Early July Crop and A Great Zucchini Soup Recipe

Posted: July 5, 2015 in Yard and Garden
Tags: , , , , , ,


We wanted to write about a couple more new vegetables we tried this year and then offer everyone what we think is a great zucchini soup recipe.

First, the new crops: the verte et blanc squash and then the white wonder cucumber.

The Verte et Blanc squash is a French heirloom dating to the 1800s. It is a patty pan and at least when we harvested our squash, it is a pale sea green. Supposedly if you let it mature furter, it will turn white with dark green stripes on it. We haven’t eaten any yet, but according to what we read, it has “exquisite flavor” and we hope we can handle it 🙂

We needed come celery for the soup and decided to use our own. Even though our wasn’t very big, it is very flavorful compared to store-bought celery and it feels great to go outside and get what we need when we need it.

Lastly, we grew some White Wonder cucumbers. They have really small, very pickery pickers on the fruit, very sharp so be careful. They taste great, actually, but they look a little odd. I’d say plant both kinds, since the white cucumbers are supposed to be more heat resistant.

Anyway, here is a regular for us over the summer when we get bushels of zucchini. We do not remember where it came from originally, but we all enjoy it a lot. You can cut cooking times in half and then freeze and finish cooking when you want to eat it. We are eating some tonight and also freezing a few batches to have when the season is over. This picture was taken before the zucchini was cooked because we’re freezing some (like I said), so it doesn’t look much like soup, but more like a stew.

Italian Sausage Zucchini Soup Recipe

1 lb hot Italian sausage
2, 28 cans tomatoes, undrained and coarsely chopped
1 c. chopped onion
1 tsp salt
1 tsp sugar
1 tsp dried whole oregano
1 tsp Italian seasoning
1/2 tsp dried whole basil
1/4 tsp garlic powder
6 small zucchini, cut into 1/4″ slices
1 medium green pepper, chopped
1 c. water
1 c. red wine


Cook sausage in Dutch oven until browned. Add celery; cook til tender; drain.
Add next 8 ingredients; cover; reduce heat; simmer 20 minutes
Add everything else; cover; simmer 20 minutes or until vegetables are tender


  1. Cynthia says:

    Your soup looks delicious! You made me laugh when you said you hope you can handle pattypan’s exquisite flavor!! Lol. Too funny

  2. atkokosplace says:

    Your veggies always impress me! And um… When’s dinner? Hahahaha. Looks fabulous!

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