Sunday, July 11, 2004

Day 2, Sunday: Pet food and Chutney (not served together)

Harvest: about 6 pounds.

Initially, it seemed that my attempts to incorporate a small amount of zucchini into Otto's morning meal were unsuccessful. I thought that the little fellow was savvy enough to take the bits and toss them aside. Of the 1/3 c. of zucchini that I added to his dog food, he initially ate roughly a third of it and only incidentally. It's not as if he had utensils to eat with. However, later I noticed that he went back and ate the tidbits of vegetable that he had strewn all over his mat.

I started a chutney on the stove. It's actually cooking right now. I initially began with the recipe referenced earlier. However, due to the lack of time and my impatience I made a fresher version of the stuff that we could eat tonight.

Zucchini & Apple Chutney
This stuff is a little spicy. For a milder version cut down the amount of ginger and pepper used. Our house has become infused with the aroma of spice.You must consume this within the week and it must be refrigerated, it's not the kind that you can save in your cupboard in a jar until Christmas. I'm not into canning for storage, maybe I've developed an aversion due to that episode of All in the Family where Archie Bunker panicked because he thought he had an acute case of botulism.

Chop the following vegetables to 1/4" pieces
5 lbs zuchini (lightly salted and drained over night)
3 large sized granny smith apples chopped
1 large red bell pepper chopped

Other ingredients
1 c. of minced shallots
1 small yellow onion chopped
1 piece of ginger (3-4 cubic inches) minced
2 tbsp white truffle oil (extra virgin olive oil will work)
1 cinnamon stick
2 bay leaves
1 tsp garam masala
1 tsp ground mustard
1/2 tsp white pepper
1/4 tsp black pepper
1/2 tsp salt
1 1/4 c. brown sugar packed
1/2 c. malt vinegar

Over medium heat saute the onion, shallots, ginger, cinnamon stick and bay leaves in the olive oil. When onions are slightly cooked add the remaining vegetables and stir, raise the temperature to medium high and add the remaining ingredients and stir well. Cook at this temperature for about 15 minutes or until the zucchini appears to be cooked but firm. Reduce the temperature and allow to cook on low heat for at least an hour. Make sure to stir regularly. Remove from the heat, and discard the bay leaves and cinnamon stick.

Allow to cool and keep in an airtight container in the refrigerator until use. Will keep in the refrigerator for at least a week. Reheat before use or serve cold. Serve on top of chicken, pork or fish. Also tastes great as a snack with mild cheese (such as havarti) on top of crackers.

Addendum: Tackling the mondo zucchini

Please check out Amuse Bouche for beautifully illustrated way to get rid of the 2 foot monsters that lurk in your garden... and illustrated too!


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