|Shredding it! Zucchini and carrot get together in the pickler.|
The recent theme of my garden and, subsequently, my kitchen is zucchini. The farmers gave me some seeds last year, which I promptly forgot about until this spring. I started them, they sprouted, thrived, and were transplanted to the garden. Despite a certain amount of neglect, a period during which I felt quite sure they would not survive and once again our household would be bereft of a favorite vegetable, they began to thrive.
They are now beyond thriving. They are fearsome.
I turn my back for one second - one second! - and the vegetable I thought needed just a little bit more time is four times the size of my foot. (That's saying something, people. I have big feet.) I have two of these in the refrigerator even as I type. I've become a bit more ruthless in my harvesting, deciding that I will no longer fall for such coquetry as a blossom still attached to the end. No. I vowed to become strict and thorough, relentless in my hunt for the ripe zucchini.
I found another one just the other day. So it goes. One must be smarter than the zucchini, and apparently, I'm not quite there yet.
However, bring those babies into the kitchen, and I do my utmost to make something happen. We've got a good batch of zucchini pickles made, and I've had good success in slicing them up like cucumbers for asazuke. Works like a charm, but it does get tiresome after awhile. Even my pickle-loving husband has begun to shy away from them, so it was time to come up with something new.
After making the zucchini rice cooker bread, I had a couple cups of shredded zucchini left over. It seemed a shame to waste it. The pickle jar happened to be out, waiting to be washed, and I thought, "Well, why not?"
The result is a nice little coleslaw kind of dish with a simple salty taste. Flopped on salad, rice, or in a sandwich it does quite well, although it is lovely on its own. Grate and mix in some carrot, toss in some sesame seeds (black or white, ground or whole) and you've got a little party in a bowl. Put it on a plate surrounded by sturdy crackers or chips, and watch it disappear like beet caviar.
Zucchini Quick Pickle Coleslaw
2 cups shredded zucchini
1 cup shredded carrot
Black or white sesame seeds, ground or whole
Place the zucchini and carrot in a non-metal bowl, sprinkle with the salt, sesame seeds, and mix with your hands thoroughly. Place in pickle jar or other container, put on weighted lid, and wait. In hot weather, I tend to put it in the fridge. The fermenting carries on and a crispiness is contained. Wait an hour or 24, and eat.