This morning I walked out into the garden and was pleasantly surprised to find one very perfect, dark green zucchini so glossy it was almost glowing in the early light. Picturesque, a harbinger of Summer. Well, that and the nearly 90 degree afternoon we had yesterday!
I came right back inside and pulled a jar of chicken stock from last week out of the freezer. Tonight I’ll cook spinach tortellini and slices of the zucchini directly in it, then top with shaved Pecorino, basil and dill. Welcome, Summer.
If you missed it yesterday, I updated the Great Produce Preserve-Along! It now has instructions, tips and ideas for processing: Beets, Chard, Green onions/Scallions, Kale, Lettuces/Arugula, Potatoes/Sweet Potatoes, Radishes, Snow/Sugar Snap Peas, Spinach, Tat Soi/Bok Choy, and later today I’ll add berries and zucchini. Paid subscribers, don’t forget you can request any fruit or vegetable in the comment section!