Have Teeny Weeny Too Much Zucchini?

Some of us just back from a trip to Door County, Wisconsin. It’s a great place with low humidity, lots of trees, and lots of water. Rather than find a restaurant where all of us could find something we liked, we opted to cook in our condo. Here’s the response after announcing the dinner menu one evening. “Zucchini nachos? Really? We’ve had Apple Nachos and Regular Nachos and now Zucchini Nachos. What will you think of next? Tomato Nachos?” I let out a giggle, but my mind whirled to think of what Tomato Nachos would look like. They actually sounded really good. Anyway, if you’d like to try a variation on traditional nachos, the Zucchini Nacho recipe is below. I’ll save the Loaded Sweet Potato Nacho recipe for another time.
July was “Shop Local” month. It got me thinking about all our local items and suppliers. Three local farms supply us with meat. All of it is antibiotic and hormone free. Some is non-gmo corn fed; some is grass fed. We have turkey, lamb, chicken, beef, and pork. Also from local farms is non-gmo sweetcorn. It is already frozen, but tastes like it’s fresh from the patch. And this last item will make you sweet:  local honey. Available from 12 oz. to 5 pounds, this popular item is so good.
And last, but not least, is The Country Cupboard’s coffee. Locally roasted in Washington, IL, this coffee is amazing (and that’s not only my opinion). Available in regular, decaf, whole bean, ground, flavored or plain, you can choose just what you like. Coffee is such a great subject, but we’re out of room (and out of reading time), so you’ll have to wait until next week to hear what’s perking at The Country Cupboard.

Order Peaches – by Thursday, 8/4

You’ve asked and now we know the details.
Red Haven Peaches – seconds*
$30 a bushel
Arriving: Saturday, August 20th
Order Deadline: Thursday, August 4th.
*Seconds mean smaller and possibly a shorter shelf life. It doesn’t mean bruised or rotten or green. They are still great for eating fresh or canning.

Zucchini Nachos

Makes 4-6
 

3 zucchini, cleaned and dried

  • sea salt, to taste
  • ground pepper, to taste
  • taco seasoning, to taste
  • shredded cheddar, to taste
  • ¾ c black beans, rinsed and dried
  • ¾ c corn, cooked
  • ½ c green onion
  • ¾ c vine ripe tomato, diced
  • 1 dollop sour cream

1. Slice zucchini to no more than ¼ inch in thickness.

2. Place slices on a baking sheet lined with paper towel. Lightly sprinkle both sides of zucchini slices with salt and pepper. Cover with plastic wrap and refrigerate for at least 1 hour.
3. Preheat grill to medium-high. Spray lightly with olive oil. Grill zucchini until tender and crisp on each side, about 2-3 minutes.
4. Just before the slices are ready to be removed from the grill, sprinkle with taco seasoning and shredded cheddar.
5. Place the zucchini slices on a platter and layer with beans, corn, green onion, tomatoes, and a dollop of sour cream
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