You know how zucchini is. It hides, camouflaged, in the shade of its large leaves, and one day you spot a tiny little zucchini at the base of a flower and you think “It’s too tiny to pick now, but in a day or two, it’ll be the perfect size!” And then you forget allContinue reading “Frittering Away My Summer”
What with all the outdoor work we've been doing, meals are rather quick and simple affairs. Lunches are mostly sandiwches, and dinners are built around whatever we pick from the garden and maybe some sort of protein and rice or pasta.
Last night, after a sweltering day, I ended up cooking on three burners, which did nothing to help cool the house down, but oh well.
My parents came for lunch yesterday, and I thought I'd make something kind of light and summery and from the garden to go with the last of the pulled pork and shredded chicken from Friday and a fruit salad of watermelon, blueberries and kiwi.
I still had some homemade goat cheese, and we had a freshly-picked zucchini, and some squash blossoms. We also had home-grown garlic and oregano. Add a bit of leftover marinara sauce, some flour, egg, and bread crumbs, and ta-da! Stuffed squash blossoms.
Something had to be done. We've been picking zucchini on a daily basis now, and so far we've been using everything in savory dishes…grilled zucchini, for example. But there's only so many times a week (or a day) we want to eat it after a while, so I said I'd make zucchini bread to use up some of the excess.