Garden Update

We have a zucchini problem. I'm not embarrassed about it. I mean, sometimes, in life, you wake up nearly every morning to find new, surprisingly large zucchini lurking where you thought there were only flowers. I did better when N was out of town and I could convince myself that a plate of sliced raw zucchini constituted dinner. And lunch.

But now that he's home and we cook, we've cut back to maybe 1/2, maybe 3/4 of a zucchini per day, and that's just not enough to keep up. Tonight (N is out) I did make Barbara Kingsolver (and family)'s Disappearing Zucchini Orzo. I have to say that while it did make the zucch disappear, this is definitely a dish for a family with kids. I helped it out with some sun-dried tomatoes, but it could probably use more zest. (though I just went back for seconds)

And yesterday we made Sunset's arugula, fennel, and preserved lemon salad. Here's a question for you: are salt-preserved lemons just supposed to taste like salt? Did we miss something? Maybe you should rinse them? It was intense. Nothing like having to hydrate after your salad...