Monday, July 6, 2009

First fruits of the garden

We got home last night to 102-degree weather (outside of town, it got cooler as we approached the mountains), a wild and crazy pack of dogs and the garden having grown by leaps and bounds in just one week! We also were happy to be home to a better internet connection and the ability to upload photos without watching your hair turn gray while it happens! The simple pleasures... (And that wasn't a dig at Mayne Island, Mom and Dad, really. The connection in Kelowna was equally slow.)

I was quite surprised to see two good-size zucchini in the garden patch, and a few summer squash following close on their heels. A little sun, a little water--you'd think those things were weeds the way they grew!

Luckily, I knew just what to do with one of the larger zucchini. We went to a B.C. favorite last week while in Kelowna, White Spot. Seth has fond memories of the place (I think it's the giant milkshakes? Or is it the "endless" fries? Who can say...), and begged to go back, so we had a quiet little lunch, just the three of us. One of the favorites on the appetizer menu are deep-fried zucchini sticks. As I'm sure you've heard me say before, if something is fried, it's just that much better. Even zucchini.

Well, we decided that in the spirit of being home and back to being "good," we would try our hand at baking some zucchini sticks up for lunch. Turned out pretty spiff, and I dare say I didn't really notice that they weren't deep-fried. I know, there will be some skeptics to the comment, but it's true!

Seth did the honors:

I beat up 4 eggs and about 1/4 cup milk in a bowl and we tossed the zucchini sticks in there. This zucchini was about 10 inches long already, and so I cut it in eighths, then each eighth into thirds (following me on those fractions? This is where we're trying to have the young man's brain not turn to mush over summer break!). Then we just dumped (technical term) some bread crumbs in a bowl and dipped the zucchini sticks in the bread crumbs before placing them on a well-sprayed cookie sheet. We baked them for 15 minutes at 425, and I turned the sticks once to get some browning all around, and they were good to go! At White Spot they serve it with "zoo dip" (I think that's a rip-off of ranch? Since that's what it tasted like...).

Happy summer! The zucchini is only beginning, I fear... I would welcome creative zucchini recipes, yes I would.

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