We’re serious about keeping farmers market produce on the menu all year long. Alexandra Stafford of Alexandra Kitchen shows us how to store, prep, and make the most of it, without wasting a scrap.

They say if life hands you too many lemons, you should make lemonade. But what happens when your CSA hands you too many zucchini? I thought of two alternatives: Leave them anonymously on a neighbor’s ...

My mum has been making pickled zucchini for years and it is a family favourite. It is best to use small zucchini as they are tender, the skins are soft and they look good. Serve the pickled zucchini ...

This recipe for zucchini pickles was submitted to Taste of Home by Tina Butler of Royse City, Texas. Here’s what you’ll need to make them: 11 cups thinly sliced zucchini (about three pounds) To start, ...

Even with too much or too little rain, insect infestations and every other kind of threat to our gardens, there are some crops that reward us in abundance. And as wonderful as that is, we can eat ...

To prepare vegetables: Wash and trim zucchini. Cut zucchini and onion into 1/16-inch-thick slices. Combine in large, shallow bowl. Toss. Add a few ice cubes and cold water to cover. Add salt. Stir ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Every summer, when zucchini are in season, I make this pickle, which was adapted from Judy Rogers' ...