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Preserving Zucchini + Giveaway

shredding zucchini
Had it not been for the destructive maws of the squash vine borer, my fridge would be bursting with zucchini at the moment. Sadly, all of my squash plants (zucchini and patty pan) succumbed to the evil ministrations of that pesky bug, so my entire summer yield was just a single, 12-inch zucchini. However for those of you who are currently awash in squash, let’s talk a bit about how to preserve that which you can’t possibly eat right now.

This might shock you, but my favorite way to “put up” squash does not include a jar or a trip through a boiling water canner. Nope, when it comes to the summer squashes, I turn to a sturdy grater, zip top bags and my freezer. I roughly grate the zucchini, press out a bit of its liquid and measure it out into two and four cup portions. Packed into bags and labeled, that squash then becomes part of quick breads, soups, pasta sauces and even zucchini fritters all throughout the year.

I’ve always relied on a basic box grater for this type of task, but recently, the nice folks at Microplane got in touch to say that they were making a new Ultra Coarse Grater and did I want to try it out. I said yes, as I’ve been enamored of Microplane products since I first tried their basic rasp about six years ago. They make the best graters and zesters I’ve used.

Almost immediately upon arrival in my kitchen, this new coarse grater became my favorite tool for squash shredding (it also works nicely on potatoes, harder cheeses, carrots and apples). It’s easy to use (a rubber strip keeps it stable on the cutting board), it’s super-sharp and its flat design makes it so much simpler to clean than the box grater. I am in grater love.

Happily, I have one of these Ultra Coarse Graters to give away. Leave a comment by Friday, August 21st at 11:59 pm to enter. I’d love to hear your zucchini recipes and preservation tips if you’ve got ’em!

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Fresh Radish Storage

radishes in a jar

Up until a couple of years ago, radishes were something I mostly just ignored. As far as I was concerned, they were fairly tasteless orbs (except for the occasional one that was painfully spicy) that were best ignored or crunched over quickly in restaurant salads.

I was of that mind until I had my first brush with regular farmers market shopping three summers ago. It was there that I started seeing fresh radishes, with their greens still attached, in all colors of red, pink and white. At about that same time, I spotted a flurry of blog posts suggesting that radishes were best eaten with salt and butter, either straight or on a slice of chewy bread. Once I tried them that way, I was instantly hooked.

Radishes became a staple on my mental farmers market shopping list and I would grab a bunch with every visit. The one problem I found myself encountering was that occasionally, they’d lose their signature crunch before I had a chance to finish off the bundle. Happily, someone (I think it was a Slashfood reader, but the source escapes me right now) passed along a wonderfully helpful storage tip for radishes that I’ve been employing ever since.

After you do your shopping, if you know you’re not going to be able to get to your radishes right away, trim them of their greens and put them in a jar. Put enough water in the jar to cover the radishes and store it in the fridge. They’ll keep for a good 4-5 days this way without losing any of their crunch or flavor (of course, the most satisfying way to eat a radish is while holding onto the greens, like Bugs Bunny with his carrot. You will miss that particularly tactile pleasure, but it’s a small trade-off).

Or, if you really want to go crazy, you could pickle your radishes so that they’ll last far into the fall or winter… (recipe coming soon).

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