed sausage. Some other great uses for those abundant tomatoes: gazpacho, salsa and bruschetta. Stay on top of your zucchini crop. If you turn your back on a zucchini plant, those little green squashes can go from petite to monstrous in what seems like a matter of minutes. Zucchini does taste best if you can pick it while it's still under six inches long. However, for the ones that grow to the size of your arm before you catch them, try hollowing them out and using them to hold dip for a veggie platter, or shred them and use them in zucchini breads, cakes, cookies, pies and cobblers. Put up your zukes! In the end, your zucchini crop may get the better of you. When you have eaten all the squash you can stomach and your neighbors draw their blinds when they see you approaching with a menacing armload of green, it's time to freeze that zucchini. Simply shred it and pack it into heavy-duty resealable bags in recipe-size portions (2 cups is fairly standard.) If you've got a food processor, you can obliterate a bushel of zucchini in mere minutes. When you're ready for it, thaw it overnight in the fridge, squeeze out the excess liquid, and use it as you would fresh zucchini.

All the recipes you'll ever need> Tomato Soup recipes> Bruschetta recipes> Salsa recipes> Zucchini main dishes and side dishes> Zucchini bread recipes> Zucchini pie recipes

Tomato How-To's> Peeling tomatoes> Seeding tomatoes> Dicing tomatoes

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Editors' Recipe Picks!Here are our editors' favorite ways to greet the summer garden harvest. This dish contains the holy trinity of ripe Mediterranean vegetables - zucchini, tomatoes and eggplant. Summer's never tasted so good!Vegetarian Moussaka This easy and unbelievably delicious combination of basil, chicken and tomatoes makes fast work of dinner. Ah, sweet simplicity!Basil Chicken Over Angel Hair Grab some ripe, juicy tomatoes from the garden and a bag of chips from the shelf -- this addictive salsa is the perfect summer snack.Fresh California Salsa Mom's Zucchini BreadReally, really good and moist - my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks. Prep Time: 20 MinutesCook Time: 1 HourReady In: 1 Hour 40 MinutesMakes: 2 loavesSubmitted By: v monte Ingredients3 cups all-purpose flour1 teaspoon salt1 teaspoon baking soda1 teaspoon baking powder3 teaspoons ground cinnamon3 eggs1 cup vegetable oil2 1/4 cups white sugar3 teaspoons vanilla extract2 cups grated zucchini1 cup chopped walnuts

Directions 1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

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