Well we surely can't come back from Granny's without giving you an update on the birthday garden.
Last month, we were so impressed by how quickly our little seedlings had grown. Gardens are a bit like children I think… you don't notice how quickly they are growing if you live with them each day, but if you are apart a while, it just takes your breath away to see how fast they've grown up.
So after the long drive to Granny's house, when we rounded the corner to her drive, everyone unbuckled and pressed themselves up against the car windows to see how the garden was progressing. There were many squeals, bustling and pushing out of the car, snacks and suitcases falling to the ground, and then a full sprint to look under the plants for a harvest – like looking under the Christmas tree for a gift with your name on it.
Granny, smart cookie that she is, had let some zucchini grow to a ridiculous size so that her boys would be duly impressed.
Oh and they WERE! "Well you don't ever see a zucchini like THAT in the grocery store, do you?"
I'm kind of thinking that the garden itself is not the fullness of the birthday present that we gave to Granny… I think the real gift is the chance that she's getting to work on a project alongside some fellas that she kinda digs, and to watch their utter delight in the rewards of their efforts.
We cut into those monster zukes straight away and made stuffed, baked zucchini. I think that we first saw this on a Paula Deen show, but I can't find the recipe, so we tried winging it.
Here's what we did:
We used two giant zucchini, so I'm thinking four regular sized ones would do. We slice them right down the middle, long ways, and laid them face down in a casserole dish with a little bit of water. Then we microwaved them for a few minutes until the centers were soft.
Then, we scooped out the centers, leaving little boats made of the skins. We mashed up the cooked zucchini and added two cups of Pepperidge Farm seasoned bread cubes, a cup of sour cream and a cup of sharp cheddar. We sprinkled in some extra salt and pepper too.
Then we loaded it all back into the shells and baked it for about 30 minutes I think… maybe 20?
It was VERY yummy! I think you could even add in a little sausage and some sauteed onion or mushrooms if you wanted to get fancy.
My boys were tickled pink to cook up something that they grew. Now, of course, they are waiting most impatiently for our trip to Granny's next month, when hopefully there will be tomatoes for a tomato pie (see all the green ones in the photo above?)!
If you've got any great zucchini or tomato recipes, we'd love to have 'em!
Take a look at my young man's amazing (if I do say so myself) foray into lepidopterology today at the Magnifying Glass.