Mt. Zucchini

- has been temporarily conquered. I am enjoying an estimated 24-hour respite from picking and using zucchini, thanks to intensive cooking lately. I made Thai tofu curry with zucchini and green beans, enchiladas with ditto, and a batch of zucchini bread. Phew! I used up all the zucchini on hand and made a fair dent in the green beans. No zucchini is ready yet today, so I get a break! Let's not talk about the green beans currently sagging off their vines... I need the me-time.

Seasonal Recipes: Lemon-Tomato Pasta Salad

When will I learn that you have to harvest EVERY DAY when tomatoes are in season? This is about half of what I picked, and I only got to two plants. At least I had already incorporated tomatoes into the week's menu plan, so I could use up most of them. We like this pasta salad from Epicurious. It does turn out a bit oily and garlicky, so feel free to ratchet down those ingredients. I also always add more tomatoes - since, after all, I'm trying to use up the harvest. I also use these Alliums of Mystery (tm) in place of the green onions called for in the recipe. I think mine might actually be leeks?