Tag: zucchini

Health Benefits of Your 5 Favorite Vegetables

This is the perfect time to plant vegetables like tomatoes, cucumbers, summer squash and more, for a big summer harvest. There’s nothing more gratifying than walking out to your garden to pick a ripe, fresh tomato to slice up for that evening’s menu. Homegrown vegetables taste better than anything you’ll find at a supermarket and are loaded with great vitamins and nutrients. Here are a few of my favorites from my Home Grown Seed Collection and their amazing health benefits.



‘Aspabroc’ Baby Broccoli
This early spring or fall crop resembles a broccoli raab with an asparagus stem and offers a mild taste. Aspabroc is easy to grow and requires little space. It is fat-free, cholesterol free, very low sodium, and an excellent source of vitamin A and vitamin C.




Tomatoes – All varieties! 
This delicious, savory fruit is always welcome in my vegetable garden. Tomatoes come in all shapes and sizes, from small cherry tomatoes perfect for salads to big, beefy ones you just want to slice and eat. They are low in sodium, saturated fat, and cholesterol, and are a good source of vitamin E, Thiamin, Niacin, vitamin B6, vitamin A and dietary fiber. As an excellent source
of vitamin C and other antioxidants, tomatoes can help combat the formation of free radicals known to cause cancer.




‘Endeavor’ Zucchini
This summer squash is a great addition to salads, pasta, pizza—just about any dish really! It has a versatile flavor and is low in saturated fat, sodium, and cholesterol. It is a good source of protein, vitamin A, vitamin C, vitamin K, Thiamin, Niacin and dietary fiber.



‘Peppermint’ Swiss Chard
This colorful greenery packs a powerful nutritional punch. One cup provides more than 700 percent of your daily vitamin K, and more than 200 percent of daily vitamin A. Swiss chard is rich in the antioxidants alpha and beta-carotene, lutein, zeaxanthin, and choline.





‘Miz America’ Mustard
Miz America mustard is not only delicious, but it is absolutely beautiful. The taste is pleasantly mild, without bitter or spicy notes, and it maintains its gorgeous color even at a mature stage. Packed full of immune-boosting vitamin C, folate, and iron, these are sure to please your taste buds and your body. 



For more information on where to purchase these delicious and nutritious veggies, visit my collection page here.


I had an out of garden experience. Looking at the bounty of my zucchini bonanza from my One-Acre Garden my head was spinning from the realization that there could be at least a zillion ways to cook with zucchini.

Zucchini is delicious any way that I slice, puree, bake, fry, steam or sauté it. The dark green fruits have creamy white flesh and are best when picked 6 to 8 inches long. Zucchini is nutritious – they happen to be a beta-carotene gold mine, high in vitamin A and an excellent good source of dietary fiber too.

Some of my favorite zucchini dishes include sautéing slices in a skillet with butter, onion and tomatoes. It’s also great in casseroles, quick breads and pies, sliced into salads, and even as a veggie for dipping. I love to use it in veggie lasagna, soups, salads, and casseroles.

My new favorite way to use up a lot of the fresh vegetables and to satisfy my pasta cravings is to use a vegetable peeler to cut pappardelle-width ribbons that I steam for about 3-4 minutes. Top with either a red or white spaghetti sauce and it makes me think I’m eating the flour-made counterpart, except that there’s a satisfying crunch you just don’t get with pasta.

With a little imagination I have come to love zucchini season because over the years I have gathered quite a few ideas and recipes from having to figure out what to do with the bumper crops. Here are some suggestions.

Cut it up raw and add it to crudité trays to dip it in Ranch or blue cheese dressing.

Dunk squared-off zucchini fingers into egg wash, coat with flour or breadcrumbs, then fry in olive oil, season with salt and dip into marinara sauce.

Make your favorite breadcrumb and egg batter again, dip slices of zucchini in it and deep fry for a delicious treat. Use a horseradish sauce to dip.

Make zucchini bread loaves and freeze them for later. These are handy for bringing to potluck dinners or giving out as Christmas gifts.

Shred it, then measure it out into 1 or 2 cup portions and freeze in a freezer bag. When you want to use zucchini as an ingredient this winter, all you have to do is thaw a bag out and add it to the recipe.

Shred zucchini and add it to spaghetti sauce, meat balls or meat loaf. This adds nutrition and fiber to any meal, plus it sneaks in vegetables that kids aren’t even aware that they’re eating.

Zucchini is excellent in a stir-fry. Heat a wok or large frying pan on high heat, add a little oil and stir-fry until crisp-tender. Add other ingredients or serve it plain.

So you see, zucchini overload doesn’t have to go to waste! This recipe combines two of my favorite summertime harvests into one honestly tasty and nutritious treat.


Blueberry Zucchini Bread

Ingredients :

  • 1 1/2 cup shredded zucchini
  • 1 1/2 teaspoon baking powder
  • 1 cup fresh blueberries
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger powder
  • 1/4 cup soy oil
  • 1/4 teaspoon salt
  • 2 cups soy flour
  • 2 teaspoon lemon juice
  • 4 tablespoon soy milk


Heat oven at 350 degrees. Mix dry ingredients together in a large bowl. Add the zucchini and blueberries and mix well.

Mix wet ingredients in a separate bowl, then slowly add in the dry ingredients to make sure that everything mixes through well. If the mix is still too crumbly, add another tablespoon of soy milk until the batter has a silky consistency. Pour into a metal loaf pan and bake for 30-55 minutes. Check if done when a toothpick comes out clean. Allow to cool before serving. Serves: 8