The gentle days of spring are long over now. We’re smack in the midst of another mid-Atlantic region summer, with its humidity, thunderstorms and long days of heat. Those these might not be the most comfortable conditions for the average human, the many varieties of summer squashes love moist, hot days and multiply rapidly in these steamy conditions.
The most common of the summer squashes is the long, cylindrical zucchini (known outside of the states as a courgette or marrow, depending on its size). Zucchini originates from the Americas, but was cultivated into the edible delight we know and love in Italy. Though it is typically treated like a vegetable, technically it is defined as a fruit. Whatever the designation, we know it as good eating.
One of the best qualities of the zucchini is its ultimate versatility. It can be grilled, roasted, stuffed, pan fried, turned into fritters or grated and stirred into a baked good for extra moisture. It will be abundantly available over the course of the next six weeks and farmers will be joyful if you take one or two off their hands.
August