The monsoon season has started here in Santa Fe and our garden is loving it. The squash and the beets were being sorely abused by the sun throughout July, wilting terribly and leading to several scorched young squash…so sad as they were our sugar pumpkins! Luckily there remain quite a few which didn’t get burned up. And while everything is happier, the recent bout of afternoon rainstorms has sent a couple of plants into full swing, leading to a rather large harvest of green beans, wax beans and dry beans as well as the summer favorite, zucchini.
Since we are all but swimming in zucchini, I have been experimenting with a variety of recipes for the delicious summer squash. Sadly, we didn’t plant nearly enough of our Indian Woman Yellow beans and as a result, ended up with only enough for one meal, even after all the rain. The following are two recipes I made this week using fresh zucchini from our garden:
Sauteed Vegetables with Indian Woman Yellow Beans and Garden Fresh Tomatoes
This recipe is almost entirely from our garden, the only exception being the mushrooms.
1 zucchini cut into 1/2 inch cubes
4 oz crimini mushrooms, cut into chunks, not sliced
two small roma tomatoes OR 6 cherry tomatoes, sliced
6 oz cooked beans, washed and drained
1 tsp sea salt
Heat 2 TBSP olive oil in a skillet. Add the mushrooms and cook until they release all their water and start to brown. Add the zucchini and the sea salt and saute until the zucchini starts to become translucent, then add the cooked beans and the sliced tomatoes. Cook until the beans and tomatoes are warm, then remove from heat and serve.
Zucchini Pecan bread
2 medium zucchini, grated and squeezed of water
1/2 c sourdough starter
1 c all purpose flour – this is my local flour discussed here
1/2 c whole wheat flour
1/2 c sweetener (I used evaporated cane juice)
1/3 c shortening (I used butter)
1 tsp organic vanilla extract
1 tsp baking soda
1/4 tsp baking powder (aluminum free)
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
~ 1/8 c locally grown pecan pieces
~ 1/8 c fair trade organic dark chocolate chips
Mix 1 c sourdough starter with zucchini, eggs, vanilla, shortening (melted butter), sugar. Mix flour, soda, powder and spices in a separate bowl and add to the starter/zucchini mixture. Stir until well integrated then add the pecans and chocolate chips. Pour into a greased bread ban (I used an 8″ pan) and bake at 350 degrees for ~60 minutes.
This post has been part of Food Renegade’s Fight Back Fridays. Happy Eating!