It’s a shame with the increase in bad language. Will have to be careful with allowing my son to watch along now and that is a great shame as your message on sustainable living is one I want him to understand. Please don’t lower the standard of language, it is unneeded and was a shock to hear so frequently and rather embarrassing having to explain to my son that it was wrong. Please understand the audience you have is impressionable.
I'm very happy that you ate vegetables! And that in last 5 episodes you managed to clear big part of the mimosa. Will you guys do something crafty this year or just bing chiling
@@JP-mv8sdI completely agree with you, I like watching these videos with my parents but it can become slightly awkward if there is a lot of swearing because we don’t swear much in our household.
I’m highly entertained that the first multiple profanities I’ve heard from this channel come when they are following the kitchen staff. 😂 brings back good memories of my time being a back of house manager for a local restaurant.
Oh, is this why it's refusing to cast to my Chromecast? 😅 I don't have restricted mode on and it keeps saying "can't cast this video in restricted mode" because one person said shit? CZcams is so annoying 😅
Can we all agree the madness of the kitchen staff brings a great energy to the videos as well!? I'd also love to see some of the recipes used as the food looked delicious!
Vibes from the kitchen team are tops! What charm, wit and spunk.... This episode showed a lot of what is hard, and hard work, about living communally and sustainably. But, the infectious joy also shows why living this way is so good for people and the planet. Kudos.
"And in some history books this is also remembered as the "Great zucchini/courgette schism of 24". At the time it was still early to fathom the far reaching implications of the schism, but some historians trace back to this event, the ideological justification of the food wars of the second half of the 22th century" Sic: The rise and fall of the awesome empire. By Mellon, Collie and Pumpkin.
And just because irony, metaphor and allegory tend to pass very bad on commentary boxes, these posts here are my attempt to be funny, not being any attempt to be cynical nor sarcastic. 😜 (emoji thrown in for good measure)
If you can dehydrate zucchini dry enough (can be a challenge in some climates & with some equipment), you can powder it and jar it and add it to soups and sauces long after harvest. 👍
Chocolate Zucchini Cake 1/4 cup oil 3/4 cup melted butter 1,5 cup sugar 3 eggs 2 cups gluten-free flour 1 cup cocoa 1 tsp salt 2 tsp baking soda 1 tsp cinnamon 3 cups peeled & grated zucchini ½ cup milk 2 cups chocolate chunks Beat oil and sugar. Add eggs one at a time, beating mixture. Sift remaining dry ingredients in another bowl. Alternately add : zucchini, dry ingredients, milk and the chocolate chunks. Put in a bread pan, and bake for 1hr@ 180°C. I do this recipe quite often, especially when I get overwhelmed with "courgettes" :)
This has to be my absolute favorite episodes by far!!! I loved every minute of it! All the comments, all the grimaces, all the smiles! I especially loved the cooking part, how dishes were explained how they were made and I love those two people that work in the kitchen! More of them and cooking, please! I really loved how you showed everyone eating afterwards. It's nice to see everyone socializing, etc. I loved this video! seriously - ever part - even the ending! Loved that so much! Please make more like this! Well... it doesn't have to be only about zucchini... but the food part, the cooking part and telling how you made things! Who knew you could make so many different things with zucchini! lol GREAT! GREAT! GREAT VIDEO!
All kidding aside, what an amazing blessing to be able to receive SO much free produce. Also, totally awesome on the different was you all prepared the meals. Shalom
I've never seen round zucchinis...cool! I used to make quick breads and yeast breads to get rid of the plethera of zucchini, and since it was peeled and shredded, when baked, my kids couldn't see they were eating veggies, and both breads were super moist.
I'm very familiar with the Round Zucchini of Nice, perfect for stuffing and roasting. This one intrigues me a lot: it looks like an 'aged' Round of Nice. Its round shape is unmistakable, but the texture might be different. I wonder if it's a similar variety harvested at a less suitable time or if it's a crossbreed. It would be interesting to find out!
I recommended you a hungarian zuchinni lecho • 2 red bell peppers • 2 zucchini • 6 raspberry tomatoes (cored and sliced) or a can of sliced tomatoes • 1 onion • 1 clove of garlic • ½ teaspoon of each: dried smoked paprika and chilli • salt • Oil It"s taste great and this is my favourte zucchinis dishes Greetings from Poland
A fellow Pole! :') I adore this recipe too, but I'd recommend adding both fresh tomatoes and the canned ones! Canned are much sweeter compared to the former, and will cancel the natural bitterness of a bell pepper that sometimes comes out in dishes like this (where no sugar is added). Also don't forget about parsley!
Chocolate Zucchini Bread - 4 cups grated zucchini, 2 1/2 cups flour, 1/2 cup unsweetened cocoa, 2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1 1/2 cups sugar, 2 eggs, 3/4 cup unsalted butter melted, 1/2 tsp instant coffee granules, 1/2 tsp almond extract. Method- Mix dry ingredients: flour, cocoa, baking soda, salt and cinnamon. In a separate bowl beat sugar and eggs then add melted butter, instant coffee granules and almond extract. Beat until smooth. Add zucchini to egg mixture and mix. Add flour mixture to zucchini mix in 3 additions mixing after each addition. Pour into lightly greased pan or pans. Bake at 350 (USA temp) for 50 minutes or till toothpick inserted comes out clean.
