DEAR SUN SPOTS: I would like to extend my thanks to the city of Auburn for the Victory Garden Voucher I received. I was able to purchase two dwarf apple trees and two grape vines, which I probably never would have done otherwise.
The application was not complicated and when I went to use the voucher at Paris Farmers Union in Lewiston, there was no problem redeeming it. – Chris, Auburn
ANSWER: This program, intended to assist residents who wish to produce their own fresh, healthy food by reducing the startup costs of backyard or container gardens, was new this year. Maximum assistance was $150 per household in the form of vouchers to participating farm and garden retailers and nurseries. Apparently, it was a success as all the vouchers available were used.
DEAR SUN SPOTS: Here are three of my tried-and-true favorite zucchini recipes. — Peggy, Old Orchard Beach
Zucchini Relish
Remove seeds from two large zucchinis and using a blender/food processor, finely chop to make 10 cups ground zucchini. Finely chop 5 large (4 cups) onions. Place in a bowl and stir in 5 tablespoons canning salt. Let stand overnight.
Drain and rinse well with cold water. Place in a large kettle with 2 1/4 cups white vinegar, 4 1/2 cups sugar, 1 red and 1 green pepper, finely chopped, 1 tablespoon each nutmeg, dry mustard, turmeric, and cornstarch, and 2 teaspoons celery salt.
Bring to a boil and simmer, uncovered, for 30 minutes. Pour into hot, sterilized jars. Process in boiling water bath for 5 minutes. Makes 6 to 8 pints. I use 1/2 pint canning jars.
Zucchini Pickle Slices
Slice 6 pounds of zucchini 1/8 inch thick using a mandolin or food processor. Place in a large mixing bowl.
Peel 1 pound small onions and slice 1/2-inch thick. Add to zucchini. Peel 2 large garlic cloves and insert each with wooden toothpick for easy removal later. Add garlic to zucchini and onions. Add 1/3 cup salt and mix well. Cover mixture with two trays of ice cubes and set aside for 3 hours.
Drain vegetables very well and remove garlic. Place 4 cups sugar, 3 cups white vinegar, 1 1/2 tablespoons mustard seed, 1 teaspoon celery seed, and 1/2 teaspoon turmeric into a large kettle and heat to boiling. Add sliced vegetables to this brine and heat over medium-high heat for 5 minutes.
Ladle mixture into hot jars. Spoon additional brine from kettle to fill each jar within 1/3 inch of the top.
Process in boiling water bath for 5 minutes. Start timing as soon as jars go into the boiling water. Yield 7 pints.
Crustless Zucchini Quiche
Preheat oven to 350 degrees. Butter a quiche pan.
In a large bowl, combine 4 eggs, 3 cups shredded zucchini, 1 cup Bisquick, 1 small onion, minced, 1/2 cup shredded cheddar or mozzarella cheese, 1/4 cup vegetable oil, 2 tablespoons parsley, 1 tablespoon Parmesan cheese, and 1 garlic clove, minced. Pour into quiche pan and sprinkle with 2 tablespoons bread crumbs. Bake for 45-60 minutes or until bubbling and golden. Yield: 6 to 8 servings.
ANSWER: This all sounds great and is in answer to my request for recipes. Thank you! Perhaps we should start a Zucchini Festival!
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