Monday, July 30, 2012
I don’t understand why people make fun of zucchini. We’re quite fond of it. What’s not to like about a bland, bulky vegetable that, like tofu, absorbs all flavors like a sponge and enhances everything? Maybe it is because we only plant six seeds: three lovely sleek raven plants and three long, funky trombochino, which produce 15 foot vines and fruits until November. We always have one waiting in the wings, but not a mound on the counter. Ok, so I occasionally break off a flower if we’re going away for a few days… When the plants are in full production mode, we might eat it five times a week.
Mon: Zucchini and rice frittata with basil and dill and fresh eggs
Tues: Green, Green Noodle soup (noodles, pesto, zucchini, onions)—total comfort food
Weds: Sautéed Zucchini with tomatoes and chard
Thurs: grilled zucchini on the little hibachi
Fri: Minestrone soup
Sat: Zucchini tucked into lasagna
Sun: Zucchini fritters with feta
And, probably, the drier is running, making zucchini chips for the winter, I’ve made a batch of Marrow preserves, and Mark brought a loaf of zucchini bread to work….