2017-09-07 / From The Garden

Still Tomato Time, Zucchini Plentiful

By Cynthia Gibson

Don’t let these chilly days fool you; there is still plenty of sun and heat on the way. Any cool breeze in September makes us think it is time to put away our garden tools for the winter. But there is plenty of time to let green tomatoes ripen on the vine, and you can cut back your zinnias at least once more for two more blooms.

It was a slow year for ripening tomatoes on Aquidneck Island unless you had a greenhouse. If not, you probably have more green tomatoes than you know what to do with. Be patient. They have the entire month to turn, red, yellow or purple.

This is the time of year when herbs have peaked. At the end of October, harvest them and dry for winter. But for now, take advantage of their fresh taste and add them to stews, roasts and soups. Continue picking your basil, as it is the first annual herb to die back.

Zucchini and summer squashes grow profusely and seem to have a mind of their own. They just do not stop producing. This is a great problem. Experiment with zucchini soup, stuffed zucchini, or zucchini pickles and relish. The addition of a bit of curry powder in your pickling mix makes them taste exotic, like a quick trip to Jaipur in a jar. But the best reaction is the look on your family's or guests' faces when they taste a Courgette and goat cheese terrine. It’s not hard to make, either.

Bon app├ętit!

Courgette and Goat Cheese Terrine

Serves 6-8

One large or two small zucchinis
cut into thin slices
10 tbsp. imported goat cheese
8 tbsp. cream cheese
7 tbsp. thick Greek yogurt
1/4 cup mint leaves, finely
chopped (add just this amount,
as it is strong)
3 large cloves of garlic, minced
2 eggs
Pinch of salt
Pinch of pepper
1 tbsp. butter for the pan
or spray oil
1/4 tsp. Tabasco sauce

Cynthia Gibson is a gardener, food writer and painter. She gardens and tends her miniature orchard in Newport. Cynthia Gibson is a gardener, food writer and painter. She gardens and tends her miniature orchard in Newport. Preheat oven to 350F.

Use a loaf pan for making the terrine. If it is glass, use spray oil or butter it well. The terrine will be turned out after it is baked.

In a mixing bowl, place all three cheeses, mash them, and mix until the mixture has few lumps. Then add eggs, mint, garlic, salt, pepper and Tabasco sauce. Mix well.

Pour one third of the mixture into the buttered pan. Layer half of the zucchini slices on top of the mixture. Add another third of cheese, followed by another layer of zucchini. Pour remaining cheese mixture on top of the terrine.

Place in the oven and bake for 35-40 minutes. Check after 30 minutes, by inserting a knife into the center of the terrine. It should come out clean. Watch so that it does not burn.

Let it set until cool enough to touch the pan. Using a knife, loosen it around the edges of the pan. Place a dish over the pan and turn it upside down. The terrine should pop out in one piece. If it does not, the pan is still too warm. Let it cool longer and try again. It is worth the wait! Serve immediately.

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