Several years ago, I became fascinated with this landscape plant that I bought on a whim, red-tipped cocoplum (Chrysobalanus icaco). I didn’t really know much about it other than that it was a Florida native shrub with pretty leaves that produced fruit I could eat. After a while, it produced so much fruit, that I began researching recipes for cocoplum jam.
If you have more than one happy zucchini plant, you likely have a lot of fruit. Sharing is caring – but when your friends and neighbors start to back away before you can say “zucc-” you know they’ve had enough. Fortunately, there’s so many ways of preserving zucchini for later.
I was recently gifted 30 pounds of freshly picked but slightly over-grown pickling cucumbers. My family likes pickles but that is thirty pounds is A LOT of pickles, so I turned to google to find inspiration for alternatives.