Such an entertaining episode! I was sceptical after seeing the title if it'd be interesting but I loved it! Also shoutout to video editors, each video is getting better and better :)
Před měsícem+7
No zucchini overdose was reported, Nuno really does a good job not poisoning the veggies he grows.
Okay now this is my type of video, CHAOTIC YET FUNNY 🤣 this is my favorite update so far in PK. P.S. Kudos to the videographer and the editor! Y'all know what you are doing and we are loving it! More of Paule and Eva please! 🙏🏼
One of my favorite uses for zucchini is to shred it with a cheese grater and then dry it either in a warm, windy, and dry place or with a food dehydrator. It can then safely be stored in sealed jars and in the winter you can thicken soups with it or add it to zucchini bread (an American "bread" that's much more like cinnamon cake)
What a wonderful episode! Props to the lovely kitchen crew and the editors for masterful storytelling. We started a garden last year and as noobs we suddenly had way too much Zucchini - so I feel you. We had our own Zucchini weeks and just added a little bit to anything we cooked. When they were gone, we missed them sorely. Never underestimate the power of Zucchini overflow. Love* & Cheers*
I thought applying for Kamp, but I am just a conventional chef and vegan cooking is not really my expertise, but massive respect for the way you approach cooking. I know that you guys like to stay vegan, but if you ever have a excess of veggies, you could consider getting like chickens, they tend to work the land, and eggs are a added bonus. Sometimes farmers give free chickens away that are to old, and otherwise they get killed. Also, you guys should consider building some sort of a root cellar, since you guys love to put veggies in jars. A root cellar is like a fridge, but you dont need electricity. Anyways, keep it up!
I think its so sweet that the girl in the orange top wanted to help use up some ~courgettes~ and make a cake for the birthday person :’) Helping out in more ways than one! So kind
Bravo Alana for addressing the courgette in the room, also zucchini is actually the plural of zucchino, but maybe you have so many zucchini that it's now zucchinis :D
@@maxbrooks1191yeah, I've never heard other varieties of summer squash called zucchinis either (Canadian gardener context). Each different kind of summer squash has its own name. I don't recognize Nuno's summer squashes, couldn't tell ya what the variety's called, but it wouldn't be called a zucchini in Canada.
I Like what you guys are doing. 50 years ago when I was young we had similar ideas how we would do our living. But the time wasn't ready in general for such kind of other living. I'm glad you habe the possibility to do it. Kurt
Hollow out (create a hollow), fill with brown sugar, let the sugar eat the courgette, top up with brown sugar, Let it ferment. Pierce the skin at the bottom and let the alcoholic rum drip out. Better done with a larger courgette / marrow.
Zucchini gratin, zucchini tomato casserole, stuffed and roasted zucchini, zucchini sticks(my absolute fav!), zucchini lasagna, zucchini quiche, dehydrated flavoured zucchini chips, shredded zucchini relish, zucchini breads/ desserts ......I think that should help a little. 😁 Maybe you guys should have a recipe box so we can post vegan recipes that taste good, are simple and easy to make for a crowd and not too messy in the kitchen. 🤔 Just give us the main ingredient that you always get an abundance of and we can help you out. 😊
In Italy, vegetable gratin is a timeless classic, prepared with a few simple ingredients: breadcrumbs, aromatic herbs, garlic, salt, and extra-virgin olive oil. I cut the vegetables into sticks, season them, and bake them in the oven. It's a vegan, tasty, and versatile recipe, perfect as a side dish. The only downside is turning on the oven in the summer, but the result is worth the effort! Regarding zucchini lasagna, do you mean eggplant parmesan with zucchini instead of eggplant? It could be a great variation to try!
HA! It's good to know that the kitchen staff at Project Kamp are as crazy as in any kitchen anywhere else on earth! i've worked in a lot of them and you guys would slot into to any of them easily. Bravo!
In Canada we would not refer to these veg as "Zucchini". We would simply call them "squash" and then distinguish between different varieties ie acorn squash or Hubbard squash. Zucchini is a squash shapped like a cucumber. I think Americans are the same. Squash is courge and Zucchini is courgette, but again, only shaped like a cucumber.
Except the ones that are NOT shaped like a cucumber, that is :) 25 seconds on google = 2. Fruit shape. Most zucchini are long and slender, which makes them good for slicing lengthwise for the grill or crosswise for salads and sautés. Some are round like baseballs- Tondo di Piacenza and Tondo di Nizza - which makes them perfect for stuffing. Or go halfway with Bolognese, which has short, thick fruit.
