So many squash! Such great prices! But I only know two ways of cooking zucchini and yellow squash: I saute' them with butter and a little garlic salt, or grate them for Greek zucchini pancakes or sweet and spicy zucchini bread. Was that three ways? Never mind. Two weeks into zucchini season I was bored to bits with them. But the price was so low, I kept buying out of a false sense of economy. Plus, I had bowls full of herbs from the garden and I was all tinctured out (see previous posts).
|Iconic Photo of Garden Herbs, MR|
|Peperonata Variation, Halfway There....|
So a big hug and Thank You to my delightfully creative friend Chef R, an admonition to my friends and family to curb their enthusiasm until I take a picture, and my hope that you'll find ways to be equally creative with your garden harvests this season.