As you might have gathered from earlier posts, my family grows an ample garden in our backyard. The latest crop is zucchini, that lovely squash-like vegetable that we all used in kindergarten when making “A-Z” lists. Usually, our luck when growing this veggie is pretty bad. But this year, we’re up to our necks in zucchini. My mom’s used almost all of the zucchini recipes she can think of: Steamed zucchini in various reincarnations, sauteed zucchini with different seasonings, grilled zucchini in sandwiches, salads, and alone; Homemade zucchini bread is soon to descend upon us. You get the picture.
This scenario reminds my of charming book I read a while ago: Love, Ruby Lavender by Deborah Wiles. The main character’s mother was writing a book of zucchini recipes for the town, and it seemed like the household ate nothing but experimented-on zucchini. Perhaps we’ll have to become squash-etarians soon!