We had the grey zucchini from Otter Oaks earlier in the season. To switch it up, I had asked for the yellow zucchini for this week but with the season winding down Otter Oaks asked if a mix would be okay to fill the order. As a small urban farm, Otter Oaks’ availability will start to diminish quickly as we get into fall. This can be challenging at farmers markets since shoppers often avoid emptier looking stands. The CSA Club though will happily take whatever Otter Oaks has available through the rest of the season, hopefully helping out the people who worked to provide us delicious produce all season long.
This group has tried the full rainbow of zucchini; grey, green, and now yellow. Although summer squashes (Cucurbita pepo) originally from the Americas, zucchini was first bred and cultivated in northern Italy in the late 19th century. Zucchini translates from Italian as “little squash.” The French took to calling them “courgettes”, meaning nearly the same thing —little squash. For whatever reason, us Americans took to the Italian name, while the Brits went with the French courgette
Another step along the size ladder of zucchinis this week. Still not so much that the texture is compromised, but enough that the amount can start to be a little overwhelming. Zucchini bread is a nice way to use it in a different format. If you grate a large one, or a couple, you’ll probably have more than what you need for the recipe. I like to freeze it in 2 cup portions so that way I can pull out exactly what I need to make another batch with ease. You’ll appreciate it come fall.
