Recipes of the Week:
Sweet & Sour Zucchini Pickles
8 cups thinly sliced zucchini
Gotta crow a little bit: I won first place at the Vashon Farmers Market Harvest Festival with this easy summer pickle.
3 onions, sliced
1 green pepper, chopped
1/3 cup salt
2 ½ cups vinegar
2 ½ cups sugar
1 Tbsp each mustard seeds and turmeric
1 tsp celery seeds
In a large mixing bowl, combine squash, onions and green pepper. Add salt and water to cover. Stir lightly. Cover and set aside for 2 hours. Drain.
Combine remaining ingredients in a large pot. Bring to a boil. Add squash mixture. Boil 3 minutes. Pack in hot, sterilized jars, leaving ½ inch headspace. Seal jars. Serve pickles well chilled. Makes 2 quarts.
Summer Squash Curry Vichyssoise
This creamy, cool summer soup is a lovely light meal for hot summer days.
½ lb. summer squash or zucchini, cubed
1 lb. potatoes, peeled and cubed
1 med. onion, sliced
4 cups broth (veggie or chicken)
1 cup coconut milk
2 tsp green curry paste
Sea salt to taste
minced green onions for garnish
Heat broth to almost a boil and add squash, potato and onion. Cover and gently simmer for 15 minutes. Remove from heat and chill thoroughly.
Blend with coconut milk and curry paste until pureed and velvety smooth. Season to taste with salt and garnish with minced green onions.