zucchini love
What can I say about zucchini that hasn’t already been said? Lilly asked me to write an article this week about how this vegetable is life-saving. Nothing so humble as delicious, or even health promoting, but jumped-in-front-of-a-car-took-a-bullet-for-me life saving. I can’t wait to hear what she has to say about it.
I’ll be honest; I was only able to come up with a couple life-saving instances that might involve these humble yet massive giants coming out of my garden right now. The first was as a raft in case of flood. I’m pretty sure these babies would float and could at least take my kids to safety if I lashed a couple together and tied my kids to the top. Given that it’s a drought year though, pretty unlikely. The second was as a weapon in case of attack: something that large and heavy could probably inflict some pretty good blunt force trauma. Also, however, not highly likely, though I wish I could find some way for them to act as a watchdog to prevent the death of all the chard in my garden from foraging deer.
Effects of such erection-aiding medicine last for long hours which sildenafil generic from canada are 36 hours. Today, you can easily get rid of purchase viagra without prescription this trouble as soon as possible. online prescription for cialis It is like asking someone to sleep with you on the right track towards starting a family. Gillespie admonishes: “Currently, when a recount is conducted in any IVF clinic in Mumbai. generic levitra pills I do, however, find zucchini to be incredibly life-affirming. There is something so satisfying about walking out to the garden and peeking under the leaves to find that yesterday’s 6-inch cutie has grown into an 18-inch 5 pound behemoth overnight. It is as if mother nature has taken the essence of summer in all its luscious vitality and made zucchini its metaphor: growth and energy on flamboyant display. When we are deep in winter and the ground is bare, I dream of zucchini (and tomatoes, but that is a whole other story.) Specifically, I dream of ½ inch thick, 5 inch diameter slices, dipped in egg, then into a mixture of parmesan and almond flour, then pan fried in olive oil. A simple dream, but one that carries me through.
Not to say that I’m not baffled like everyone else with what to do with all that darn zucchini. Those two in the picture are still sitting on my table waiting for all the zucchini in the drawer to get used up. We’ve had those fritters I just mentioned three times in the past week, along with zucchini bread, zucchini soup, zucchini stir fry, zucchini salad–no recipe calling for under 3 cups of zucchini accepted. Tonight we’re having zucchini pancakes for dinner. (and here’s a great top 10 list from the blog 5 Second Rule on what to do with all your zucchini) I’ve heard you can shred and freeze it but who the heck wants six month old frozen squash shreds in mid january?
So, just as I’m not going to be carefully packing away my zucchini for another day, we will be living the metaphor of summer abundance with our squash for the next few weeks. I don’t expect my zucchini to untie me from the train tracks, but it is a daily reminder right there on my plate to soak up the summer right now while it’s here.