Operation: Adopt a Zucchini* is in full swing: welcome to my second post this week about what to do when you have an overabundance of zucchini and no idea as to how to use them up. I know if you’re in a CSA anywhere near here, you probably have a ton of these things. You can grill them, gratin them, make them into ribbons if you wish; all of those ideas are ones I’ve availed myself of in recent weeks. But if your taste buds grow weary from all the savory zucchini-ing, use them for something on the sweeter side: black and white zucchini muffins.
*there is still no Operation: Adopt a Zucchini. It’s entirely fiction. It has, however, been suggested we create a 5K run for the organization in order to raise awareness about the homeless zucchini problem. It has been taken under advisement, and there’s a good chance it will happen next year. Before you ask, there will, in fact, be tee shirts. Continue reading →
It seems as though everyone is on board the zucchini train right now, and I don’t blame them; you can’t walk into a farmers’ market or grocery store without seeing piles of them waiting to be purchased. I don’t know if the midwest is the hardest hit, but every year we have a massive quantity of locally grown zucchini to find homes for; it’s really quite stressful finding good families for them. This year, I’m doing my part for Operation: Adopt a Zucchini by offering up not one, but rather two recipes to help you with your homeless veggies. After all, it’s not their fault there’s so many. Thank heavens they’re so versatile.
Before you take to Google, there is no actual “Operation: Adopt a Zucchini” program. Although it’s worth considering as an idea.
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People, I’m getting ready for my summer vacation. In fact, I leave tomorrow. Today will be spent cleaning, packing, unpacking and re-packing, but mostly, it’s going to be spent trying to make sure I don’t forget anything. This is a pipe dream; I will forget something. It may be big, it may be small, but it will happen. However, it happens less when I spend time actually thinking about what I’m doing, which is why I made you risotto this week. Continue reading →