Hello everyone! We hope that your July is going well and that you’ll be able to visit us soon at Pathfinder Produce. We’ll have the freshest flavors around this coming Thursday, July 19, from 1 to 5 p.m. at our Edmeston market at the Village Commons. Stop by our “little market that could” and say hello to our friendly and courteous staff!
Pathfinder Village is busy as ever, with our Camp Pathfinder campers joining us, our wonderful summer concerts in full swing (Saturdays at 7), and just a full slate for everyone! That’s the great thing about our community … there’s always so many people to see each day and so many activities happening.
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This week, we enjoyed our first summer squashes from our garden, which I cooked on the grill as part of a flavorful barbequed dinner. It was great … I simply sliced our squash thin and coated it with some olive oil and vinegar salad dressing I had in the fridge. Cooked on a steel baking sheet (not my best baking sheet, and it was also coated with olive oil), it was easy to prepare the squash and very flavorful. I highly recommend grilling many veggies this season.
Soon, our neighbor Bob, who grows a tremendous garden each year with some of the best corn I’ve ever had, will be putting out zucchini for sale. I can’t wait! They are best when they are small and slender, but zucchini still tastes great when it gets somewhat bigger. (No fear -- there are some great stuffed recipes out there too, should your zukes get a little out of hand!)
Technically, zucchinis are considered to be fruits, but in the culinary world, they’re treated as veggies. Of course, the thing about a little zucchini is that there’s never “a little zucchini”; we’ve featured posts in past years about how to shred it and bake with it, how to freeze it, how to use it in soups, sauces, and stews. It is a versatile food, for sure.
One new way to prep zucchini that I heard of recently is to cook thin strips in the shapes of long noodles. This recipe from All Recipes sounds easy and tasty, but it may be a bit time-consuming to finely slice the zucchinis. I’ll give it a try and see how it goes soon!
Enjoy your week ahead and savor all those great flavors!
