Great Aunt Elva's Zucchini Relish

Zucchini is something that gardeners often get in abundance.  We'll get so much that we don't know what to do with it all.  Your partner will get sick of zucchini bread.  Neighbors will start saying no to spare zucchini.  It gets ridiculous.  I was whining about this problem a few years back and my mom shared my Great Aunt Elva's recipe for zucchini relish.  It's a bit of work, but it's a great way of using up the extra zucchini in a way that you can use during the winter, gift more easily, and just enjoy in a different way!  Thanks, Mom!

Great Aunt Elva's Zucchini Relish

10 cups ground (in a food grinder) zucchini squash (usually 4 large zucchinis, peeled, sliced in half, seeds removed--then put though food grinder, raw)

4 cups ground onions (about 6 onions)--peel and wash good and put through food grinder

4 cups green bell peppers (6, clean out seeds and cut in half)

1 red bell pepper (cleaned out seeds and cut in half)

Grind all of the above and put in 6 Tablespoons canning salt.

Mix all of the together and set overnight in refrigerator (cover with dish towel).

In the morning, the water will have come out of the veggies.  Rinse well through a wire collander and push out all the liquid.   Then rinse well again and push out all the water/fluid (Aunt Elva says this is really important or else the relish comes out too liquidy).

In a large bowl combine:

1 tsp tumeric

1 tsp dry mustard

2 tablespoons cornstarcdh

1 tsp black ground pepper

1 tsp celery seed

1 1/2 cups apple cider vinegar

4 1/2 cups sugar

Mix the above first, then add the zucchini mixture to it.  Put in a large pan, stir well.  Add a pinch of salt.  Boil for 20 minutes, stirring constantly.

In the meantime have your jars ready and sterilized.  I won't reiterate all the normal canning precautions, but follow them.  Put the relish into the jars and wipe around the edges to make sure they are totally clean for a good seal.  Don't touch the lids and process in boiling water for 10 minutes.  Anyway, that is basically the recipe. Follow the regular canning stuff from there and enjoy!

garden to table: spinach on pizza

One fun thing about garden-grown spinach is that you get the blossom pods (I have no idea what they're actually called) if your plants start to go to seed.  Steamed, these have a great texture, with each of the little would-be blossoms popping between your teeth.

Today I made a pizza (one of our favorites) with garden spinach and my other two favorite toppings: sun-dried tomatoes (the kind stored in oil), and artichoke hearts.  My thin pizza crust is pretty simple, as it's purpose is to hold all the good stuff on top, but if I'm feeling fancy, I'll throw in a few spices.

There was once much household angst about thin vs. thick crust, as NWC favored the former and I the latter, but I've slowly converted to thin crust because then the toppings drive the show.  Don't get me wrong, I love a good Chicago deep dish, but thin crust is much easier to manage at home.

Thin Pizza Crust
1.5-2 cup flour, preferably 1 T whole wheat

1 teaspoon baking powder

salt, garlic salt, and/or oregano to taste

water

Mix dries first, and then add water until just combined—the dough should be tacky or very slightly sticky.  For best results, let dough sit for a few minutes before rolling out.  Flour you surface generously and roll the dough out very flat, turning regularly to maintain an even thickness.  (I love my dowel rolling pin for this.)  Drizzle oil generously in a jellyroll pan, and stretch the crust into place; bake at 375F for under 10 minutes—enough to solidify the form, but not enough to start browning.

Thin-crust Pizza

serves 2

thin pizza crust (above)

8 oz fresh mozzarella cheese (small ball)

1/4 cup tomato sauce

spinach, sun-dried tomatoes, and artichoke hearts (or other toppings) to taste

Other favorite toppings: thin-sliced onions, red bell peppers, sausage (pre-cook)

Steam and drain spinach while crust is cooking, and grate cheese.  Spread sauce on crust, sprinkle cheese, and arrange toppings on top.  Bake at 400F until cheese has melted and is beginning to brown.  Slice and serve!