Garden to Table
As a new gardener, I’ve been on a journey of discovery and learning as I grow while figuring out how to bring more life, colour, and personality into my garden beds to help elevate them. I started off following the classic gardening advice, but lately, I’ve started to veer away from the typical gardening rules to add my own creative twist and what brings me joy.
My first two garden beds were definitely a learning curve for me... but there's still time to bring them to life in the way I had imagined. I also may have gotten too excited while planting seeds, and now I have waaaay too many zucchini plants growing. Needless to say, I will have an abundance of zucchini and I will need to start getting creative with how to use it.
One of my favourite recipes that I have been making for a few years now is lemon zucchini loaf. I have tried a few variations of the recipe, but this year I want to transform my baking and cooking into magical, captivating and delicious dishes. For me, baked goods and meals are a love language made for sharing or indulging (because sometimes a recipe is just too good and gets devoured in a day).
I have gathered a few new recipes to try making once I'm ready to harvest my zucchini. Next is the recipe trial and error stage while I figure out what changes I want to make and lots of taste testing!
Triple LAYER Lemon zucchini cake
Three layers of lemon zucchini cake with lemon raspberry filling and a swiss meringue buttercream.
(optional addition of poppyseeds or dried lavender)
Chocolate Zucchini Cake
Zucchini Bolognese
Pasta with shredded zucchini bolognese sauce or zucchini noodles with bolognese sauce.
Zucchini fritters
Crispy zucchini fritters as an appetizer or side dish.
Served with creamy dill sauce.
Fried zucchini Blossoms
Zucchini blossoms filled with crab and mascarpone cheese mixture, battered and fried.
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