Tag Archives: zucchini

Summer Panzanella Salad

My Mom and I first had a Panzanella salad a few years ago. It was at an event that took place in the middle of the summer, on a ranch, outside. It was hot and fairly miserable. The thought of eating anything hot was not appetizing at all. This beautiful salad was served before the main course, it was cool, flavorful and downright pretty. We quickly ran home, lurked up a recipe and this has been a staple in our world since. I noticed some recipes don’t include the mozzarella balls, and that is a big mistake. Those little marinaded cheese balls make this salad. It’s my favorite part. And using good balsamic is a must too, something about the sweetness of it really compliments this dish. If you don’t have zucchini, a cucumber can be used instead and you don’t have to grill it.

Sigh, it's so good.

Sigh, it’s so good.

Panzanella Salad

  • 1/2 loaf’s worth of good crusty bread made into croutons (recipe here)
  • 1.5 pounds cherry tomatoes
  • 1 medium zucchini, treated for moisture and lightly grilled (I’ll cover this later)
  • 1 red onion, roughly chopped
  • 1 container (who am I kidding? Use two, it’s the best part!) marinaded mozzarella balls
  • 20 to 25 fresh basil leaves, chiffonade
  • 1/3 cup oil reserved from marinaded mozzarella (or you can use olive oil)
  • 2-3 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste
See the moisture on the top of the zucchini? This step really does make a difference.

See the moisture on the top of the zucchini? This step really does make a difference.

Slice zucchini into rounds and sprinkle with salt. Let sit for 10 minutes, the salt will draw out some of the moisture. Do that for each side of your sliced zucchini. Blotting with towels remove excess salt. I like to grill my zucchini for about 3 minutes on each side or until I get nice grill marks. Cool, and cut into bite sized pieces.

I love this salad because I get to use almost everything from my yarden!

I love this salad because I get to use almost everything from my yarden!

Combine the first 6 ingredients in large mixing bowl. Toss to mix. In a separate bowl mix oil, vinegar, salt and pepper and mustard. Mix well. Pour the vinaigrette over the rest of the salad.

Let chill for 30 minutes before serving.

Pre-dressing

Pre-dressing

Enjoy!!

 

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Wordless Wednesday: Zucchini is Good 

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Zucchini Pickles

http://www.fix.com/blog/national-zucchini-day/

In honor of “sneak some zucchini onto your neighbor’s porch” night, I thought this would be a good time to share with you my latest new favorite thing: zucchini pickles. I know, I know, at this point in the summer you are tired of squash. I was too, until I tried these!

Neighbor Pete told me his Mom used to make pickles out of zucchini and they were delicious. I was hesitant to say the least. But since he gave me several pounds of zucchini and a couple of onions from his garden, I decided to at least try!

Pete's garden zucchini

Pete’s garden zucchini

Guess what? They were amazing. I couldn’t even tell they were zucchini pickles, they tasted and had the texture of normal cucumber pickles! If you have a bunch of extra zucchini (who doesn’t, amirite?) I highly recommend you give these a go!

Lucas Family Bread and Butter Pickle Recipe

  • 1 gallon sliced zucchini
  • 2 big onions, sliced
  • 1/3 cup pickling salt
  • 1 quart vinegar
  • 3 cups sugar
  • 1 teaspoon dry mustard
  • 1 tablespoon celery seed
  • 1 teaspoon peppercorns
  • 3-4 cinnamon sticks
Soaking in salt ice is an important step, don't skip it.

Soaking in salt ice is an important step, don’t skip it.

Soak the zucchini, onions, and salt in an ice water bath for two and half hours. Rinse in cold water.

Invest in a cheap mandoline, it is worth it for the beautiful, uniform slices and not stitches!

Invest in a cheap mandoline, it is worth it for the beautiful, uniform slices and not stitches!

Bring the rest of the ingredients to a boil. I let it boil about 5 minutes. Put about half of the rinsed zucchini and onions in the pickling mixture to scald. Then place in sterilized, hot jars. Do the same with the rest of the zucchini and onions, making sure to pack them tightly and to remove air bubbles.

Your pickling liquid.

Your pickling liquid.

 Adjust your lids and process in a hot water bath for 10 minutes.

Glorious, glorious bread and butter pickles!

Glorious, glorious bread and butter pickles!

Let them “pickle” for about two weeks to really get the full effect. Also if you are a fan of spice, add some peppers in there! I’ve been adding jalapenos into some jars and it makes the pickles even better!

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