In Italy and France, a highly appreciated variety is the 'Tondo di Nizza', a spherical zucchini perfect for stuffing. Unlike the classic elongated zucchini, the 'Tondo di Nizza' is harvested when it's still small, about ten centimeters in diameter. The zucchini donated to Project Kamp seem to be of a different variety, larger and with developed seeds. They might be zucchini harvested after the optimal period or a variety that, although similar in shape to a pumpkin, has a different flesh (usually white for zucchini, orange for many pumpkin varieties).
@@jennypulczinski7204 Our Canadian friend, having seen an unusual preparation, likely associated zucchini with pumpkins, which are commonly used in sweets. In Italy, using zucchini in sweet dishes is uncommon due to their delicate and slightly sweet flavor. Pumpkin, on the other hand, with its natural sweetness, is a perfect ingredient for cakes. As for your classification of zucchini shapes, I'm not sure if it's based on online research or personal experience. I suggest you try the pattypan squash, a variety with a very peculiar shape, which differs significantly from the three types you mentioned.
Thats official SI unit for volumes like that 👍 A shit ton is exactly 10 crap tons. If you have even more, you can convert it to boat loads, again by the factor of 10.
Years ago I bought a lot of zucchini and I sliced and breaded them and fried them. WOW! Made the whole meal. I had not had home grown veggies since the previous summer and I also had homegrown tomatoes and corn on the cob, it was so good I ate too much! Let’s just say I was “regular” for a few days! Those zucchinis look delicious! Thanxz
Zicchini kann be used in schokolatecake, u can make a salad like cucumbersalat, which can be preserverd in coked vinegarsauce u put it into glassjars for the wintertime. Also u can slice it veeeeeery thin and dehydrate it. Then pulverrize it to flour an use it for baking and thicking sauces.
Zucchini will stay good for at least a month but usually more. Just don't pierce the skin and don't refrigerate them and they will just sit on a counter or shelf for a very long time and be completely fine. Very nice of them to give them to you guys!
Just can them. Canning is simple and you can do huge quantities and make something tasty out of the later. And canned food keeps forever (more or less). You should think about building a cool storage area though, one that doesn't require electricity.
Every single member of the project camp are charmful lovely characters. But particularly the lady who picks up the zucchinis from the local grocery shop is exceptionally adorable!
Been confronted with that problem lately. This what I decided to do with em. Cut in slices, fry and serve with spaghetti sauce on top, cut into chunks and freeze in cup increments (for ease of use later,, zoodles, cut in thin slices and dehydrate for zucchini chips, cut into spears and eat raw dipped into ranch dressing (or any dip), cut them into spears, pickle them! And put em in a canning jar and pour over pickling brine pressure canner, grate them, sneak into foods, soups for thickening, zucchini bread.Peel the skin off the bigger ones, at that size, the outerr skin is tough
Picking watermelons in South Georgia, oppressive heat and humidity. Farmer John always drove us back and forth, stoping at the ONLY convenience store in town. I wanted a date with the cashier pretty bad. One day farmer John set aside a few watermelons, no reason given. Stopped as usual and he had every guy grab a melon, bring it in the store and lay it at her feet. He got me that date! I never really asked, he did all the talking. Night of the date he slides me $100 bill and a smile.
might be biased because I consume so much youtube cooking content but... I loved this!? I've been subscribed for a year or two now but I never knew what was going on in the project kamp kitchen! Would love to see more of this!
Love how you dealt with this challenge and still haven't lost your humor. Please more of the kitchen staff - they are really funny, pragmatic and creative people. :)
You should organize a food safety certificate and then process and sell zucchini next season. It could contribute so many resources to the Project! You have the perfect terrain there for it at the cost of a few mimosa's that you do not want anyway.
Same struggle, but fortunately I'm working at a small country inn and I we get new people every day or two, so between soup and fritters I'm slowly but steadily going through the produce without overwhelming anyone. And it's courgette.
These are Acorn Squash one type of "winter" squash. They store well in a root cellar for winter use. Zucchini have a long slender cucumber like shape (British word for them is courgetti). They are one type of "summer" squash (which don't store well long term in a root cellar). Of course any of the squash varieties can be kept long term by other means: canning, freezing, etc.
25 seconds of googling made me aware that I don't know everything about squashes - 2. Fruit shape. Most zucchini are long and slender, which makes them good for slicing lengthwise for the grill or crosswise for salads and sautés. Some are round like baseballs- Tondo di Piacenza and Tondo di Nizza - which makes them perfect for stuffing. Or go halfway with Bolognese, which has short, thick fruit.
In my 71 years I've never heard of a round zucchini variety, and I've seen and grown quite a few. 🥒 Well.........here they are. 🌰 Learn something new everyday. But they are still part of the "summer" squash group so don't go storing them in your root cellar. lol Note: This variety must not be grown in the USA or at least in the South where I'm from.
Zucchini can be scourge. When my garden produces them, I feel the same. My favorite things to do with them is baking cakes. They make them ingredibly moist and can be canvase for pretty much any flavor. I also use them a lot in in tomato based dishes like pasta sauces and chilies. Purreed they are agreat binder and their flavor gets lost among all the stronger flavors. They normally also last quite a while after being harvested, so no need to eat all of them within a week. If you pace yourself you will get through a lot more.
