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read, cook, eat september 2009: lock your car, it’s zucchini season

September 10, 2009

It was Brandon, mid-1980s when I first heard the urban myth of farmers breaking into unlocked cars to fill the back seats with the overflow of late-summer zucchini. Apparently, it still has legs and, it seems, every U.S. state with a square metre of farmland lays claim to it. A quick search of the web finds the story sourced to Connecticut, the midwest, Montana, North Dakota, well I could go on. But I have to go lock  my car doors. If I find any zucchini, I’ll be turning to this recipe from my friend, Winnipeg filmmaker Ellen Rutter, who named it herself, shrinking violet that she is, although it is remarkable and truth is a defense.

Ellen’s Remarkable Apple and Zucchini Soup

Saute until soft 1 chopped onion and a couple of regular chopped apples in 1 Tbsp. butter or margarine and 1 tsp. fresh grated ginger.

Add 4 cups chicken broth, 2 cups cubed zucchini, 1/2 cup uncooked rice, some yogurt, 2 tsp. curry powder (or to taste).

Bring to a boil then cook on low for 30 minutes or until it tastes good. Add 1 tin coconut milk. Warm and enjoy!

Ed note: I have subbed a cup of milk for the coconut milk, and it’s not bad, but the coconut milk is the essential item here. Would you feel more healthy if you choose “lite” coconut milk?

Denise Duguay

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