The crew harvested hundreds of pounds of Zucchini and Summer Squash this morning, and the week has only begun. I know. I know. I know. Zucchini has a reputation that is larger than life, and if overlooked at harvest time, that’s exactly how big it will get. Ironically, what gets under people’s skin about Zucchini is exactly what makes it so great. Indeed, it has a tragic flaw—serious fortitude! And like many great heroes of lore, Zucchini is one that we can all count on. Somehow, it is ALWAYS there, regenerating right before our eyes. (Speaking of which…we just picked the field you see pictured 10 hours ago, and the little baby ones are already sizing up on our heels). Zucchini can overwhelm, but it is beyond versatile. It can be the basis of a crowd-pleasing pan of Lasagna, a noodle, a boat, or as was the case when I made lunch a few minutes ago, something that barely counts as a recipe. I quickly sliced up two medium sized zucchini into raw thin rounds on my mandolin slicer, right overtop of a bowl that held a chopped up piece of leftover grilled chicken. Topped the whole shebang with some leftover dressing from last week (this Creamy Ginger-Sesame one) and called it a quick and tasty salad lunch. No matter how you slice it, spiralize it, grill, it grate it or even air fry it, Zucchini gives us lots of options and opportunities to enjoy our Summer meals. I’ve included a few of my favorite recipes below, and I look forward to sharing a whole lot more from members of the CSA as the season moves along!

Enjoy!
Katie