Zucchinis Big or Small

At the Lincoln Square market we will often display a gigantic zucchini on the table along with the midsize ones.  To this bigger zucchini,  many customers remark "This is the biggest zucchini in the world!"  while a contingent of Eastern European-descent women will pass it from hand to hand, frown, and ask  "Do you have bigger?"
So, in answer, we've learned to save the most obscene zucchinis behind the table. The contingent will not be satisfied without a zucchini at least the size of one thigh.
Big zucchinis are used for baking and stuffing with other veggies or meat.  The smaller to midsize zucchinis have more flavor and are customarily saved for grilling or sauteeing.  It takes no more effort to grow humungous zucchinis than it is to grow tiny ones.  In fact, it is usually more of an effort on our farm to harvest them before they grow thigh-size.

My mom and dad collaborated on a cookbook when my sister and I were young tots:

Resurrected!  6 bucks
julia@peasantsplot.com

Here is a beautiful photo by John Boesche, Official Peasants' Plot CSA Member Extraordinaire:

Thank you, John!

And a recipe by John that is tried and true:

There is no better summer flavor than fresh pesto  … and it freezes well so you can have a taste of summer anytime!

Fresh Basil Pesto

 

Total time: 20 minutes                        Makes: ~ 1 cup

Pesto is an Italian classic; toss with pasta, use as a pizza sauce or serve with bread or crackers for an appetizer. Pesto is very quick and easy to make with a good food processor or blender, or you can finely chop the ingredients and prepare the old-fashion way … with mortar and pestle.

INGREDIENTS

• 2 cups fresh basil leaves, washed and dry
• 4 cloves plump, fresh garlic, peeled
• 1/3 cup raw pine nuts (or substitute raw walnuts)
• 1 cup extra virgin olive oil
• ½ cup grated parmesan cheese (Parmigiano Reggiano is best)

METHOD

1. toss the basil leaves and garlic into the food processor fitted with the steel blade

2. start the processor; slowly pour in ½ of the olive oil; stop often to scrape down sides and stir; add remaining oil and pine nuts and blend thoroughly

3. when all is well blended add the grated cheese and blend till just incorporated … do not over-blend cheese; let stand for about an hour before serving

VEGAN variation:

Same as above, but replace cheese with 1/3 cup nutritional yeast and 3 Tbsp yellow or white miso … pesto is a raw food that is delicious with almost everything!