7/14-7/16/2016 Squash for every meal


Zucchini Faux-tatta

Scroll down for the list of what we’ll have this week

I am often amazed, when I get availability lists from our farmers, at how much variety there is between different farmers all working in approximately the same geographic area at exactly the same time. One farmer will have an abundance of lettuce, while another will have only carrots; one farmer’s kale has gone to seed while another’s is just coming in; one farmer loves okra and plants tons of it, while everyone else figures they won’t sell enough of it to make it worthwhile.  And on and on. And then, other weeks, everyone has zucchini!

It’s that time of year — everyone has zucchini!

When the first zucchini of the year appears, it’s exciting. Asparagus means spring, and strawberries mean almost-summer, but zucchini mean SUMMER. It’s cause to celebrate! And then the onslaught begins. You think it’s an accident that we refer to the fruit only in the plural?

Still, although we groan sometimes under the figurative weight (and sometimes the literal) of the bountiful zucchini harvest, it, too, is a seasonal treat. It’s more abundant, easier to grow, and has a longer harvest period that asparagus or strawberries, but since it doesn’t store well, it’s here while it’s here, and then it’s gone.

In that spirit, Dusty and I have been endeavoring to eat zucchini nearly every meal. It’s another beautiful thing about zucchini — because it has a mild and neutral flavor, there are a plethora of things to make before you get sick of it. I love asparagus, but, honestly, by the time asparagus season is over, I’m ready for it to be gone. Not so, zucchini.

So far this week, I’ve made a Zucchini Faux-tatta, Linguine & Zucchini (with peas), and a shaved zucchini salad with lemon-garlic dressing and Baltimore-rubbed shrimp, which I regrettably have not yet written a recipe for. (Do you see that? We’re starting to experiment with publishing recipes. Feedback welcome.) Anyway, the Faux-tatta was enough for two meals for each of us, and the linguine was a meal for each of us and leftovers for Dusty. And then last night, when he got home from working at 9:30pm, and I was still at the computer figuring how to publish recipes, we ordered a pizza. (From Monte Carlo, by the way, which is our favorite in Harrisburg, and super close to our house.)

So, pizza night not withstanding, here’s the thing I’ve determined about zucchini — I’m kind of loving the challenge, and everything so far has been delicious. Especially that linguine! We did some grilled zucchini planks last week, which were awesome, and I’m also planning to try a zucchini version of baba ganouj. And, of course, I’ll do the obligatory zucchini bread (or maybe muffins).

We still have a couple months left of zucchini season, though, so I’m going to need more ideas, preferably that use a whole zucchini or more, and preferably that incorporate other flavors, or make it part of a dish, so it doesn’t just feel like we’re constantly eating zucchini. Whatcha got?



Tomatoes! (all limited, but less so than last week)

  • Heirloom Tomatoes
  • Red Tomatoes
  • Sungold Cherry Tomatoes

Beans & Peas

  • Green Beans

Braising Greens

  • Collard Greens
  • Green Curly Kale
  • Lacinato Kale


  • Cameo Apples
  • Peaches


  • Basil
  • Cilantro
  • Parsley
  • Rosemary

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  • Cremini Mushrooms
  • White Mushrooms

Onions & Garlic

  • Garlic (Fresh!)
  • Scallions (Red & White)
  • Sweet Fresh Onions


  • Broccoli
  • Cabbage (Green & Red)
  • Cucumbers
  • Japanese Eggplant (new this week!)


  • Red New Potatoes

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  • Red Beets
  • Carrots
  • Rainbow Carrots
  • French Breakfast Radishes
  • Hakurei Salad Turnips

Salad Greens

  • Green & Red Romaine
  • Green & Red Leaf Lettuce


  • Zucchini
  • Gold Zucchini
  • Zephyr Squash



Keswick Creamery

  • Brie
  • Morbier
  • Quark
  • Ricotta
  • Vermeer
  • Wallaby
  • Wine-Washed Tomme

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Lykens Valley Creamery

  • Baby Swiss
  • Clothbound Cheddar
  • Colby
  • Goat Gouda
  • Cheddar
  • Sharp Cheddar
  • Smoked Cheddar

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Camelot Valley

  • Chevre (asst varieties)
  • Feta
  • Moonlight Fog
  • Starlight Crotin

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  • Apple Tree Feta
  • Hope Springs Mild Cheddar
  • Hope Springs Monterey Jack
  • Millwood Springs Blue Cheese




McGrath’s Brick Oven Bakehouse
(fresh Friday & Saturday)

  • McGrath’s Original
  • Sesame Original
  • Irish Oatmeal Pan Bread
  • Prairie Bread
  • Cinnamon Raisin
  • Cheesy Bread
  • Baguettes (Saturday only)

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Talking Breads
(fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded



  • Carole says:

    Zucchini every meal! We had pizza for lunch, slices of fresh mozzarella, tomatoes, basil, red onion, and zucchini. And for dinner, mock crab cakes, the crab is replaced by grated zucchini. I like to grate the zucchini into a mesh strainer and let it sit over a bowl in the fridge all day so it’s good and dry. And then of course you have all that green water for your smoothie.

  • Becky Webb says:

    Hey, Julia, I hear you on Zucchini. I belong to a CSA and have been looking around for how to use a lot of it. I would suggest looking around for a zucchini soup recipe. I made a spicy one last weekend that was pretty good, even though I over did the Jalapeno! The good thing about that is it can be frozen.
    Great idea to post recipes, and I love that you are going by feel on some of these. I do the same thing, so I love hearing how someone else tries different things in the kitchen and how they turn out and what they might try differently next time.
    I enjoy your posts. Keep them coming!

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