August 10, 2015
there is just one way out, pickling them. the recipe was found quickly and a few flowers and hot peppers found in the garden and at the market.
now time... the good thing with this is, that the cut and salted zucchini have to sit for 2h to get the water (at least some water) out. this has to be thought of when planning. fine i started the curing mid morning, so that i could put them in the jar just when i was done with the cooking for lunch and before the clean up of the kitchen. it worked out well and the afternoon (when it was already much warmer, if not to say hot) i was able to spend out of doors and in the basement of the house, where either a slight breeze was there or a few degrees cooler...
a fun fact, i used the salt from the salt mine of bex, i got that precious christall from joel and amos, a year ago, while they were on a bike tour (from brig to geneva), they stopped at bex and went on a tour of the salt mine. it's wonderful salt, and cool to think of as "local".
in a couple weeks, we will open the first jar, just to figure out how the zucchini taste and, well i hope the kids will like them too.
there are many recipes and ideas floating around...