Wednesday, August 12, 2009

Let the onslaught begin..

... the veggie onslaught, that is. This year has not been the best for veg gardens round these parts, sadly, but nevertheless there is more produce in my community than any of us know what to do with. I have the privilege of 'garden sitting' a huge garden this week, with piles of greens to be harvested right now; last night we left with a recycling bin full of kale and chard. Much success with Julie's roasted kale chips recipe.. totally wacky concept but really good in actuality, they taste a bit like popcorn and a bit like pringles, as one blogger pointed out... maybe they will cure me of my potato chip addiction. Maybe.

Here's a recipe to deal with surplus zucchini that will make you many friends. It is a modified version of a recipe from The More-with-Less Cookbook by Doris Janzen Longacre.

I grew up with this cookbook, and it contains many of my go-to comfort foods. It was written in 1976, and was a compilation of recipes created by missionaries from the Mennonite Central Committee. Despite my mixed feelings about aid that is attached to religious evangelism, I cannot help but admire the work of the MCC. Mennonites have a long history of non-violence, for example refusing to go to war for nation states, and have pursued peace and social justice according to their convictions. The More with Less Cookbook aims to bring awareness to the realities of world hunger and overconsumption in developed countries. I learned from the MCC website that you can order it online, and that they have a newer title out called Simply in Season.

Zucchini Egg Foo Yung

1 med. onion, finely chopped
1 or 2 cloves garlic, minced
1 t. salt
1/8 t. white pepper
3 eggs, beaten
2 T. flour
2 med. zucchinis, grated

Mix ingredients and fry in 1/2 cup amounts in a hot pan with a bit of oil, like an omelet.

1 c. stock
2 T. soy sauce
1 T. cornstarch

Heat stock and soy sauce in a saucepan. Make a slurry with the cornstarch (mix it with a bit of water until it is smooth) and add to sauce. Heat until thickened.

Can be served with rice or on its own.