Zucchini a trusty plant

For those of you with vegetable gardens, I am sure you will agree this is the most wonderful time of the year. Harvests are aplenty and you are rewarded after some of the mundane gardening jobs required in the other seasons, writes Elsie Berry.

Elsie Berry
Elsie Berry
One plant I recommend growing for all levels of gardeners is the trusty zucchini plant. It is low maintenance, resilient and a great cropper.

It is a bit late in the season to start one from seed now but definitely have a look in your local garden centre for an established plant if you have not already got one and make a note to sow your seeds in October this year for a good harvest next summer.

If you have several zucchini plants it may be getting to the point when you are slightly overrun with zucchinis (and the occasional marrow — there is always one you will miss!). I have developed a zucchini relish recipe which has become hugely popular with my friends and whanau.

Perfect with crackers and cheese, in burgers or on mousetraps. Hugely versatile and easy to make. Have a go and let me know how you get on. Instagram @feeding-my-farmer


Makes 5 x 480ml jars

12 cups zucchini
5 cups onion
5 tbsp salt
2 red capsicums finely chopped
2  cups cider vinegar
4  cups sugar
tsp ground nutmeg
tsp turmeric
tsp ground black pepper
2 tsp mustard seeds
1 tbsp cornflour

Place zucchini and onion in food processor and
whizz until fine.
Place in a large non-metallic bowl with the
salt and refrigerate overnight.
The following day, drain the bowl, rinse, and
drain again.
Add all ingredients to a large pot, stir well.
Bring to a boil and simmer for 30 minutes,
stirring occasionally.
Pour into hot sterilised jars and lid. When
cool, test the lid to see if it has sealed (if you
press the middle of the lid with a finger, it should
not spring up or down).
To sterilise the jars, wash them in hot
soapy water and place upside down in oven at
100degC for 15 minutes. Boil lids for 3 minutes
prior to using. 

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