Use It or Lose It

Round about this time of year I start to get serious about using up what’s stored in the freezer. Summer’s coming, and with it new crops of fruits and veggies, new jars of basil pesto and scape hummus. I’d love to say I’m one of those super-organized people with a list of each and every thing we’ve got available, but no. The only running inventory of our stores is in my head, which means I take on the responsibility of being sure we’ve got what we need and use what we have.


I made a reconnaissance mission recently and found piles and piles of frozen fruit and enough shredded zucchini to give a gardener flashbacks. The fruit I’m not too worried about – we’ll be downing smoothies regularly just as soon as the house warms up a bit – but for the zucchini we’ll have to make more of a conscious effort. (As I write I wonder if we couldn’t incorporate zucchini into our smoothies…) Effort number one, a recipe we enjoy with homemade ketchup or barbeque sauce, or with just a good sprinkle of salt.

Zucchini Pancakes

1 1/2 cups flour

2 1/2 cups cornmeal

5 teaspoons baking powder

1 1/2 teaspoons salt

2 Tablespoons sugar

2 eggs

2 cups milk

4 Tablespoons vegetable oil

2 cups grated zucchini

1 small onion, diced

Mix dry ingredients.

Add wet ingredients and stir til combined.

Fry in a drizzle of oil over medium high heat until golden and cooked through. (About 4 minutes a side.)


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