• Cooking

    Eat Local America Challenge – Zucchini Overload

    An interesting phenomenon happens this time of year in gardens across the Midwest. What started as one tiny summer squash plant, has become a torment, pumping out green vegetables faster than any kitchen can handle. Even the most prepared gardener is overwhelmed with how zucchini grow this time of year. “Zucchini Overload” has begun. In our garden, we carefully watch the first baby summer squash grow. Every year that first zucchini is carefully tended, inch by inch until we can’t take it any longer. Out of the garden it goes and into a pan sautéed plain with butter and salt. The next few are eaten the same, the featured main…