This weekend, while we were shooting our next Accidental Locavore video, I learned a lot about zucchini, and summer squash. Bet you didn’t know that they can double in size during the course of a day. So if you’re the type who gets tired of watching paint dry…
Also size does matter. If you’re serving them in slices, choose smaller ones; the seeds won’t be so apparent and they will hold their shape better. For the recipe I posted last week, you want nice small ones. Use the bigger ones where looks don’t matter. Zucchini bread, ratatouille and soups; these you can use a larger one. You should also look for squash and zucchini with firm skin with a slight sheen to it. Store them in the crisper drawer of the fridge.
- Also in the basket this week, a beautiful eggplant. When my husband saw it, he immediately asked for eggplant parmigiana, so I’m off to get some local mozzarella.
- More corn, but better this week, sweeter and smaller kernels. Made a batch of the no-fail mayo, and we’re going to try the corn Mexican stylewith the mayonnaise and some queso fresco.
- Cucumberswill be made into a great cucumber, yogurt soup with the surprise of pepperoncini.
- Frank made a great pasta with some of the broccoli, a lavender pepper, some of the zucchini, and some of the peas from an earlier basket.
- And thanks to Bill Telepan, for reminding me to shuck and freeze the rest of the peas (more about my great lunch there later).
But wait there’s more…
- Large orange beets, which I roasted for Frank, since you know no matter what color they are, I’m not eating them!
- A big head of red leaf lettuce
- Green beans
- Three colors of peppers, lavender, pale yellow, and chartreuse.
That’s it for this week (and next as Farmer Paul is off the the bluegrass festival and some well deserved time off). Stay tuned for the new video, it’s going to be great!