I only harvested a modest amount of summer squash last year, but the tender gray zucchini I’m growing now is a prolific producer! Thankfully, there are myriad ways to use it. Last weekend, my family made some delicious chicken parmesan with zoodles, and we’ve also been eating zucchini stir-fry and burrito bowls. Zucchini bread is a great quick breakfast or healthy snack, and adding chocolate chips or berries makes it extra tasty. When local sweet corn ripens, I’ll whip up a pot of rich, creamy zucchini chowder. What’s your favorite zucchini recipe?
The beans have also come on full force, and I find that I enjoy the slow, intentional pace of picking beans in the garden. It allows me to focus on what’s right in front of me while listening to birdsong and the groundhog family conversing in the brush pile nearby.
So, of course there will be plenty of zucchini and beans at the market tomorrow! I also plan to bring some fresh basil, perfect for making pesto or tossing with sautéed beans or zucchini. Although the tomatoes are still green, they’re plumping up nicely and look like they might start blushing any day now!
