[gardeners] In preparation for Green Thighs

Catharine Vinson (gardeners@globalgarden.com)
Sat, 30 May 1998 23:08:43 +0000

Mother tells me that her zucchini (aka Green Thighs) are growing at an 
alarming pace. She thinks that if she thins her stand to three plants, 
this will prove to be "enough" for 2 people. I said nothing to challenge 
this delusion. I casually asked if she had amended/improved the soil where 
she planted the seeds. Mother let me know that she had faithfully added 
greensand, compost, turkey doo, and kelp meal. Ah, three plants should do 
nicely indeed.

In anticipation of the harvest, I'm posting yet another recipe for 
zucchini. This one calls for epazote, that ugly, ugly, ugly plant that 
grows semi-wild in Mother's part of the world (and is therefore given 
little quarter or respect) but which has become semi-trendy among armchair 
garden writers and yuppie chefs in search of PC cuisine.

                        Squash cooked in Michoacan Style

A heavy frying pan
4 Tbsp safflower oil
2 lb zucchini squash, trimmed and diced
4 heaped Tbsp finely chopped white onion
4 Tbsp roughly chopped epazote leaves
1 tsp salt, or to taste
1 blender
12 oz tomatoes, broiled
2 chiles serranos, charred
2 cloves garlic, peeled
salt to taste

Heat the oil and add the squash, onion, epazote and salt. Stir well, cover
the pan, and cook over a medium flame, stirring occasionally until just
tender-about 10 minutes. 

Blend together the tomatoes, chilies and garlic and stir the puree into the
squash mixture. Cook over a medium flame, uncovered, until the squash is
soft and the tomato puree has been absorbed. The vegetables should be moist
but not too juicy. Adjust the seasoning and serve immediately.

This can be topped with 4 tablespoons of finely grated cheese -queso anejo,
Romano, or Argentinian Sardo-just before serving. (The Cuisines of Mexico)