Well, not really. It's not all that much. I'm just busy freezing the zucchini from the garden. We also picked up our friend's CSA veggies for two weeks, which included lots of zucchini. (Community Supported Agriculture is when you pay one or more farmers in the spring for veggies (and fruit in some cases) and then receive produce in season... usually once a week. Our friends were out of town and we enjoyed the produce. :)
Hubby and I are from a long line of farmers and gardeners (his parents had a gorgeous "in town" garden) but this is our first real garden. We moved too often before to put the time and effort in anything but herbs and a few tomato plants.
However, having grown up with gardens around us we knew how prolific zucchini plants can be so we only purchased two plants. I especially wanted to fill the freezer with shredded zucchini that I grew pesticide free to be used in breads and muffins.
Stephanie tells me sliced zucchini freezes well to be used later in recipes... I'll save space for them. They will be great in a veggie soup when it gets cold.
I shred the zucchini and then place it in a colander which is sitting on a plate to let it drain awhile. It stays there an hour or two and I "fluff" it when I think of it.
I then fill snack size ZipLoc bags with two heaping half-cup measuring cups of the green stuff. It's a little more than a cup total.
All of these bags came from just three zucchinis.
The snack size ZipLoc bags are placed in a gallon size ZipLoc bag. Since I'm putting a "bag within a bag", neither of them have to be freezer strength. I love snack size bags... use them for lots of things. :)
So... what do I do once I'm finished in the kitchen?