Regardless of what each end-of-summer Labor Day sale would possibly lead you to imagine, summer time is not over for one more three weeks. Nobody goes to tear the ice cream cone out of your paws or the seashore chair from below you on Tuesday. However there’s unhealthy information: The window to eat the season’s finest produce—as individuals write songs and poems round — narrows.
Contemplating how shortly summer time appears to go by, it is no surprise we’re entering into the farmer’s market frenzy. We insist on consuming one other one tomato toastanother charcoal grilled cornone other piece of peach pie. But dishes with extra bountiful zucchini elude the identical reward.
Simply because you should purchase pumpkins year-round does not imply you should not benefit from the sweeter, extra tender pumpkins in the summertime—you do not have far more time. And since zucchini has, dare I say, extra vary than a few of its extra fashionable opponents, you possibly can eat them every single day for every week in varied varieties and never get uninterested in them.
Uncooked: Whereas it is nonetheless heat, eat some uncooked zucchini as a part of Ham El-Waylly’s zucchini and peach salad with lime cream dressing (above). When sliced and salted, the squash softens however retains sufficient firmness to offer some distinction in opposition to the juicier fruit.
Zucchini and Peach Salad with Creamy Lime Dressing
Soup: A no-cook dish of mashed zucchini with herbs, cashews, broth, and a handful of spices is the one option to eat on the final 80-degree day of the yr. Save Hetty Lui McKinnon’s chilled zucchini soup with lemon and basil when that day comes. “I am nonetheless in awe of how easy and scrumptious this soup is!!” wrote Ida, a reader.
Sauteed however chilled: When you do not thoughts cooking a bit of however nonetheless don’t desire sizzling meals, Eric Kim’s cold noodles with zucchini expects After only a few minutes on the range, the zucchini is tossed in a dressing together with ice cubes to relax the squash and loosen the sauce. (You possibly can change one teaspoon of fish sauce with extra soy sauce or a vegan seasoning resembling Yonduor omit it fully.)
Grilled: Some would possibly say Kei Chun’s grilled tofu salad is a tofu agent. I say it is a automobile for smoked and grilled zucchini, maybe my favourite preparation of all. Grilled zucchini is accompanied by chopped peas and chopped herbs for optimum greens.
Fried: With a grater, grate three or 4 zucchini for Melissa Kniffick’s five-star award fried zucchini it is easy work. With basil, onion, fennel and lemon zest combined into the batter, the ensuing pancakes style lots like “Summer season’s not over till I say it’s.”
Caramelized: Sluggish-reducing zucchini—I am speaking 20 to half-hour on the range—creates a candy, concentrated, reusable jam. Strive it as a pasta sauce at Ali Slagle’s Caramelized Zucchini Macaroni or as a binder for Yossi Arefi white bean salad.
As a filling for sandwiches: of Kay crispy zucchini hero is the type of sandwich I need to eat by the pool, a cocktail of oregano French dressing, tomato juice and mayo dripping down my palms. To make the breading vegan, one reader recommends dipping the zucchini in flavored almond or soy milk as a substitute of egg after which utilizing vegan mayo or your favourite vegetable sandwich unfold.
Another factor!
Do you know that the typical household of 4 throws away about $1,500 value of meals per yr? Our mates at Wirecutter have began new podcast this monthand their newest episode appears to be like at inventive methods to scale back meals waste, save on groceries, enhance your kitchen storage, and provides new life to all these greens languishing in your fridge.
The one and solely Genevieve Ko, deputy editor of New York Occasions Cooking, joined this week’s episode from “The Wirecutter Present” to share her favourite recipes for these not-so-exciting leftovers.
Thanks for studying and see you subsequent week!
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