In her wonderful book, Animal, Vegetable, Miracle, Barbara Kingsolver tells a funny story about living in a rural community and dealing with zucchini in the summer. People grow zucchini, invariably have too much of it, and then dump their excess on the porches of their unsuspecting friends. She said people actually start locking their doors so their neighbors can’t creep in and ditch some of their unwanted squash. My parents have a big garden back home, so I know this problem well. I don’t think they ever resorted to entering people’s homes, but my dad always brought some into work, and they’ve always highly encouraged neighbors and friends to take some off their hands.
As someone without a garden, I’m happy to relieve my friends of their zucchini burden. I’m a sucker for this versatile vegetable. It’s wonderful because it’s good steamed, sauteed, baked, and fried. I stuck some in my omelets this weekend, and then had some sauteed with garlic powder. Delicious! You can add it to most baked goods and it really takes on the flavor of the surrounding ingredients and just adds lots of moisture.
So do you have too much zucchini? First of all, the library is currently accepting zucchini donations (and you thought we only asked for books!). Second, come to What’s Cookin’ next week on Monday, July 9th at 4:30 p.m. in the Library Community Room to learn how to put some of that good zucchini to use. We’ll be making zucchini orzo, zucchini bread, and possibly even zucchini fries. And you know we’ll be sticking some zucchini into something sweet and chocolately. How could you resist?