Mom grew all the usual stuff in her farm garden and even tried some unusual things like watermelon and green peppers. A lot of stuff, though, I never experienced until I left home.
The first time I tasted zucchini, for example, was in England. They were called courgettes and were about 3 inches long and ½ inch thick -- in other words, baby zucchini.
So when Bryan and I had our first garden, we had to have zucchini and, boy, do those things grow. The recipe below can be used with those huge ones as well as the regular ones in grocery stores.
1 ¾ pounds zucchini
1 tsp salt
1 tsp paprika
1 tsp onion salt
½ tsp pepper
¼ tsp dill weed (or 1 tbsp chopped fresh dill)
1 pound onion
2 tbsp oil
1 tbsp flour
1 cup sour cream
EARLY IN THE DAY preparation:
1. Chop and cook onion in oil in large frying pan for 5 to 10 minutes until tender.
2. Stir in the flour and sour cream and turn off the heat.
3. Stir in all the seasonings.
4. Slice zucchini into matchsticks (3 inches long x ¼ thick)
5. Mix zucchini into cooled onion mixture.
6. Cover and let sit until 5 minutes before serving time.
Leave cover on. Turn element on to medium and heat up zucchinis. They will be tender but not overdone.