Beautiful Zucchini Madness
Hey Friends, How does one wax poetic over a squash one might ask? Up until 6 months ago I never would have been able to but one, Stanley Tucci, taught me to respect this humble child of the garden so here it goes my friends. For those home gardeners among you this is the time of the year that when you turn your back for a day, suddenly your zucchini plants behave like overenthusiastic houseguests…showing up with armfuls of gifts you didn’t ask for and can’t possibly use fast enough. And tucked among the leaves are the treasures, the blossoms: fragile, delicate, golden, perfumed, like they were made by the sunrise, and here just for a fleeting heartbeat. They’re the reminder that the plant isn’t just productive, it’s alive. They open early, glowing like little lanterns, and collapse by afternoon…kind of a wonderful garden chaos that you get to try and make some beautiful sense of…..you got this. You need to just meet them on their terms and learn to cook them in two tempos at once. The zucchini survive well in the fridge until they’re ready to be sliced, kissed by a fiery grill making them all sweet & smoky, then drizzled with your best EVO and shaved Parmigiano or made into what is now the world famous ‘Pasta alla Nerano’ (available, BTW every Wednesday night at TATM😁) The blossoms demand a bit of immediacy, however. If you’re a bit ambitious, they can be stuffed with a blend of Ricotta and Boursin, lightly dusted with some of those ‘Italian Style’ breadcrumbs that you bought two months ago and then wondered what the hell you would ever do with them, and then pan fried in olive oil until crispy on the outside with the creamy, luscious insides begging you to devour. For those a little less ambitious, mix equal parts 00 flour and sparkling water then fold the chopped blossoms into it along with some basil leaves, Parmesan, garlic and a little seasoning, shape into little patties, and give them the same hot tub bath in the olive oil as their stuffed, more sophisticated cousins. No time or skill sets? Just add them to soup, pasta or French scrambled eggs and enjoy the flowery magic they create. The trick to this season is saying yes to both. It’s the garden teaching you abundance and impermanence in the same breath. You’re Welcome… David & Tino (aka ‘The Prancer’)
