Summer! Yes, I know it’s beastly hot in the rest of the country — not so much here.
We did finally have some 80+ degree days in the last few weeks, however, and the summer produce is loving it. Tomatoes and peppers are finally changing colors, we’re seeing fewer root vegetables, and stacks of squash elicit eye rolls wherever they are.
Salad greens — it’s too hot to cook anyway, right?
I tossed some spinach in with my pasta for the last few minutes of cooking, then added a glug of olive oil, fresh diced tomatoes, micro basil, and a flurry of grated Parmesan cheese for a quick dinner the other night.
Some warm black beans, lettuce, corn, fresh salsa, browned onions and peppers, a sprinkle of cheese make a tasty taco. Add radishes for crunch.
Five and a half pounds of zucchini. Yep. Some ideas:
- Zucchini pancakes
- Zucchini bread
- Carrot-Zucchini bread
- Zucchini gratin
- Zucchini marmalade
- Zucchini cookies
- Chocolate Zucchini Cake
I hope I have enough zucchini!
Can’t go wrong.
Those tomatoes are all gone (see note under first photo) and the micro basil is not long for this world.
Some cucumber thoughts:
- My last batch of mini whites are pickled
- Asian cucumber salad (3 variations)
- Cucumber Ribbon Salad
- Cucumber salad with mint and feta (add watermelon? I think so.)
- Greek salad, of course (here’s a dressing recipe)
What’s plentiful where you live? Are you tired of squash yet?
Last year’s share about this time — bigger padrons, more eggplant!