Comments on: It’s Time … Dr Sista Outlaw’s annual zucchini fest

By: Kirsten

Kirsten — Tue, 10 Mar 2009 09:00:00 +0000

I am so going to try that zucchini loaf this weekend – does it freeze well? sounds like a good lunch box snack.

And freezing tomatoes as is – why did I never think of that? (Just made a yummy pasta sauce tonight though mostly from tomatoes and zucchinis from the garden, with a few portions left over for my lunches)

By: Helen

Helen — Thu, 26 Feb 2009 03:06:18 +0000

But they are so funny, nothing much on the vine then you turn your back for five minutes and BAM! multiple huge phallic symbols everywhere. In these tough times they give you both food and a laugh.

By: Mindy

Mindy — Tue, 24 Feb 2009 05:50:44 +0000

Don’t worry Duckie, I’m with you. Can’t bear the blighters.

By: Cath the Canberra Cook

Cath the Canberra Cook — Sat, 21 Feb 2009 05:26:41 +0000

Ah, just what I need at the moment. I only have one plant, but it’s quite enough. I’m making a ratatouille and have been wondering about zucchini muffins.

I am also tempted by my fave blog – chocolate & zucchini cake from chocolate & zucchini blog, how could you go wrong? http://chocolateandzucchini.com/archives/2004/04/chocolate_zucchini_cake.php

By: librarygirl

librarygirl — Sat, 21 Feb 2009 01:54:55 +0000

I bought one of those small bar freezers last year and it is filled constantly – plums (stewed) from the plum glut, soup stock, bagels, pesto from the basil glut, muffins for lunchboxes and so on.
Takes up little room next to the washing machine and constantly full!

By: Dr Sister Outlaw

Dr Sister Outlaw — Fri, 20 Feb 2009 22:46:43 +0000

A very good tip, and it actually hadn’t occurred to me that you can freeze tomatoes like that but I am a bit slow. My latest kitchen accessory is a small bar freezer, which has made all the difference to my cooking aspirations!

By: lauredhel

lauredhel — Thu, 19 Feb 2009 06:52:05 +0000

We had a lovely tomato glut this year, with our small patch yielding around 35 kg of tomatoes. Some we ate in salads, some we made relishes and chutneys with, but most we just bagged in recipe-size portions and froze as is.

Dump in the crockpot for bolognese or cacciatore or curry, and away. I’m into low-effort cookery.

By: Zoe

Zoe — Thu, 19 Feb 2009 06:12:34 +0000

I made the Stephanie Alexander baked marrow in yoghurt sauce once and it was poxy as. Only dud I’ve ever made from one of her recipes. No wonder she doesn’t like yoghurt.