Homegrown: Zucchini & Cucumbers
“To plant a garden is to believe in tomorrow.” Audrey Hepburn
Let’s talk zucchini and cucumbers. They’re a garden essential, but damn do they produce a LOT! Stuck with more than you know what to do with? Your neighbors won’t take any more and you’ve already made enough pickles for an army. Don’t dump your extra zucchini and cucumbers on some random stranger’s porch just yet. Fall will be here before we know it. Until then, let’s enjoy every last juicy bite of fresh summer flavor!
Harvesting/Care
Zucchini are ready to pick when they’re about six to eight inches long. Cucumbers for fresh eating/slicing should be picked when they are about seven to nine inches long. For pickling varieties, pick when the cucumbers are smaller, about three to four inches long. Both zucchini and cucumbers should be firm and dark green in color. If the zucchini feels mushy, it's probably overripe and can be thrown out or composted. If you allow either to get too big, they will be flavorless or bitter. The more you pick, the faster remaining zucchini grows. If you find that you’re drowning in more zucchini than can be used, leave a few fruit on the plant to slow down production. Picking cucumbers as soon as they are ready not only gives the best flavor, but encourages the plant to produce longer into the season.
When harvesting, leave a one-inch section of the stem attached to the fruit. This prevents the stem end from rotting during storage. Try not to twist or pull off the vine, as this can damage the plant. The best way to do this is to cut the zucchini or cucumber off the vine with a knife or garden shears. Zucchini and cucumbers can be stored in the fridge for about a week, but taste best when used right away.
Recipes
Click on photos to view recipes.
Lemon Poppyseed Zucchini Bread
Finish out the summer with this bright, light, and refreshing citrus bread...before the fall spiced baked goods come out to play!
Cold soups are a hidden gem of summer cooking. Beat the end-of-summer heat with this creamy, tangy, full-of-flavor soup. Bonus: this soup is SO easy to make!
Crunchy, colorful, and the perfect balance of tangy and savory. Enjoy as a light side dish or add your favorite protein for a quick meal.
Tip: Have some fun and load this salad with whatever toppings you’re craving (herbs, peanuts, edamame, Sriracha, green onions, sesame seeds, etc.) Get creative!
Leave us a comment with pics of your zucchini/cucumber creations, or share some of your favorite uses with us. We’ll be back in 2 weeks to mix up some garden-fresh sauces and salsas!
-Megan