The Wedding Singer’s Guide to Zucchini

Please welcome guest author SingerAimNYC of “The Wedding Singer’s Guide to Life”, an honest, encouraging and at times anecdotal look at event planning, the art of the party and more (that’s where the “life” comes in) from an unusual and humorous perspective inside the industry.

Two summers ago I planted my first garden. It was at my father-in-law’s house in the country, at which I was spending half of every week. The space had been dormant for a few years, so my husband and I decided to revive it. We planted the usual suspects, as we had been instructed by my husband’s dad. It was a great summer for growing that year and yields were high. (I still have jars of canned peppers). Perhaps the most prolific of the garden plants was the zucchini. Before I grew my own veggies, I liked zucchini. Occasionally… in a stir fry or as an accompaniment to grilled salmon, but since that summer the thought of going without homegrown sweet delicious zucchini is horrifying.

The first giant zucchini was really an accident. One day I looked in the garden and saw some lovely little babies sprouting from the plant. I decided to let them get a little bit bigger, and a day or two later… I had raised behemoth squash.

I couldn’t have been more proud of my accomplishment, although I think the cat had some issues with it! Then came the advice, and inevitably the criticism. Some people said my giant zucchini wouldn’t taste as sweet as it’s normal sized counterparts. They said the skin would be too tough, they said I had gone too far! I wouldn’t listen.

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