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It took me all summer to get around to making zucchini bread. I don’t have a go-to recipe, and I wasn’t feeling inspired. I didn’t want spices. I didn’t want nuts. I didn’t want chocolate.
I wanted this, although I didn’t know it yet. Butter, infused with basil and mint, so flavorful and delicious that I almost canned the baking idea in favor of just tossing that butter with shredded zucchini. (I’ll be doing that too, you can be sure.) The subtle tang of rye. A little sugar, but not so much that you couldn’t still slather a slice in raspberry jam. And we have. Oh, we have.Continue reading →
The challenge with zucchini at this time of year, I find, is how to wrangle overgrown clubs of squash into something that you actually want to eat. With all due respect to the lovely Mollie Katzen (to whom much respect is due), this is not the season for stuffed “Zuccanoes.”My answer to the annual giant zucchini quandary usually involves my food processor. Grating zucchini is therapeutic, first off; literally cutting the squash down to size shows it who’s boss and lets it see that you are not intimidated. Continue reading →
Although I couldn’t grow a beefsteak tomato in a hundred years in my Seattle backyard, the smallest varieties grow reasonably well in a warm year (read: not this year). So I’ve had the opportunity to get to know and love cherry tomatoes of every color. The reds are reliable, the yellow pears add variety, the purpley-blacks are tangy and sweet. But the loveliest of them all, for both flavor and looks, is the orange-bright Sungold tomato. Use them here if you have them. Grow them next year if you don’t.This is my kind of pasta dish because it’s equal parts vegetables and pasta. Continue reading →