Your connection with the farmer and the unexpected surprises that come from it are a heartwarming reminder of the generosity and bond between those who nurture the land and those who benefit from its bounty. It’s moments like these that highlight the true spirit of community and sharing. Thank you for bringing such a touching and insightful story to light. And I am Floating Village Life, Hit follow and let's explore together!
Zucchini bread!!! Spiced like pumpkin bread. Chocolate zucchini cake. Amazing. Zucchini pancakes. Zucchini pickles. More fried zucchini dipped in a batter and definitely more zucchini fritters. How about lasagne made with zucchini instead of lasagna noodles. I'm from Midwest USA and we have lots of zucchini every year. This is how we deal with them!!!
Explore some stories from Imagine 5:
www.imagine5.com/?
It’s a shame with the increase in bad language. Will have to be careful with allowing my son to watch along now and that is a great shame as your message on sustainable living is one I want him to understand. Please don’t lower the standard of language, it is unneeded and was a shock to hear so frequently and rather embarrassing having to explain to my son that it was wrong. Please understand the audience you have is impressionable.
I'm very happy that you ate vegetables! And that in last 5 episodes you managed to clear big part of the mimosa. Will you guys do something crafty this year or just bing chiling
Actually a waste of time..
@@JP-mv8sdthere should be a voting on the internet to ban people like you.. like a general internet ban
@@JP-mv8sdI completely agree with you, I like watching these videos with my parents but it can become slightly awkward if there is a lot of swearing because we don’t swear much in our household.
the kitchen staff could have their own show i swear to god
Kamp Kitchen spinoff series, lol!
I’m highly entertained that the first multiple profanities I’ve heard from this channel come when they are following the kitchen staff. 😂 brings back good memories of my time being a back of house manager for a local restaurant.
As a former cook, I am proud
Yeah, they are like "we're all crazy" & I'm like "yeah, I've worked back of house."
Gordon Ramsay enters the conversation 😂
🤭no no word!
Oh, is this why it's refusing to cast to my Chromecast? 😅 I don't have restricted mode on and it keeps saying "can't cast this video in restricted mode" because one person said shit? CZcams is so annoying 😅
This episode had me smiling all the way through.
AMEN... 😂🤣LOL
Can we all agree the madness of the kitchen staff brings a great energy to the videos as well!? I'd also love to see some of the recipes used as the food looked delicious!
Totally agree. So much personality, loved seeing this side of the crew
Just slapping the zucchinis!
Yes for recipes!
Ye they need to make more episodes where they include them 😂
Agreed 👍
I love that the editor was just like, nope, that's too funny, we're keeping that. It's a shit ton.
This is the most chaotic episode, I love it. Either you get the calm aesthetic, ASMR vibe. Or full on chaos.
Vibes from the kitchen team are tops! What charm, wit and spunk.... This episode showed a lot of what is hard, and hard work, about living communally and sustainably. But, the infectious joy also shows why living this way is so good for people and the planet. Kudos.
“You’re so strong!”
“Yeah, I know” 😎
Love Eva for that 😂😂😂
Eva is awesome, great sense of humor!
Strong Han Solo vibes... 😆
Eva is a very welcome bright spirit to the channel. More Eva, more Eva!
This shall henceforth be known as "The great Zucchini scourge of 24" and it will be known for time immemorial...
Courgette.
"And in some history books this is also remembered as the "Great zucchini/courgette schism of 24".
At the time it was still early to fathom the far reaching implications of the schism, but some historians trace back to this event, the ideological justification of the food wars of the second half of the 22th century"
Sic:
The rise and fall of the awesome empire.
By Mellon, Collie and Pumpkin.
And just because irony, metaphor and allegory tend to pass very bad on commentary boxes, these posts here are my attempt to be funny, not being any attempt to be cynical nor sarcastic. 😜 (emoji thrown in for good measure)
it really feels like some apocalyptic videotape 😂 "its day seven, im not sure anymore. We're eating courgettes"
COURGETTE!!!!!!😂
In Ukraine we say - if you have not got a free zuccini in august - you are a lonely person
whole west is lonely than
@@klm20079 could be true. zuccini rule could not mistake...or not?
@@klm20079 theres still places in the west where the zuccini rule still happens :)
Fun video! Make a solar dehydrator! Part of sustainability is being able to preserve surplus for later use.
If you can dehydrate zucchini dry enough (can be a challenge in some climates & with some equipment), you can powder it and jar it and add it to soups and sauces long after harvest. 👍
@@rebeccaburnell9319 apparantly it can even be used together with regular flower to bake bread.
My idea also
Good job campers for sticking with the zucchinis and I love these more vlog style, slice of life videos. May your summer continue to be lovely.
Chocolate Zucchini Cake
1/4 cup oil
3/4 cup melted butter
1,5 cup sugar
3 eggs
2 cups gluten-free flour
1 cup cocoa
1 tsp salt
2 tsp baking soda
1 tsp cinnamon
3 cups peeled & grated zucchini
½ cup milk
2 cups chocolate chunks
Beat oil and sugar. Add eggs one at a time, beating mixture.
