Zucchini

It is the time of year for the annual invasion of the zucchini. This wild and wooly plant of the garden is certainly a sight to behold and experience. One plant can yield enough good eats for an entire Midwestern small town. One day you have three or four zucchini, each the size of your little finger and the next day, they have multiplied and are bigger than your femur. Some folks plant zucchini for the joy of growing something that will grow in our rather harsh climate and some folks never plant it again, succumbing to ZFS--zucchini fatigue syndrome.

I happen to love the emerald green monsterling. Any plant that can abundantly produce in less than ideal conditions is certainly a keeper in my book. I also like to eat zucchini. Certainly, the most popular way to eat zucchini is to grate it and add it to quick breads and cakes for a moist baked goodie. I, however, prefer to eat zucchini straight up. Boiled with a little salt, pepper and butter. Yummo.

Over the years, I have amassed a cache of go-to zucchini recipes. One of my favorites is a stuffed zucchini, filled with ground beef, garlic, basil, rosemary and parmesan cheese. Delish.

Another tasty squash recipe is one I scrawled on a recipe card when I was a kid (no need to do the math, please) on the farm. It is simply called “Mixed Veg Bake”. It has potatoes, tomatoes, garlic, celery, onions, and of course, the star of the show, zucchini. It is a forgiving dish in that you can toss in whatever veggie is taking over your life at the moment. Green beans, peppers, corn, your uncle Jimmy.

All this talk of vegetables has me feeling an analogy coming on. If I were a vegetable, what would I be? Here is a personality analysis of a few of my garden denizens.

1)     Tomato—showy, plush and a bit of a tease. We baby the plants along, watching little green globes slowly emerge into bright, juicy bursts of succulence. Too little water, the fruit stalls out. Too much water, blight sets in. Uneven watering, the skin cracks. She is high maintenance, indeed, but the tomato will tell you, she’s worth the wait.

2)     Cucumber—crisp, unadorned and subject to wild growth spurts. Cukes are low maintenance and rather humble. Their usefulness is one-noted with pickles being their number one claim to fame. They pair well with vinegar so they know how to play nice with acidic personalities.

3)     Asparagus—finicky and bossy. She needs soil that is just right and demands at least three years of tending before making a commitment. There is no middle ground for this diva. You either love her or hate her. If you happen to love her, move quickly. She’s a springtime babe and you’ll have to wait another year if you let her pass by.

4)     Arugula—spicy and dominant. She takes off like a rocket in the spring and adds a peppery kick to the dull and listless. She is a bit fickle and prefers short term relationships.

5)     Zucchini—not so glitzy and rather bossy. She needs a little salt or sugar to make her palatable and thrives in the Midwest. She is best in small doses and left unattended, bad things happen.

No secret which veggie is my analogical buddy.

I guess I know why I like zucchini.

(p.s. Check out my new recipe box for a few zucchini recipes. Enjoy.)