After being gifted with quite a few zucchini this past summer by friends and family, I am excited at the prospect of growing my very own next summer. I have heard from nearly everyone who has grown it that I’ll probably get more zucchini than I’ll know what to do with, but somehow I doubt that.
With the new recipe for Shredded Zucchini Faux Pineapple (found on Simply Grateful Canning) that I made this past summer, the Glazed Pineapple-Zucchini Upside Down Cupcakes (recipe found on Simply Grateful Cooking), and the many other recipes I have planned for all the shredded zucchini I froze in my new upright freezer, I can’t imagine having enough let alone too much. I even have two new recipes I’ve made up on my own that I didn’t have enough zucchini to test this year, so those are on my 2016 Canning To Do List — can’t wait.
For now, I’ll be dreaming of zucchini and hoping that growing this is as bountiful as my peppers were this year (912 and counting) and my cucumbers were last year (302 for the season). Just think what I’d be able to do with just a fraction of my cucumber total for 2014 — the possibilities are endless.
Dreaming and planning for the 2016 garden, and for this I am — Simply Grateful.