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Check It Out: Squash these titles into summer reading list

By Jan Johnston
Published: August 7, 2016, 6:05am
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At this time of year, I feel like many of us have a love/hate relationship with zucchini. How does such an unassuming squash become the powerhouse of neighborhood gardens? Lots of things do well in the garden, but zucchini kicks it up a notch by being not only a high-yield garden performer, it has the ability — and the desire, I believe — to bulk up like a squash body-builder. And of course, it’s the Arnold Schwarzenegger versions that usually appear at the work place accompanied by a hand-written sign just bursting with optimism, “Free for the taking — enjoy!”

Not that I want to give enthusiastic zucchini-tenders out there any ideas, but I happen to know that Aug. 8 is National Sneak Some Zucchini Onto Your Neighbor’s Porch Day. Now, a little neighborly goodwill can quickly turn into someone else’s nightmare, so instead of doing a squash drop-and-run — the gardener’s version of dine-and-dash — let’s come up with some options for zucchini superfluity.

By gosh, you don’t have to be awash in squash.

The wacky side of my brain — yes, it takes up one whole side of my head — thinks that too much zucchini means more opportunities for zany, zucchini fun. Why try to eat all that green goodness when you can transform a select few — or many — into centerpieces, toy racecars, toothpick holders or doorstops? The fun is there for the taking, and you can thank me later when your family has a ball making a zucchini zoo. I don’t have any zucchini craft books to recommend, but you don’t need a book — use your imagination! Let the merriment ensue.

If playing with your food does not amuse you, here is a short list of titles — all available at the library — to help you keep a firm and serious grip on your zucchini crop. Oh, wait, my wacky brain wants to contribute to the list, too.

Well, dear reader, you’re on your own from here.

• “The All New Ball Book of Canning and Preserving: Over 350 of the Best Canned, Jammed, Pickled and Preserved Recipes,” published by Oxmoor House.

Two classic recipes for the serious zucchini-herder are relish and pickles, and the Ball Corporation knows a jar or two about preserving. If you have a garden full of zucchini, you probably have an abundance of something else, so canning those garden delights is one way to extend the taste of summer.

• “Feltlicious: Needle-Felted Treats to Make & Give,” by Kari Chapin.

I’m including this crafty title for a very good reason. Perhaps you don’t have a garden, have no intention of ever starting a garden, and you can’t stand zucchini. OK, fine, but you just might be a crackerjack needle-felter who needs to start making gifts for the holidays. What better way to say “ho-ho-ho” than to stitch together some inedible edibles. I’m not sure if this title includes a zucchini pattern, but heck, once you’ve mastered needle-felted croissants and carrots, a zucchini will be a piece of cake, or rather, squash.

• “How to Stuff a Wild Zucchini,” by Heather Horrocks.

Let me start out by saying, this book really has nothing to do with zucchini. Sorry if this is a disappointment, but if you think about it, an entire cookbook of stuffing recipes for just one type of squash, well, that sounds a little cuckoo. This book is actually a novel about a New York playwright who moves to Utah, starts writing a gardening column, and falls in love with a firefighter. I’m including it in my zucchini-fied column because of the title. That’s right. It doesn’t go any deeper than that.

• “Sweeter Off the Vine: Fruit Desserts for Every Season,” by Yossi Arefi.

Botanically speaking, a zucchini is a fruit. But outside of botany-land, most people tend to think of it and cook it like a vegetable. I know people, like my husband, who are indifferent to squash because it’s “too bland.” True, many varieties of squash have a subtle flavor, but that’s what makes squash such a versatile ingredient — and perfect in desserts, too. This cookbook has many tasty recipes for desserts using “traditional” fruit as well as a few squash-based ones such as Butternut Squash Tea Cake. Zucchini works well in breads and cakes, so take some inspiration from “Sweeter Off the Vine,” and reduce your zucchini load by mixing up a variety of baked goods.

• “The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini,” by Cara Mangini.

Remember earlier when I said that zucchini is commonly viewed as a vegetable? Well, so are tomatoes, and both of these fruits are included in this mouth-watering cookbook. No need to call the produce police. As a friend of mine used to say, “they eat good” no matter what they’re called. Once you salivate your way through “The Vegetable Butcher,” take a knife to those prolific zucchinis and slice your way to squash nirvana.


Jan Johnston is the collection development coordinator for the Fort Vancouver Regional Library District. Email her at readingforfun@fvrl.org.

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