Gallatin Valley Botanical   Gallatin Valley Botanical

veggies for August 20 to 24

Veggies for the week of Aug 20-24


  1. Here’s my favorite way to use up huge zucchinis or other summer squash. This is one case where a lot ends up going a very little way, perfect for squash harvest time! One humongous zucchini will barely be enough for 4 servings:

    Zucchini soup

    Take as many summer squash as you can fit into a pan (I recently did this with first about 4 pounds and then again with about 10 pounds of squash in my large stock pot). I always leave the skin on, especially the dark green zucchinis. If the seeds are big and hard, scoop them out with a spoon. If they’re small, just leave them in (unless your blender isn’t very strong, in which case remove even small seeds). Cut the squash up into approximately 1″ cubes and throw them into your pot. Start on very low heat. No need add water. Then coarsely chop onions (I used two for that 10-pound batch) and add to the pot. Add as many crushed or chopped cloves of garlic as you’d like. Let that simmer slowly until the liquid from the squash begins to build up, then raise the heat if you wish, or continue simmering.

    Toward the end, as everything in the pot turns soft and translucent, add basil leaves, salt, and pepper if desired (or any other herbs that sound good to you). Simmer for a few minutes.

    Then fill your Vita-Mix and puree until smooth, repeating until all your soup is velvety smooth. If all you have is a regular blender, do this in smaller batches.

    You can eat it right away at this stage. It’s especially good with a dollop of yogurt or sour cream on top.

    But the best part of this is that it also freezes well. We freeze it either flat in an 8″ glass pan or in various plastic containers. Once it’s frozen, you can warm the container enough to get the frozen piece out, put that in a plastic bag back in the freezer (the flat ones stack nicely), and use the container again. Next winter when you want some of your yummy soup, take the frozen chunk out and put it back in the same plastic container to thaw. You can even use your soup pots to freeze/thaw in this way.

    Enjoy (especially on lovely cold winter days)!

    Comment by Kathy Karjala — August 24, 2012 @ 6:13 pm

  2. And what to do with all those turnips? This dish is delicious and gives you a way to use the larger ones.

    Turnip Casserole

    3 cups of cooked mashed red or golden turnips
    1¼ cups of bread or cracker crumbs
    1½ tsp sea salt
    Dash pepper
    4 tsp sugar
    2 eggs
    4 oz chopped collard or other greens (optional)
    1 red bell pepper, diced (optional)
    3 Tbsp butter (or mix butter and olive oil)
    1 Tbsp melted butter

    Preheat oven to 350°.

    Combine all ingredients, reserving ½ cup of bread crumbs plus the melted butter for a topping.

    Bake in a greased 1-quart baking dish for 30-35 minutes.

    I’ve tried to use the “URL” field here to let you see a picture of the finished product. Hope it works!

    Comment by Kathy Karjala — August 24, 2012 @ 6:41 pm

  3. Looks like that URL didn’t work as a “website”. Let’s try this:

    Comment by Kathy Karjala — August 24, 2012 @ 6:43 pm

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