Last week we looked at our garden, still pumping out produce even this late in the season, and wondered: What the heck are we going to do with all of it?
Our zucchini fizzled out because of squash bugs, but a few young zukes were still healthy enough to harvest. I planted 10 varieties of tomatoes this year and two huge basil plants plus an array of other savory herbs. Topping the scales in terms of sheer volume, however, were carrots. We had a veritable glut of plump carrots.
So that was a dilemma. But then my dear friend Angela Heaston gave us three of the most monstrous zucchini I have ever seen in my life. They were 2 feet long if they were an inch and at least 6 inches wide. They should have had their own ZIP code. Her son had drawn a grumpy face on one of them so that it seemed to be saying, “Either you eat me or I’ll eat you.”
I decided to do what I always do when confronted with a bunch of random vegetables: Make sauce. Put it in jars. Shove as many jars as we can into our tiny freezer, then give the rest away. I’ve modified the recipe to give you about enough sauce for dinner for four and lunch the next day. I got 18 jars of sauce out of my vegetables but you don’t need that much unless you’re feeding the entire cast of “Game of Thrones,” plus the dragons.