The Amazing, Gravity-Defying Zucchini
It's the time of year again: zucchini is back in force!
This one had a particular joie de vivre and would not be dragged down. It was growing straight up – something I hadn't seen before. I figured it would fall back to earth as it got too heavy, but no. This one was aiming for the heavens until we cut it.
It was tasty, too. When zucchini is still small and tender (if you can manage to stay on top of it), you can totally eat it raw. We had this one in a shaved zucchini and fennel salad:
Kirk just uses a sharp vegetable peeler to make long, thin strips. It's dressed simply with lemon juice, olive oil, salt and pepper. There's also some thin bits of fennel bulb thinnings and some fennel fronds as well.
This was a rare occasion in which we cooked together. The other part of last night's dinner was an omelet I made with (obviously) eggs, baby broccoli (the side shoots are even better than the big heads!), tarragon, chives, scallions, and a mild goat cheese.
Welcome to fresh summer eating!