The Zucchini Days of Summer

It's amazing how overwhelming one zucchini plant can be. And it's still July.  So today I made two batches of zucchini-carrot jam.   Tomorrow is  zucchini barbecue relish. Wednesday I start chucking them over the fence at speeders......

Basil-Shallot Mustard

I make large batches of this and freeze it.  Not quite as good as when it's fresh, but still pretty wonderful.

Basil-Shallot Mustard

Makes 5 half-pint jars

¼ cup light mustard seeds
½ cup dry mustard
2/3 cup apple juice
2/3 cup red wine vinegar
1/3 cup water
2 tablespoons minced shallots
2 tablespoons packed light brown sugar
1 teaspoon salt
¼ teaspoon allspice
3 tablespoons fresh basil, chopped

1. Combine the seeds, dry mustard, apple juice, vinegar, and water in a glass or ceramic bowl and stir, mixing well.

2.  Let sit 4-6 hours, stirring occasionally. (Cover bowl with plastic wrap.)

3.  Process the mixture in the bowl of a food processor until the seeds are coarsely ground.

4. Cook the mixture in a double boiler over simmering water, adding the shallots, sugar, salt, allspice, and basil.  Cook 20-25 minutes.  The mustard will thicken as it cools.

5. Pour into sterile jars.  Cap and seal.  Allow flavors to marry 2-3 days before using.  Will keep in refrigerator 2-3 months.