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zucchini season is upon us

July 25, 2011

This week’s market haul included zucchini, zucchini and some more zucchini. Ok, there may have been a bit more than that: ground beef, parsnips, baby beets, baby carrots, green onions, raspberries, green beans, kohlrabi, sweet corn, chard and cucumbers made the trip home with us as well. Still, it was the zucchini that sang the loudest at the market.

Recipes to come this week:

I’m dying to try baby beet green pesto, so that may be up next. We haven’t tired of our go-to zuke bread yet, so there will be more of that in the coming days. To start, however, we went completely off book. The resulting mashup of different breakfast pie / quiche / frittata / aeggekage (danish for egg-cake) recipes put zucchini & parsnips front and center along with some locally made sausage. I’m sure glad I paid attention and measured as I put it together for dinner last night because I think it may be a new house favorite. And as for the cucumbers, I’d love to tell you we’ll be doing something radically healthy with them. In reality, they will most likely be used in one of our summer cocktails of choice.

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