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Does crop rotation mean setting piles of zucchini on the kitchen counter, only to move them out to the compost a week later? Yes, you’re probably overwhelmed with these prolific cucurbits now, but when you see them for sale in the grocery store in midwinter, coming from who knows where, don’t you wish you’d saved a few?
One way to do that is to make and freeze zucchini patties.
Here’s one recipe:
Mix together 2 cups grated zucchini, 2 beaten eggs, 1/4 cup chopped onion, 1/2 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 1/2 cup grated cheddar, salt and pepper to taste, possibly adding fresh garlic, a little parsley and some oregano.
Fry the patties in butter on medium heat until they’re well browned on both size. Freeze any that are left over for February treats.
This recipe makes about six patties, so you’ll probably have to make more to stock the freezer.
(Information courtesy of Maine Organic Farmers and Gardeners Association)
