Is Your Garden on Ultimate Overload?

2014 is becoming one of the best years in harvesting squash, zucchini, cucumbers, peppers, and tomatoes. For those who have an abundant amount to deal with, here are a few suggestions and a favorite recipe to help you start to eliminate just a little of that overload.

  • Share your harvest with friends and family.
  • Place some of it at the curb on a table with a free or for sale sign.
  • Take some along to your picnics or reunions and let everyone take some fresh veggies home with them.
  • Grab a basket and place a variety of squash and zucchini in it to give to someone in need -a friend, neighbor or church member.
  • Can it or freeze it for later use.

The recipes in using squash, zucchini and/or tomatoes with fresh or packaged spices are endless. In Geauga News, Portage News and Lake News, I will be sharing some of my favorite recipes so keep checking each one to obtain what I share.

Salad, boat, lasagna, pizza, fries, breads, relishes and appetizer recipes are endless. I suggest when you find a recipe that looks good, try it. You can use the recipe as is or switch it up a little by adding your own spices, just have fun and make it your own!

Zucchini with mustard seed is a perfect side dish to steak, chicken or fish. This recipe is one my grandmother used to make, and it is still popular today. This recipe is perfect as a dish to pass because it serves so many. Delicious, easy to make, or share – you can’t get much better than that!

Zucchini with Mustard Seed


  • 3 medium zucchini, cut into ½ inch slices
  • 2 teaspoons mustard seeds
  • 10-12 curry leaves
  • 2 tablespoons of light olive oil
  • Salt just to taste
  • 1 teaspoon coriander powder
  • 1/3 teaspoon cayenne pepper
  • Juice of half a lemon


In a large fry pan or skillet, heat the olive oil.

Add your mustard seeds and curry leaves.

Sauté for 30 seconds on medium to high heat or just until the seeds begin to sizzle.

Add your zucchini slices and sauté on high heat 5-6 minutes, zucchini will begin to brown.

Add salt to taste, coriander powder and cayenne pepper.

Mix well and then turn off the heat.

Add lemon juice, and enjoy!


I am not one to change my tried and true recipes from my mom or grandmother, however, fresh mushrooms and onions are a great addition to this recipe. Add them at the beginning when you sauté the mustard seeds and curry leaves.

Not a fan of curry leaves? You can omit them in this recipe.

Sheryl Gusler

ENJOY! From: “In the Kitchen with Sheryl!”

Geauga News
Author: Geauga News