We had a wonderful time last night out at Troy Gardens for our second Summer Potluck of the season!  Thanks so much to Susan Boldt for the tasting experience. We sampled several Italian zucchinis, ‘heart of the bull’ tomatoes, torpedo onion, several types of basil, as well as salt water cucumber pickles (no vinegar) and beet pickles. For those interested, Susan’s zucchini recipe is below and Fadey Feyman’s (Sheboygan community gardener) Russian pickle recipe is attached.

 

Take care,

 

Dawn

 

Zucchini Appetizer

Susan Boldt

 

1 shallot, diced

1 tsp. salt

¼ cup champagne vinegar

2 green zucchini- 1 inch diameter (4 ounces)

2 golden zucchini- 1 inch diameter (4 ounces)

1 cup olive oil

12 fresh basil leaves

2 ounces pine nuts, toasted

Cheese, parmigiano-reggiano for topping

 

Put shallot, salt, and vinegar in a bowl. Wash squash in cold water. Finely slice the squash lengthwise. Beat most of the oil into the shallot and vinegar to make a vinaigrette. Steam the squash for 1 ½ minutes. Transfer the squash to a sheet pan. Brush with the vinaigrette. Cover squash and chill for 30 minutes. When ready to serve, put squash on plates, cut basil leaves into thin strips. Spoon vinaigrette on squash slices. Shave cheese over the squash. Drizzle with remaining oil. Top with pine nuts. Enjoy!

 

Dawn Burgardt

Community Gardens Division VISTA

Community Action Coalition

1717 N. Stoughton Road

Madison, WI 53704

(608) 246-4730 x238

dburgardt@...

 

Visit the Community Food and Garden Network website!

http://www.cacscw.org/gardens/cfgn