This year I’m growing zucchini and yellow squash. It’s in my yard and my kitchen, so I’m going to tell you about it. Again.
If you also grow squash you can look here (WFD year 3!). I’d forgotten my “Kung Pao squash” idea, I’ll put peanuts on the shopping list and make that soon.
Then after a long hiatus I hit you with squash twice last summer. Squash WFD #2 contains my favorite uses for big zuc: an excellent relish and the sausage and veg stew that I eat over and over all summer.
In the comments of that diary, peacemonger suggested making pickles, which is among the best ideas I’ve ever gotten here. In Squash WFD #3 I tried “zucchemono”. I liked it well enough to spend $17 on a tsukemono press; now it’s my favorite thing to do with medium-size zuc, and here’s the recipe again, revised with new pictures.
Tsukemono
1 large cucumber or medium-large zucchini (¾ to 1 pound)
1 Tablespoon coarse salt
1 to 2 teaspoons toasted sesame seeds
1 teaspoon crushed red pepper flakes (optional, to taste)
2-inch piece kombu, rinsed (optional, I still haven’t tried adding this)
- Slice cucumbers into thin rounds. For small zucchini slice into thin rounds; for larger ones cut in half lengthwise, remove the seeds and pulp with a melon baller, then cut each half into thin slices.
- Place in a bowl and sprinkle with salt. Gently toss vegetables and salt together, massaging salt into the surface until well coated. Add sesame seeds and toss again until combined.
- Arrange vegetable slices in the tsukemono press in layers lying flat. Place kombu and peppers, if desired, over the top.
- Put the lid on the press and tighten until the vegetable slices are gently pressed to the bottom.
- Place in the refrigerator for at least 4 hours, or better, overnight. Can be
stored in the refrigerator for up to 3 days.
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If you find that your pickles are too salty, pour off half the liquid and replace it with fresh water. Let them sit for another two hours and sample them again. Repeat this step as necessary until you're happy with the result.
This idea is from DaveinBremerton in the comments of squash WFD #3.
Try substituting shredded zucchini for the papaya in Thai papaya salad.
I haven’t tried this yet but it sounds like a great way to use up a big zuc. I like green papaya salad and intended to include it in one of my Thai food WFDs, but couldn’t find the ingredient.
Thai Green Papaya Salad
from Bon Appetit
5 tablespoons fresh lime juice
3 tablespoons (packed) palm sugar or golden brown sugar
2 tablespoons plus 2 teaspoons fish sauce
2 tablespoons dried shrimp, chopped
4 garlic cloves, minced
3 Chinese long beans, halved crosswise or 15 green beans
1 1 1/2- to 1 3/4-pound green papaya, peeled, halved, seeded
10 large cherry tomatoes, halved
1 cup chopped fresh cilantro
2 green onions, very thinly sliced
1 fresh red Thai chile with seeds, thinly sliced
2 tablespoons coarsely chopped salted peanuts
- Whisk first 5 ingredients in medium bowl. Set dressing aside.
- Cook beans in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces.
- Using julienne peeler or box grater, shred enough papaya to measure 6 cups. Place in large bowl. Add tomatoes, cilantro, green onions, chile, and green beans. Pour dressing over; toss. Sprinkle peanuts over and serve.
If there’s someone here familiar with Thai food, please talk to me about those “dried shrimp”. I found some from a Mexican spice vendor and didn’t like it much.
I also previously diaried The Whole Pig, and that’s what I’m expecting for dinner tonight, thanks to some friends who host a pig roast every summer. I'll be out enjoying it when this posts. My contribution to the feast will be potato salad.
What’s for dinner at your place? Maybe you could tell us about it for a future WFD. Please? Message ninkasi23 if you’re willing to.