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A Worldwide View of Zucchini

July 26, 2016 By marketeditor

By Himanee Gupta-Carlson

Okay, everyone has a zucchini story. Here’s mine: In the first year that my husband and I gardened in upstate New York, we discovered that in our dry sandy soil, one vegetable grew especially well. That was zucchini. It grew, and multiplied, and got gigantic. We ate it, pureed it, made breads, soups, and froze it. And after that year, we were so sick of zucchini that we refused to eat it, grow it, buy it, or even accept it as a gift for at least two more years.

Now, however, it’s 2016, and I have to admit that I like zucchini. (But, please, don’t try to sneak it into my car or shopping bag at the farmers’ market when I’m not looking!) When it’s in season, I eat it – along with its yellow summer squash counterpart – almost every night. I have found ways to grill it, sauté it, and make it into soups, pizza crusts, and pseudo-noodles to keep it from getting dull. I troll the Internet and cookbooks regularly, looking for new ways to prepare it, as well.

On a recent search, I stumbled upon a Wikipedia site that revealed a surprising fact: Zucchini is not just an American thing. Worldwide, it goes by a number of different names and can claim an intriguing array of preparations. Did you know, for instance, that zucchini is called courgette in British English when it’s small but is better known as marrow when large? Or that while its ancestry is rooted in the Americas its botanical development reached fruition in Italy? Or that the British use of the word courgette is borrowed from French, and that courgette itself is a dimunitive for courge, the French word for squash?

How zucchini is eaten worldwide also is of interest. According to the Wikipedia site, it is fried and served with yogurt based dip in Bulgaria; cooked with tomato sauce, garlic and onions in Egypt; serves as a star of the summer fruit-and-vegetable stew ratatouille in France; stewed with green chili peppers and eggplants in Greece; and boiled, baked, fried, or deep fried in Italy. In the Levant, it is stuffed with minced meats, rice, herbs, and spices. In Mexico, the flower is used to fill the cheese-stuffed tortillas, quesadillas. Zucchini is coated with flour or semolina and then baked or fried in Russia and Ukraine as well as in other parts of the former Soviet Union. In Turkey, it is made into a pancake-like dish that includes a mixture of flour, eggs and the shredded fruit which is then fried in olive oil and eaten typically with yogurt. It also is used in kebabs throughout the Middle East as well as in dolma, the stuffed vegetable dish that is placed in a grape leave and then slowly steamed.

Here is my most recent experiment with zucchini, a light vegetable preparation that takes advantage of its freshness and ability to pair well with other seasonal produce:

 

Zucchini Noodle Sauté

Ingredients

• 1 zucchini, about eight inches long
• 1-2 cloves garlic
• ½ Poblano pepper
• parmesan cheese
• black pepper
• olive oil

Directions

1. Wash zucchini and slice lengthwise into ribbons. Allow the ribbons to sit on a plate or chopping board to dry slightly while preparing other ingredients.

2. Mince garlic and slice pepper into thin ribbons.

3. Heat olive oil in a wok or deep pan. Add zucchini, garlic, and pepper, and toss gently with two spoons until zucchini ribbons start to get slightly crisp.

4. Remove from heat. Sprinkle parmesan cheese and black pepper on top. Stir lightly and serve.

Filed Under: Did You Know, News, Seasonal Recipes Tagged With: Did You Know, Saratoga Farmers' Market Recipes, Vegetable Facts

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We are honored to be nominated as one of the Best We are honored to be nominated as one of the Best Farmers’ Markets in the Capital Region for the Times Union’s Best of 2021! Thank you to all of our amazing customers and community for your continued support! You can vote for us daily under the category “Goods & Services” using this link: https://www.timesunion.com/bestof2021/ 
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#timesunionbestof2021 #timesunionbestof #saratogafarmersmarket #farmersmarket 
#supportlocal #shoplocal #saratogany #saratogasprings
Starting off the week with another MCM (Market Cru Starting off the week with another MCM (Market Crush Monday!) This week we talked to Kim from Mugzy’s Barkery who brings healthy, locally made dog treats to the market. 
 
1. How did Mugzy’s Barkery get started? 
My sister Jaime started the business just over 5 years ago to have a healthier treat option to give her beloved Olde English Bulldog, Mugzy. Our treats are all natural and organic, providing a healthy alternative to mass-produced treats for caring dog parents. 
 
 2. What’s your favorite part about vending at the market?
Definitely getting to see all the dogs! The funny thing is I know all our regular customer’s dogs by name, not the owners. 
 
3. What are your most popular treat flavors?
Pumpkin paws (grain-free biscuits) and the pupcakes (a bite-sized treat) are really popular with the dogs but we also have flavors like PB cookie cups, apple cheddar training treats, banana buddies and more, so something to fit any pup’s tastes!
 
The PB cookie cups have been tried and approved by our market assistant’s dog, Lacey! 
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#saratogafarmersmarket #farmersmarket #saratoga #upstateny #shoplocal #saratogadog #farmersmarketfresh #mugzysbarkery #dogtreats #healthydogtreats
No need for an international flight when you can j No need for an international flight when you can journey around the world at the market! 🌍 Between Italian, Mediterranean, and Ukrainian, our vendors bring some of their best home cuisines to the market.
 
Have you tried My Dacha's Ukrainian food yet? Choose from lots of delicious options like pierogies, stuffed cabbage, kielbasa, or opt for sweet crepes. 🥟🤤 (If you've tried their food, what's your favorite?!)

We're open this Saturday, 9:30am - 1:30pm at the Wilton Mall food court!
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#farmersmarket #saratogafarmersmarket #saratogasprings #food #ukrainian #pierogies
When the food court sun hits the product just righ When the food court sun hits the product just right... 👌 Don't forget our online preorder deadline is TONIGHT at 9pm for pickup this Saturday! Give some love to your gut and grab a bottle of @junbucha365 online or at the market.
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#saratogafarmersmarket #junbucha #kombucha #probiotics #loveyourgut #farmersmarket #onlinepreordering #curbsidepickup #saratoga #saratogasprings

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