Archive for September, 2016

Dealing with a glut

Friday, September 16th, 2016

Golden Zucchini

At the moment I am having to work hard to keep on top of my golden zucchini glut. If they are not picked with great regularity then the odd one, (the middle zucchini in the picture is an example),  starts to grow into a marrow and make seeds that need to be removed before cooking.  I have been passing some on to a neighbour who rewards me with slices of a delicious zucchini cake.  Same idea as a carrot cake.

I like to cook my zucchini before freezing them and have found that any of the stuffed aubergine recipes found in middle eastern cookery books work brilliantly with the oversized zucchini.  Even simpler, you can cut one in half lengthwise, scoop out the seeds, fill the space with a sausage meat stuffing and bake with a tomato sauce.  The result is a nice simple supper and it can be frozen in a plastic container for later use.

Zucchini Quesadilla The other day there was a recipe in the Guardian for butternut squash quesadilla.  A quesadilla is basically a fried tortilla sandwich.  So you heat some oil in a frying pan, put a tortilla into the pan, spread a reasonable amount of filling on top of it, then cover with another tortilla.  Fry till the bottom tortilla is crisp and brown, then flip the ‘sandwich’ over (this is tricky, the filling tries to escape!) and continue frying until the second tortilla is also brown.   I decided to experiment with using my oversized zucchini instead of butternut squash.  The result was a great success, so here is the recipe I used:

Deseed (but don’t peel) and grate two oversized zucchini (the Guardian suggested 1/4 butternut squash).  Fry fairly gently in oil with a small chopped up red chilli and a heaped tablespoon of chopped up black olives till the grated zucchini is soft and also you have driven off some of the water that comes off it.  Move to a bowl.   Add salt, pepper, a smallish tin of white beans (haricot, cannelini…) the zest and juice of a lemon, about 50gm grated blue stilton (the Guardian mentioned feta but I didn’t have any!) and mash the lot together fairly roughly.  This is the filling to be used in the cooking method from the paragraph above.

This quantity made 3 quesadillas. I served them with a tomato ‘salsa’ created by chopping up cherry tomatoes reasonable small with a good handful of basil and adding an olive oil and balsamic vinegar dressing.  The recipe fed 3 people very adequately. I have not tried to freeze a quesadilla but I imagine it would work.

It would be great to hear from others about their recipes for coping with their gluts. Beans, spinach anyone?

September Funding Opportunities.

Thursday, September 15th, 2016

If your allotment association has a project for which it would like funding, here are two possible sources of money:
The Postcode Local Trust funded by the People’s Postcode Lottery is offering grants of between £500 and £2000 (or £20000 if you happen to be a registered charity). Applications have to be in by September 28th. Click on the link to see further details.
The Angus Environmental Trust is specifically set up to distribute proceeds from the Landfill Tax in Angus to community groups and organisations and other environmental bodies. They are keen to here from any allotment groups that satisfy their criteria (again click on the link to find out more). They have a preference for Angus based groups since they get their money from tax collected in Angus, but in fact are allowed to disburse money to groups throughout Scotland.