Make hay while the sun shines

Or is it “When life gives you squash and cucumbers, make squash bread and pickles”?

Whatever the proverb, in the last few weeks, life has been a frantic scramble to harvest and preserve (or eat, or give away) a plentiful supply of yellow squash, zucchini, cucumbers, green beans, basil, and jalapenos. Here are a few of my favorite successes:

Outback steakhouse-style green beans (one of my husband’s favorites. I used Bragg’s aminos instead of Maggi seasoning, and minced garlic instead of garlic powder)

Betty Crocker’s zucchini bread – a classic, easy way to use up zucchini. Normally I would have made a healthy version, but not this time. I used an 8 1/2 inch bread pan and a 6-cup muffin tin.

Zucchini squash bread - NC Garden Gals

Zucchini (and yellow squash!) bread

Vegan citrus pesto (adapted from this recipe, with a little help from this vegan recipe)
Citrus pesto:
1 bunch fresh basil, stemmed (about 3 cups)
1/2 cup walnuts
2 cloves garlic
1 lemon, zested and juiced
1 orange, zested and juiced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup nutritional yeast

Blend the basil, nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the nutritional yeast.

Thanks to a great idea from Meredith, after eating pesto zucchini noodles for days, I froze the rest of the pesto in an ice cube tray and voila! Now I have individual pesto cubes to throw into dishes all winter!

And finally, of course, the dill pickles. But that’s a long story and another post…

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