It is zucchini season. Finding delicious ways to eat this vegetable is quite easy. It’s subtle sweetness and versatile texture lend it to be delicious eaten raw or cooked. This recipe for “Summer Squash Bake” is currently my favorite way to eat zucchini, but some other options include: sauteed with onions and spinach, in a green curry, made into flax crackers, or puree into soups (adds a nice viscosity without cream).
Wild raspberries are just beginning to turn red this week. I wanted to get a jump on the industrious birds and pick at least a handful before they’re gone. These raspberries are not quite ripe and not hybridized, so they are pretty tart. Pairing them with sweeter fruit makes their tartness mellow enough to be full of flavor.