About this time of year the squash fairies appear. They come when no one is around, leaving baskets and sacks of zucchini where you least expect them. Under your desk. The seat of your car. The front porch. Dropped through the mail slot.
If there's one thing every home gardener can grow with ease, certainly it's zucchini. And now that the weather's turned hot, stand back, because those little blessings are springing out of the vines every time your turn your back.
Even if you don't grow your own zucchini, at 50 cents a pound they are such a bargain at farmers markets and grocery stores right now, it's difficult to pass them up.
What do you do with all this squash?
It won't keep past a few days in the refrigerator. It's not even good for home canning because it falls apart by the time you have processed it.
So, here are a few suggestions:
• Slice it in half lengthwise and brush it with a little olive oil. Toss a few on the grill whenever you've got it fired up to cook something else.
• Grate the squash and freeze it in two-cup portions. You can use it later to make zucchini bread to give to friends during the holidays.
• Don't let blossoms grow long enough to form squash. Pluck them off and fry them as you would a fritter, or just chop the blossoms up and toss them into a green salad.
– Gwen Schoen
