Playing Squash (Part 2)

While this is very satisfying to the gardener, it soon presents a problem: Zucchinis. Thousands of them. Along with being very hardy, each zucchini plant produces seventy-five zucchinis, which have to be harvested. Otherwise you end up with a yard full of rotting zucchini, attracting insects that have not yet been classified, from places that have not yet been discovered. An entomologist's delight, sure, but the neighbors will not be pleased when their dog is eaten by newly-arrived Goliath beetles.

Thus every summer zucchini growers are faced with the daunting task of figuring out what to do with all of their wonderful home-grown zucchini. They can it, puree it into zucchini relish, bake it into breads, serve it at dinner every night, try to pass the small ones off as pickles, and turn it into many other delightful dishes no one can stand. This takes care of the first few tons.