Classic Italian involtini usually involve thinly sliced veal rolled around a stuffing of breadcrumbs, cheese and perhaps prosciutto or pine nuts. But our food appreciation classes are still focused on the best of the vegetable harvest, so we switched out the veal for thin slices of zucchini. This lesson does involve a bit of patience […]
The secret to a great zucchini bread, apparently, is getting the water out of the zucchini. You don’t want a wet, leaden bread. And as the kids in my food appreciation classes learned, squash–like most vegetables–is mostly water. Salt or sugar added to grated zucchini penetrates the cell walls on a molecular level, drawing out […]
I didn’t win any of the categories I entered in yesterday’s first-ever D.C. State Fair. Not jams or jellies, not pickles, not biggest vegetable. But when all the votes were counted, our zucchini bread and butter pickles–which came in third behind pickled peaches and pickled white asparagus–won us the overall title of “Best D.C.-Grown Food Product.” […]
Tags:pickles·state fair·zucchini
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