Boston is currently suffering from an acute case of "raining and gray and cloudy and miserable all the time." This has been going on for the last couple of weeks, and I for one long for the return of the Daystar. (Sources say tomorrow may be sunny. Forgive me for holding my breath.)
So that may be why the farmer's market was pretty deserted yesterday at lunch, but it did not prevent the return of my favorite vegetable. That's right, zucchini are in season! I snapped up two, and while I regrettably over-blanched them, I still wound up with a delicious dinner of stuffed zucchini.
My mother had reported the first tiny zucchini on her plants (she's growing fewer plants this year, since her garden tends to grow giant monster mutant zucchini) so I didn't expect to find them at the market yesterday. I was happily surprised.
1 comment:
I'm so going to make that stuffed Zucchini this weekend :drool:. Thanks for posting the recipe.
A friend of mine introduced me to eating zucchini raw - and it is TASTY! I just put a bit of salt, pepper and garlic powder over thinly sliced zucchini (I did 1/2 moons), seal up & put in the fridge. They'll give off some moisture, but are such a great fresh snack.
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