Sift remaining dry ingredients in another bowl.
Alternately add : zucchini, dry ingredients, milk and the chocolate chunks.
Put in a bread pan, and bake for 1hr@ 180°C.
I do this recipe quite often, especially when I get overwhelmed with "courgettes" :)
It freezes well too, stays moist and yummy😊
Went here just to suggest this, so here take my upvote my friend
If you grate it fine enough you can smuggle courgette into any dish.
Thank you love it....
Was going to suggest a chocolate zucchini cake too. Could use egg substitute to make it vegan .
This has to be my absolute favorite episodes by far!!! I loved every minute of it! All the comments, all the grimaces, all the smiles! I especially loved the cooking part, how dishes were explained how they were made and I love those two people that work in the kitchen! More of them and cooking, please! I really loved how you showed everyone eating afterwards. It's nice to see everyone socializing, etc. I loved this video! seriously - ever part - even the ending! Loved that so much! Please make more like this! Well... it doesn't have to be only about zucchini... but the food part, the cooking part and telling how you made things! Who knew you could make so many different things with zucchini! lol GREAT! GREAT! GREAT VIDEO!
This was probably my favorite episode so far as well!
I loved this story, and honestly would love to see more seasonal kitchen stories featuring the latest abundance. Such a fun ride.
One of the funniest of your videos.....
It made me want to eat zucchini. The funniest and most creative video I've seen to date.
All kidding aside, what an amazing blessing to be able to receive SO much free produce. Also, totally awesome on the different was you all prepared the meals. Shalom
I've never seen round zucchinis...cool! I used to make quick breads and yeast breads to get rid of the plethera of zucchini, and since it was peeled and shredded, when baked, my kids couldn't see they were eating veggies, and both breads were super moist.
I'm very familiar with the Round Zucchini of Nice, perfect for stuffing and roasting. This one intrigues me a lot: it looks like an 'aged' Round of Nice. Its round shape is unmistakable, but the texture might be different. I wonder if it's a similar variety harvested at a less suitable time or if it's a crossbreed. It would be interesting to find out!
I'm sure you are super done with zucchini, but it makes a fantastic "faux" apple pie filling. You can not tell its not apples!
With some pineapple juice it’s a great faux for any deserts
I recommended you a hungarian zuchinni lecho
• 2 red bell peppers
• 2 zucchini
• 6 raspberry tomatoes (cored and sliced) or a can of sliced tomatoes
• 1 onion
• 1 clove of garlic
• ½ teaspoon of each: dried smoked paprika and chilli
• salt
• Oil
It"s taste great and this is my favourte zucchinis dishes
Greetings from Poland
A fellow Pole! :') I adore this recipe too, but I'd recommend adding both fresh tomatoes and the canned ones! Canned are much sweeter compared to the former, and will cancel the natural bitterness of a bell pepper that sometimes comes out in dishes like this (where no sugar is added). Also don't forget about parsley!
and you can make this last in mason jars, for at least 6 month without cooling
@@juliazdziowska9417I agree with you to add Cannes tomatoes but for me parsley is only addition. For example some People add muschroms to lecho.
Chocolate Zucchini Bread - 4 cups grated zucchini, 2 1/2 cups flour, 1/2 cup unsweetened cocoa, 2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1 1/2 cups sugar, 2 eggs, 3/4 cup unsalted butter melted, 1/2 tsp instant coffee granules, 1/2 tsp almond extract. Method- Mix dry ingredients: flour, cocoa, baking soda, salt and cinnamon. In a separate bowl beat sugar and eggs then add melted butter, instant coffee granules and almond extract. Beat until smooth. Add zucchini to egg mixture and mix. Add flour mixture to zucchini mix in 3 additions mixing after each addition. Pour into lightly greased pan or pans. Bake at 350 (USA temp) for 50 minutes or till toothpick inserted comes out clean.
Can I just say how beautiful of a person Eva seems to be, so joyful and funny. She's a keeper.
Such an entertaining episode! I was sceptical after seeing the title if it'd be interesting but I loved it! Also shoutout to video editors, each video is getting better and better :)
No zucchini overdose was reported, Nuno really does a good job not poisoning the veggies he grows.
Okay now this is my type of video, CHAOTIC YET FUNNY 🤣 this is my favorite update so far in PK.
P.S. Kudos to the videographer and the editor! Y'all know what you are doing and we are loving it! More of Paule and Eva please! 🙏🏼
A solar food dehydrator would come in handy in situations like this. You can dehydrate a range of veggies to make a soup mix.
Great idea! I was thinking pickling but dehydrating doesn't require all the vinegar
I loved the hammock courgette prank 😂
Loved this episode! 😂 Also big ups for the kitchen staff being so creative. :)
One of my favorite uses for zucchini is to shred it with a cheese grater and then dry it either in a warm, windy, and dry place or with a food dehydrator. It can then safely be stored in sealed jars and in the winter you can thicken soups with it or add it to zucchini bread (an American "bread" that's much more like cinnamon cake)
Beautiful people having fun making the best of what they get. Best project kamp update this season ❤
zucchini bread, zucchini muffin.
