We’ve got a lovely big patch of zucchini and pattypans this year, did you know we plant fresh ones every month to get continuous supply? Our first planting is finishing, up and our second planting is producing abundantly so I’m hoping you can all enjoy some this week. While we started harvesting them a bit bigger, we’ve pulled the sizing down now as we prefer the flavour and texture at a small/medium size. We always send them out by “pack” as we use a weight target to help make sure you get a similar amount of zucchini or pattypans each week. If we harvested them every 12h we might be able to get them all identical sizes and send them out individually… but we harvest every 36-48h so we get a little more variety in size. For example, you might get two medium zucchini or four small ones depending on the week but our goal is to get you the same amount of food regardless of their size.
We cook the two in very similar ways, pattypans are just a fun shape! Here’s some ideas to inspire you this week:
- Grilled on a bbq, sautéed or roasted: especially delicious if brushed/tossed in olive oil and salt before hand
- Slices or chunks: slices cook a bit quicker but get very soft, chunks hold together better
- Cook first: we like to sauté, then mix into the mostly cooked dish like jambalaya, pasta, or omlettes
- Cook in a meal: they cook nicely in simmered dishes like stews, ratatouille, pasta sauces
- They can even be the pasta! Sliced raw into noodles (a mandolin or spiralizer will help), then boil very briefly as they fall apart easily.
- “Inchworm muffins”: My grandmother would collect all the little inchworms outside before we got up to make our favourite muffins, thankfully she shared her secret once I started baking and I can just grate zucchini ;)
- All-Star side dish: Slice thin, sauté, then spread out in the cast iron, sprinkle parmesan on top to cover, then broil till golden.
- Chocolate zucchini cake: the moisture from the zucchini makes a decadent delicious cake.
