It is a magical time of the year when you find yourself tripping over well ripened, elongated zucchini when you are rushing off to work. Who are those neighbors that dare to leave their garden off spring on my porch?
Recent rains brought relief but unfortuanlety it was followed by an outburst of lengthy green squash. Is it me or am I the only one to be puzzled by the growth of zucchini. One day you are looking at a fledging vegetable taking its first glimpse from under a shady leaf and the next day it now is twelve inches in length and pulling the same leaf to its demise. Enough about the courgette that mutiplies under its own free will and ends up on my door step. Here is a tasty adventure that takes locally grown to the next level (and also depletes the larder of those pesky zucchs).
Sweet & Sour Granny Smith Apples, Bacon and Zucchini Salad
Core two apples and thin slice them. Toss them in a mix of orange juice or citrus to prevent browning. Drain and place them in a serving bowl. Thin slice two medium size zucchini. Discard ends. If they are larger and older peel the skin and seed. If they are younger and their skin is thin, leave au natural.
Chop 8 oz. of bacon and fry until crisp. Add a spring of salt, black pepper, a handful of cleaned, stemmed, and chopped parsley, a sprinkle of torn fresh basil and rosemary, add a half cup of brown sugar, a quarter cup of vinegar and the juice of two lemons. Simmer the mixture until it sizzles and pour it over the apples and zucchini. Toss and serve warm.
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