Delicious 😋
How do they NOT know about Zucchini Bread? All they do is make Bread! omg toasted Zucchini Bread with some honey🤤🤤
@@kaybouie1972yeah zucchini bread is amazing
@@kaybouie1972 I was looking out for someone else suggesting zucchini bread! Great for breakfast, snack , lunch even dessert!
The quality of the cinematography in this episode has gone up a fair bit. Keep up the good work guys!
What a wonderful episode! Props to the lovely kitchen crew and the editors for masterful storytelling.
We started a garden last year and as noobs we suddenly had way too much Zucchini - so I feel you. We had our own Zucchini weeks and just added a little bit to anything we cooked. When they were gone, we missed them sorely. Never underestimate the power of Zucchini overflow. Love* & Cheers*
I thought applying for Kamp, but I am just a conventional chef and vegan cooking is not really my expertise, but massive respect for the way you approach cooking.
I know that you guys like to stay vegan, but if you ever have a excess of veggies, you could consider getting like chickens, they tend to work the land, and eggs are a added bonus. Sometimes farmers give free chickens away that are to old, and otherwise they get killed.
Also, you guys should consider building some sort of a root cellar, since you guys love to put veggies in jars. A root cellar is like a fridge, but you dont need electricity. Anyways, keep it up!
Apply for kamp to learn other skills, help and learn in the kitchen. I agree about hens.
I think its so sweet that the girl in the orange top wanted to help use up some ~courgettes~ and make a cake for the birthday person :’)
Helping out in more ways than one! So kind
Bravo Alana for addressing the courgette in the room, also zucchini is actually the plural of zucchino, but maybe you have so many zucchini that it's now zucchinis :D
Yeah, Italian food always seems to come plural, no one says spaghetto farfalla, broccolo etc
Our Zuccini's are long like lebanese cucumber in Australia,now i gunna have to do some research.
Technically: zucchina / zucchine 😉 For some reason Italian words go from feminine to masculine when they were co-opted into English 🤔
@@raymascetta Probably because if there was a final E, English speakers would think it was silent.
@@maxbrooks1191yeah, I've never heard other varieties of summer squash called zucchinis either (Canadian gardener context). Each different kind of summer squash has its own name.
I don't recognize Nuno's summer squashes, couldn't tell ya what the variety's called, but it wouldn't be called a zucchini in Canada.
„Just slapping the zuchhinis!“ - best comment from Paule 😆
28:04 - You need to put some WD40 on that door... Ah no, wait... 😂
I enjoyed your zucchini madness more than I probably should have... 😄 Thanks for sharing all the aspects of your daily life and projects!
you're right: the kitchen folks are crazy!!! lol so fun
I Like what you guys are doing. 50 years ago when I was young we had similar ideas how we would do our living. But the time wasn't ready in general for such kind of other living. I'm glad you habe the possibility to do it. Kurt
Hollow out (create a hollow), fill with brown sugar, let the sugar eat the courgette, top up with brown sugar, Let it ferment. Pierce the skin at the bottom and let the alcoholic rum drip out.
Better done with a larger courgette / marrow.
I always love your videos, but I enjoyed this one even more than most of the others!
Zucchini gratin, zucchini tomato casserole, stuffed and roasted zucchini, zucchini sticks(my absolute fav!), zucchini lasagna, zucchini quiche, dehydrated flavoured zucchini chips, shredded zucchini relish, zucchini breads/ desserts ......I think that should help a little. 😁 Maybe you guys should have a recipe box so we can post vegan recipes that taste good, are simple and easy to make for a crowd and not too messy in the kitchen. 🤔 Just give us the main ingredient that you always get an abundance of and we can help you out. 😊
That gratin is a no-no as that requires cheese, not allowed with vegan cooking, otherwise an excellent idea.
@@apveening There is vegan cheese.....
In Italy, vegetable gratin is a timeless classic, prepared with a few simple ingredients: breadcrumbs, aromatic herbs, garlic, salt, and extra-virgin olive oil. I cut the vegetables into sticks, season them, and bake them in the oven. It's a vegan, tasty, and versatile recipe, perfect as a side dish. The only downside is turning on the oven in the summer, but the result is worth the effort! Regarding zucchini lasagna, do you mean eggplant parmesan with zucchini instead of eggplant? It could be a great variation to try!
Zucchini mock pineapple, chocolate Zucchini bread, lemon zucchini bread, zoodles!!! Yum!
HA! It's good to know that the kitchen staff at Project Kamp are as crazy as in any kitchen anywhere else on earth! i've worked in a lot of them and you guys would slot into to any of them easily. Bravo!
