Passage Creek Farm

For the next couple of weeks, that’s what there is.  But we’re here to save the day, as usual.  We have lots of recipes for you to browse when you need ideas for all that cucurbit goodness.  First off is the zucchini cheddar bread.  It’s a lovely savory bread that’s good for breakfast, lunch or dinner.  There’s also Todd’s Pasta Primavera, which is very garlicky and thus very yummy.  There’s also Squash with Curry Sauce, and the curry sauce can really be used with anything, though we most often have it with squash.  Then there is the Zucchini and Okra Frittata, which doesn’t have to include okra if you don’t have it (which we’re guessing you don’t yet, since we don’t).  It calls for grating and salting the zucchini (or squash) but you really can just slice and quarter the squash and throw it in your pan if that’s easier.  You don’t have to be too fancy.  And we also love Barbara Kingsolver’s Zucchini Chocolate Chip cookies.  These are another great way to bake (and freeze, if necessary) all that zucchini.  Enjoy it while it’s here, because come Fall, you’ll miss it.