Super versatile summer squash
August 3rd, 2019
Zucchini...So many ways to eat it and so little time! Seriously, few vegetables taste as good in a cake as they do in a pasta dish or confit'd as this summer staple. Here are three recipes that show how hard this vegetable will work for you in the kitchen.
Melissa Clark's olive-oil-zucchini-bread is so moist and tangy and the perfect thing to serve weekend brunch guests or to pack for a weekend getaway/hostess gift. (Don't have time to bake this weekend? Pick up a Clarkson Ave. Crumb Cake or an assortment of baked goods from the always lovely Sweethearth Bakery and New Castle Scone). Some folks like to eat their zucchini in noodle form, but I still like them to star in a classic pasta dish instead, as in this very Italian, and very seasonal pasta dish with zucchini and cherry tomatoes.
Finally, in honor of the big news out of Eleven Madison Park this week, I thought I'd feature star chef Daniel Humm's zucchini and pepper gratin. Not for every day, to be sure, but perfect for a mid-summer garden or cocktail party, if you want to show off the sophisticated side of summer squash. Oh and if you don't have any piment d'Espalette don't' sweat it. Aleppo pepper or hot paprika (not smoked) also work.
Plant Yourself Healthy, now a happy fixture at the market, will be preparing a healthy plant-based salad at their table from 10:30 to 12:30. Swing by for a sample.
Brooklyn Biscuit is back so come to the market hungry for a cheese and egg biscuit. Pace yourself so you can later grab lunch from Three Little Pigs BBQ, back from a long hiatus.
Pinebrook Roasters is having some health issues so please pick up an iced coffee at the True Food tent. We hope to have Pinebrook back next week.
Or, skip the caffeine and head straight for a mega- juice from Hive Juice Bar.
Thanks to everyone who donated to Mt. Kisco Food Pantry last week. It was our biggest haul yet!