In Canada we would not refer to these veg as "Zucchini". We would simply call them "squash" and then distinguish between different varieties ie acorn squash or Hubbard squash. Zucchini is a squash shapped like a cucumber. I think Americans are the same. Squash is courge and Zucchini is courgette, but again, only shaped like a cucumber.
Except the ones that are NOT shaped like a cucumber, that is :) 25 seconds on google = 2. Fruit shape. Most zucchini are long and slender, which makes them good for slicing lengthwise for the grill or crosswise for salads and sautés. Some are round like baseballs- Tondo di Piacenza and Tondo di Nizza - which makes them perfect for stuffing. Or go halfway with Bolognese, which has short, thick fruit.
In Italy and France, a highly appreciated variety is the 'Tondo di Nizza', a spherical zucchini perfect for stuffing. Unlike the classic elongated zucchini, the 'Tondo di Nizza' is harvested when it's still small, about ten centimeters in diameter. The zucchini donated to Project Kamp seem to be of a different variety, larger and with developed seeds. They might be zucchini harvested after the optimal period or a variety that, although similar in shape to a pumpkin, has a different flesh (usually white for zucchini, orange for many pumpkin varieties).
@@jennypulczinski7204 Our Canadian friend, having seen an unusual preparation, likely associated zucchini with pumpkins, which are commonly used in sweets. In Italy, using zucchini in sweet dishes is uncommon due to their delicate and slightly sweet flavor. Pumpkin, on the other hand, with its natural sweetness, is a perfect ingredient for cakes.
As for your classification of zucchini shapes, I'm not sure if it's based on online research or personal experience. I suggest you try the pattypan squash, a variety with a very peculiar shape, which differs significantly from the three types you mentioned.
After the spikey bushes logo I now want one for Zucchini
Eva seems like tons of fun to hang out with. Super smiley all the time. Keep your spirits up
You could almost say a "sh*t ton" of fun 😉
4:38
No need to paraphrase Eva. That is a shit ton of Zucchini! 😂😂
Thats official SI unit for volumes like that 👍
A shit ton is exactly 10 crap tons.
If you have even more, you can convert it to boat loads, again by the factor of 10.
22:39 Eva's frustration with the shit-ton of zucchini is reaching critical mass.
Great episode, really fun vibes and loved the outtakes at the end :D you handled all of those COURGETTES really well.
My fav project kamp vid so far
Years ago I bought a lot of zucchini and I sliced and breaded them and fried them. WOW! Made the whole meal. I had not had home grown veggies since the previous summer and I also had homegrown tomatoes and corn on the cob, it was so good I ate too much! Let’s just say I was “regular” for a few days! Those zucchinis look delicious! Thanxz
It is good with yogurt and garlic souce, we do very often
Zucchini bread! Similar to banana bread. Absolutely delicious.
😂😂😂😂😂 Brilliant entertaining video this week. You guys are so funny.
Love the zucchini song and dance at end. 😂😂😂
Make cakes with shredded zucchini, like you would a carrot cake! I would have grated the courgettes, just like you would in a carrot cake.
I first had Zucchini muffins when I was a child and I've been hooked ever since!
Chocolate zucchini cake is wonderful..
I hate cooking as much as I hate zucchinis.
But it was one of the funniest episodes of PK. Congrats, and thanks!
This guy should be a daily short imo loves this guy hahaha
Very fun episode i must say! Excellent editing!
Zicchini kann be used in schokolatecake, u can make a salad like cucumbersalat, which can be preserverd in coked vinegarsauce u put it into glassjars for the wintertime. Also u can slice it veeeeeery thin and dehydrate it. Then pulverrize it to flour an use it for baking and thicking sauces.
What a feast! Try next Ratatouille, Zucchinibread and Cookies too 🙂 I love watching you conquer the Courchettes very much!
Zucchini time is my favorite time of the year when everyone asks if you would like to have a zucchini. Almost as good as pumpkin time. 😂😂
Zucchini will stay good for at least a month but usually more. Just don't pierce the skin and don't refrigerate them and they will just sit on a counter or shelf for a very long time and be completely fine. Very nice of them to give them to you guys!
That's highly dependent on the ambient temperature and humidity.
Such a fun update! We need more cooking specials.
Eva, what a fun and bright personality! Paule, you did an amazing job of meal planning.
Just can them. Canning is simple and you can do huge quantities and make something tasty out of the later. And canned food keeps forever (more or less).
You should think about building a cool storage area though, one that doesn't require electricity.
I would love to see some of the recipes online on the website. I think that would be really cool
Every single member of the project camp are charmful lovely characters. But particularly the lady who picks up the zucchinis from the local grocery shop is exceptionally adorable!
Oh gosh, yall are amazing. That zucchini cake looked so darn good!😋
Been confronted with that problem lately. This what I decided to do with em. Cut in slices, fry and serve with spaghetti sauce on top, cut into chunks and freeze in cup increments (for ease of use later,, zoodles, cut in thin slices and dehydrate for zucchini chips, cut into spears and eat raw dipped into ranch dressing (or any dip), cut them into spears, pickle them!
