To hell with Naked Gardening Day, the real time to strip off your clothes is when you're standing over a hot grill. Today marks the start of some really hot weather here, and of course, there were zucchini issues in my yard. They were crying out to be grilled, and the thought of standing over a 700˚ cook top wasn't enticing.
But great food IS enticing!
Slice 'em, drizzle with olive oil and salt, and slap them on the heat.
Here is a highly-scientific experiment; I put a tape measure by two zucchini one morning, and luckily, I remembered to check them 24 hours later.
This one started out as this (about 6 3/4")
and the next day, measured about 8 1/2" - wow - who knew?
The second one started out at about 5 1/2"
and wound up like this.
8 1/4".
Crazy! I suspected they were growing quickly, but I was very surprised at these results.
I've been roasting them in the oven
and sprinkling them with a little feta.
Or making quiche
after quiche,
after quiche.
But I have to say - I think grilling is the best.
It brings out that husky, charred (carcinogenic?) flavor.
When added to a cold pasta salad, it's ... well, a slice of heaven.
Hope your garden is treating you well!
But great food IS enticing!
Slice 'em, drizzle with olive oil and salt, and slap them on the heat.
Here is a highly-scientific experiment; I put a tape measure by two zucchini one morning, and luckily, I remembered to check them 24 hours later.
This one started out as this (about 6 3/4")
and the next day, measured about 8 1/2" - wow - who knew?
The second one started out at about 5 1/2"
and wound up like this.
8 1/4".
Crazy! I suspected they were growing quickly, but I was very surprised at these results.
I've been roasting them in the oven
and sprinkling them with a little feta.
Or making quiche
after quiche,
after quiche.
But I have to say - I think grilling is the best.
It brings out that husky, charred (carcinogenic?) flavor.
When added to a cold pasta salad, it's ... well, a slice of heaven.
Hope your garden is treating you well!
