Here are a few recipes I have compiled:
- This site actually has quite a few interesting recipes as well as reading matereial: http://jenncuisine.wordpress.com/2009/07/15/zucchini-bread/
- This is a recipe for Zucchini Cheesecake. This was referred to me by a friend whom is beginning to study at the Natural Cooking School in New York City. www.101cookbooks.com
A few notes on Storing the precious veggies:
- Greens: Bagged greens should stay in their bags (They should last at least one week). Leafy greens are best stored, leafy side first, in a plastic bag in the crisper.
- Roots: Remove greens and store in a plastic bag in refrigerator drawer. Carrots, beets, turnips, radishes, Potatoes, celery root etc. should store for several months.
- Summer Squash and Cucumbers: Again in the plastic bag in a drawer.
- Scallions: same as above.
- Herbs: May be hung upside down not in direct sunlight to dry.
- There is of course freezing and canning. That is a whole other subject.
- Flowers: Ends should be freshly cut and put into a vase with warm water and a pinch of sugar.
- Tomatoes, Peppers, Eggplant: Store at 60 degrees. Not in refrigerator. If your house is not air conditioned like mine, store them in the basement or a cooler area of the house.
- Broccoli, Cabbage, Brussels: Like it cold. Again the plastic bag in the drawer.
- Beans: store them in the plastic bag they came in but open the bag if it has a twist tie.
- Garlic: A dry area around 60 degrees. Similar to tomatoes above.
- Fruit: The fruit is mostly picked before it is ripe. To ripen simply leave it at room temperature for a day or so.
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