Thursday, August 06, 2009

'Mooommm... why are my hash browns green?'

So, as 'Zucchini Week' continues, it occurred to me that as a rather bland-flavored veggie,
I could add it to potatoes and make hash browns.
I grated the zucchini and stirred it together with my grated potatoes, and, voila!
How did it taste? My assistant here at ZRI (Zucchini Research Institute), says it tasted 'kinda gross.' I found it to be merely tolerable, myself.
However, I am excited about the possibility of St. Patrick's day hash browns,
which would be a lovely visual accompaniment to the traditional green orange juice.

I've spent some time looking around in the blogosphere for zucchini recipes and ideas, and this has to be the funniest idea I've come across-

I have an unusual use for excess zucchini and it requires no preparation, no cooking, and there is never a leftover.
I live on a narrow country road that should be quiet,
but since a recent influx of newcomers who have turned corn fields into acres of grass with ill-conceived houses plunked in the center,
my quiet road has become a race track. Oversize zucchini make ideal speed bumps!
Simply place a few in the road.
Cars roar over the
hill crest, encounter the unexpected greenery in the roadway and instantly hit the brakes.
True, they are only good for a few hits, but as fast as zucchini grow, this isn’t a problem, is it?

Now, don't try this at home!
But thanks for the chuckles, Karen, who commented on the Urban Garden Casual blog.

1 comment:

Ilona said...

Well you know all the buzz is about green;)

Your recipe looks scrumptious and a good way to get more nutrition and use up some of that zucchini that bursts out of the garden this month!

Thanks for stopping by my blog {{hugs}}