Hello everyone,

So something strange has happened to my garden. It seems as though some garden gnomes have had some sort of nuclear melt-down in their miniature power plant, a power plant that happens to be located in my garden, somewhere between the zucchini and squash plant. As a result, my garden overgrown and already producing In the middle of July.

In my limited gardening experience, my gardens have never really started producing until August. So John and I were quite surprised to pull out a pair of zucchinis that completely dwarf my biceps just yesterday.

Pictured below is my garden. To my right at the back is the freakishly large zucchini plant, a plant that was mistook for rhubarb weeks ago. You may also be able to spot the squash plant creeping its way across the lawn. At the front right is a tomatillo plant. You can see the little green orbs that are empty today, but should fill with tomatillo over time. At the back, you can see a solid wall of tomatoes, already producing some little green specimens. You can probably even spot a little greenish-yellow gypsy on the left.

So at this early stage in July, my garden has run out of room to grow already, and I’m not sure what can be done. The climbing tomatoes have reached the top of my lattice. The squash has made its way on to the lawn, and I have had to constantly hack leaves off of the zucchini plant to keep it from taking over my precious peppers and beat – it has already taken my tiny tim tomato plant as its first casualty!

So the secret? Well I have to credit some good suggestions from a few people as well as some nice weather and a little persistence on my and John’s part. I think this year has created a perfect garden storm. My Grandma told me a while back that there is good soil in St. Albert … well I guess she was right! She also brought over a pile of manure compost from the university farm. John added a layer of sea soil, as suggested by his parents. Add in a south facing yard, 4 weeks of scorching weather, watering almost every night, and my dirty little secret (Miracle Grow) and POOF! Garden explodes.

So as you can probably guess from the picture above, I already have more zucchini then I know what to do with. Apart from grilling zucchini with John and the odd dish, I know very few zucchini recipes. So, I am turning to John’s mom Lily for some expert advice. She said she used to have quite the garden, and it is becoming apparent to me that she knows how to use zucchini. She has already made a few suggestions including baking with zucchini and buying one of those vegetable spaghetti makers to make your own zucchini spaghetti (I think this is a great idea and will be on my way to Bed Bath and Beyond to purchase a Veghetti once my 20% off coupon arrives in the mail!) Lily often makes her much-loved zucchini muffins for her family, and ever so often will surprise everyone with some to take home to be carefully savored or quickly demolished. John has also told me of a delicious zucchini stir fry she invented featuring beef bouillon of all things… perhaps we will have to try this too!  I have a feeling this zucchini saga will be ongoing all summer, and I plan to keep you all updated! Aren’t zucchinis interesting?!

In the meantime, today’s recipe of the week won’t come close to using up a zucchini the size of those monsters above, but will use a little bit anyways. I have to give my Mom credit for this one, as she has been making it regularly for a while now. This recipe is tilapia topped with a zucchini tomato medley. It is very quick and very simple and easy to make on the go, especially since fish can thaw so quickly.

1. Fry the tilapia until it Is cooked, 4-5 minutes on each side. Alternatively, try using any white fish you like.
2. Remove fish from pan. Add oil if needed. Saute garlic and onions.
3. Once onions start to become tender, add chopped zucchini and tomato. Cook for a quick minute. Add capers (optional)
4. Add salt, pepper and a splash of white wine and some fresh or dried basil. Cook until wine reduces.
5. To serve, place fish on plate and top with vegetable mix.

Ingredient I can’t live without:

ZUCCHINI
Grilled, stir fried, even fresh, zucchinis are easy as pie to grow in Northern Alberta

My apologies for no food photo this week, as I pulled this recipe off the top of my head as I wanted something for zucchini. But I assure you, it is a nice light recipe, especially appropriate for these scorching summer days!

Bon appetit!

Julie

Click here to view printable version of recipe:
Tilapia with Tomato Zucchini Medley

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Tilapia with Tomato Zucchini Medley

INGREDIENTS:

Tilapia, or any white fish you desire
Oil
½ onion
1-2 cloves garlic
1 tomato, chopped
1 small zuccnini, chopped
salt and pepper
Capers (optional)
White wine or lemon juice
Basil, fresh or dried

DIRECTIONS:

1. Fry the tilapia until it Is cooked, 4-5 minutes on each side. Alternatively, try using any white fish you like.
   2. Remove fish from pan. Add oil needed. Saute garlic and onions.
   3. Once onions start to become tender, add chopped zucchini and tomato. Cook for a quick minute. Add capers (optional)
   4. Add salt, pepper and a splash of white wine/lemon juice and some fresh or dried basil. Cook until wine reduces.
   5. To serve, place fish on plate and top with vegetable mix.