And put em in a canning jar and pour over pickling brine pressure canner, grate them, sneak into foods, soups for thickening, zucchini bread.Peel the skin off the bigger ones, at that size, the outerr skin is tough
We call them summer squash.
Such a great video ! It's nice to see a bit more of the kitchen/everyday life !
Picking watermelons in South Georgia, oppressive heat and humidity.
Farmer John always drove us back and forth, stoping at the ONLY convenience store in town.
I wanted a date with the cashier pretty bad.
One day farmer John set aside a few watermelons, no reason given.
Stopped as usual and he had every guy grab a melon, bring it in the store and lay it at her feet.
He got me that date! I never really asked, he did all the talking.
Night of the date he slides me $100 bill and a smile.
So did the date turn into a relationship ?
might be biased because I consume so much youtube cooking content but... I loved this!? I've been subscribed for a year or two now but I never knew what was going on in the project kamp kitchen! Would love to see more of this!
I never liked Mondays until now! I look forward your videos every week! 🤗
Love how you dealt with this challenge and still haven't lost your humor. Please more of the kitchen staff - they are really funny, pragmatic and creative people. :)
Zucchini bread and cookies are phenomenal!
This is so lovely, shows how versatile one ingredient can be!
I usually just do salad and then add it to ANYTHING I'm cooking!
zucchini: bread, lasagna, stir fry, stew, antipasto, You can even make wine from zucchini
You should organize a food safety certificate and then process and sell zucchini next season. It could contribute so many resources to the Project! You have the perfect terrain there for it at the cost of a few mimosa's that you do not want anyway.
Pan fry Zucchini with a little butter lightly golden crunch. Perfect.......I wanted Zucchini and I couldn't get any Zucchini
This episode was so unhinged and it was the best one so far 😂❤
Same struggle, but fortunately I'm working at a small country inn and I we get new people every day or two, so between soup and fritters I'm slowly but steadily going through the produce without overwhelming anyone. And it's courgette.
This was my favorite video, and I've watched every single episode. Love the kitchen staff energy!
These are Acorn Squash one type of "winter" squash. They store well in a root cellar for winter use. Zucchini have a long slender cucumber like shape (British word for them is courgetti). They are one type of "summer" squash (which don't store well long term in a root cellar). Of course any of the squash varieties can be kept long term by other means: canning, freezing, etc.
Good info especially that they store well for wintert
These are definitely a round variety of zucchini. Acorn Squash have much deeper ridges in the side.
@@jwjacobs88 I'd never heard of round zucchini before! Do they cook the same in recipes as the long ones?
25 seconds of googling made me aware that I don't know everything about squashes - 2. Fruit shape. Most zucchini are long and slender, which makes them good for slicing lengthwise for the grill or crosswise for salads and sautés. Some are round like baseballs- Tondo di Piacenza and Tondo di Nizza - which makes them perfect for stuffing. Or go halfway with Bolognese, which has short, thick fruit.
In my 71 years I've never heard of a round zucchini variety, and I've seen and grown quite a few. 🥒 Well.........here they are. 🌰 Learn something new everyday. But they are still part of the "summer" squash group so don't go storing them in your root cellar. lol
Note: This variety must not be grown in the USA or at least in the South where I'm from.
A new Project Kamp upload is my favourite thing about Monday
This is hilarious! I definitely have to try the fried zucchini, it looks fantastic!
Top episode, really enjoyed the humor and the bloopers. Well done!
You can make courgette flour and use it later instead of wheat.
'its a courgette guys' standing up for us brits
I realized how much fun zucchini can be
Zucchini can be scourge. When my garden produces them, I feel the same. My favorite things to do with them is baking cakes. They make them ingredibly moist and can be canvase for pretty much any flavor. I also use them a lot in in tomato based dishes like pasta sauces and chilies. Purreed they are agreat binder and their flavor gets lost among all the stronger flavors.
They normally also last quite a while after being harvested, so no need to eat all of them within a week. If you pace yourself you will get through a lot more.
Your connection with the farmer and the unexpected surprises that come from it are a heartwarming reminder of the generosity and bond between those who nurture the land and those who benefit from its bounty. It’s moments like these that highlight the true spirit of community and sharing. Thank you for bringing such a touching and insightful story to light. And I am Floating Village Life, Hit follow and let's explore together!
Amazing video, absolutely love it! More stuff like this !! Really felt like it showed a day to day life of project camp
Loved seeing all the different ways you cooked the Courgettes and how you preserved them too. Thanks for sharing.
Preservation techniques. These allow you to keep excess seasonal produce for when it's out of season.
Soup can be frozen. So can fritters.
Welcome, always waiting for you videos ❤
Zucchini bread!!! Spiced like pumpkin bread. Chocolate zucchini cake. Amazing. Zucchini pancakes. Zucchini pickles. More fried zucchini dipped in a batter and definitely more zucchini fritters. How about lasagne made with zucchini instead of lasagna noodles. I'm from Midwest USA and we have lots of zucchini every year. This is how we deal with them!!!
I'm with Solemn. They're courgettes, damnit 😂