There was a piece on NPR today about zucchinis and summer squash being the curse and blessing of home gardeners. I tend to agree—basically zucchini and other summer squash varieties are plentiful. Sometimes too plentiful—as in you can’t even get your friends and neighbors to take any more. But the author of the piece (Julie O’Hara) claims she will never find herself filled with “squash ennui” as she calls it. Instead, she finds new and interesting ways (not just the same old sautéed or fried option of the south) to use what is actually a very versatile vegetable.
Check out O’Hara’s piece “Summer Squash Gets Some Respect” complete with recipes at: http://www.npr.org/templates/story/story.php?storyId=92739541&ps=bb1
And so, it just seems appropriate that last night I ate dinner at my mother-in-law’s house, and she made some really amazing zucchini bread—with raisins and walnuts. Smothered with a nice slab of butter, I can’t imagine wanting anything else in the heat of garden season.
Yum.
Check out O’Hara’s piece “Summer Squash Gets Some Respect” complete with recipes at: http://www.npr.org/templates/story/story.php?storyId=92739541&ps=bb1
And so, it just seems appropriate that last night I ate dinner at my mother-in-law’s house, and she made some really amazing zucchini bread—with raisins and walnuts. Smothered with a nice slab of butter, I can’t imagine wanting anything else in the heat of garden season.
Yum.
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