Harvest Recipes

During a good growing season, you may find that some crops produce exceptionally well. So well that you might be a little overwhelmed with what to do with all your harvest. Who hasn't planted a couple zucchini seeds in May and then watched as the squash piled up on the kitchen table?

 

We've assembled a few recipes that make quick work of crops that often produce a substantial harvest, otherwise known as a "bumper crop." These recipes will not only utilize your bounty, but they also store remarkably well in the refrigerator or freezer.

Green Bean/Cucumber Quick Pickle

Quick Pickles are an easy way to enjoy crisp, pickled vegetables without brining or canning. Our recipe is for a basic, medium spice pickle, but you can customize the taste by adding different herbs and spices. 

Ingredients 

  • Cucumbers or green beans, (amounts depend on size of jar used) 

  • 1 jalapeno pepper per jar

  • 1 fresh dill leaf head per jar

  • 1 clove garlic per jar

  • 1 Tbsp. salt per jar

  • 2 cups white vinegar

  • 2 cups water

  • Canning jar(s). Pint or Quart work best.

Directions

  1. Combine water and vinegar in sauce pot, bring to a boil.

  2. Trim ends off beans or cucumbers. If using cucumbers, slice into wedges.

  3. Pack as many beans or cucumber wedges as possible into canning jar.

  4. Add a peeled garlic glove to each jar.

  5. Add a head of dill to each jar.

  6. Trim the ends of the jalapeno pepper. Slice into strips and add to jar. Remove seeds and veins if you would like a less spicy pickle.

  7. Add salt to each jar.

  8. Once water/vinegar mixture has reach a boil, pour into each jar, fully covering the contents.

  9. Place a lid on jar and store in the refrigerator up to 2 months.

Zucchini Fritters

Zucchini Fritters are similar to potato pancakes. The trick to making the perfect fritter is to squeeze as much liquid out of your zucchini as possible. These fritters store great in the freezer, allowing you to enjoy your harvest in the midst of winter.

Ingredients 

  • 2 cups zucchini, shredded

  • 1 glove garlic, minced

  • 1/3 cup flour

  • 1 bunch chives

  • 1 egg

  • 2 Tbsp. olive oil

  • Salt

Directions

  1. Grate zucchini into a colander in sink or on top of a large mixing bowl.

  2. Sprinkle salt onto zucchini and set aside.

  3. Finely chop chives and garlic.

  4. Press out as much liquid as possible from zucchini. Discard liquid or let drain into sink.

  5. Add egg to mixing bowl and beat until smooth.

  6. Add zucchini to egg and mix together.

  7. Add chives and garlic to zucchini and mix.

  8. Add flour and mix again.

  9. Set range to Med-High, add oil to frying pan and place on stove top.

  10. Spoon zucchini mixture onto hot pan, fritters should be about 3 inches in diameter.

  11. Cook for a few minutes until bottoms begin to brown.

  12. Flip and cook for another 1 to 2 minutes.

  13. Serve with an egg and sour cream if desired.

  14. Store in freezer for up to 6 months.. Thaw and reheat in frying pan.

Tomatillo Salsa Verde

Tomatillo salsa verde is a tangy, spicy sauce that can be used as a dip, topping, marinade, or stew base. This recipe is simple, and freezes remarkably well. When your tomatillos begin to pile up in September, be sure to make a few batches of this delicious salsa verde.

Ingredients 

  • 1 1/2lbs tomatillos

  • 1/2 cup onion

  • 2 cloves garlic

  • 1/2 cup cilantro

  • 1 Tbsp. lime juice

  • 2 hot peppers

Directions

  1. Remove and discard husks from tomatillos.

  2. Remove stem tops from tomatillos, place cut-side down on baking sheet.

  3. Add 2 unpeeled garlic gloves to baking sheet.

  4. Place tomatillos and garlic in oven, broil on High for 5-7 minutes, until tomatillos begin to blacken.

  5. Meanwhile, chop hot peppers into large chunks and place in blender.

  6. Chop 1/2 cup cilantro and add to blender.

  7. Chop 1/2 cup onion and add to blender.

  8. Add 1 Tbsp. lime juice to blender.

  9. Remove tomatillos and garlic from oven, peel garlic gloves.

  10. Add tomatillos, garlic, and any juice on baking pan to blender.

  11. Blend on High for about a minute, or until all ingredients have liquified.

  12. Let cool and enjoy with tortilla chips, or you can freeze and use in stews, chili, or a marinade for grilling.

Grassroots Gardens WNY

389 Broadway | Buffalo, NY 14204

(716) 783-9653

grgbuffalo@gmail.com

  • Facebook
  • Twitter
  • Instagram

#ggwny #grassrootsgardenswny

#idig