This is the harvest I picked this morning. When I went down to the garden to pick, I absolutely could not believe the sheer volume of fruit that was waiting for me on those zucchini plants! You can see the one on the left is humongous. There's another one like that still over in the garden - didn't have enough room to carry it back with me!
Here's the huge one cradled in my arm, just to give you an idea how big it is. It weighs 5 pounds. I don't know what I'm going to do with it because it isn't going to be worth a darn to eat (when they get this big they become very fibrous and no longer delicious). I think it's destined for the compost pile, sadly.
This book has been getting quite a workout in our kitchen this year. We made up many jars of black raspberry jam about a month ago, Dave has done up some pickles, and I just made pickled zucchini. I've never tried them before, but I figured what the heck? What else am I going to do with all these zukes? Make a pizza with them? Yes, please. I made a lovely, sauceless pizza today with the tiniest slices of zucchini on top, and mushrooms, and fresh basil and mozzarella and provolone cheeses, and lemon juice and salt and pepper. On fresh, homemade dough (I was inspired by this delicious-looking nonsense over on Smitten Kitchen, my new favorite recipe blog). It was devine.
For photos of the pickling and the pizza pie, head on over to my new photo blog (pickle pics today, pizza pics tomorrow)!