Here’s proof that lush gardens can flourish in our hot, dry mountain climate. With careful research, hours of backbreaking work, and dedicated nurturing, Jackie Dings and Scott Avery deserve recognition for their bountiful garden.
And thanks to three avid Anarchist gardeners, whose flowers that are featured below attract our beautiful Swallowtail butterflies.
We’re still waiting to receive photos of your prize or uniquely shaped squash – we know they’re out there! Cindy Stevenson submitted a recipe for one of her favourite ways to enjoy the zucchini.
Zucchini Relish
10 cups zucchini
4 cups white onions
5 Tbsp. Pickling salt
1 red pepper
1 green pepper
2 1/4 cups vinegar
3 cups white sugar
1 tsp. dry mustard
1 tsp. turmeric
1 Tbsp. cornstarch
2 tsp. celery seed
1/2 tsp. pepper
Grate zucchini and onions in a food processor. Add salt, stir, cover, and let stand overnight.
Drain and rinse twice in cold water to remove salt. Transfer to a saucepan.
Chop red and green peppers into small cubes. Add to the zucchini mixture and stir.
Add remaining ingredients and cook for 30 minutes.
Ladle while hot into sterilized jars and seal.
Makes six or seven pints.
