August for us is “zucchini/tomatoes” 24/7! Tomatoes and zucchini prepared in as many guises as we can come up with! Lucky for us that besides the Sun Gold cherry tomatoes that I grow each year, there’s a guy that I refer to as the “Tomato Whisperer.” He grows outstanding tomatoes on his organic farm near Kelowna, B.C. and another vendor who grows our favourite “Romanesco” variety of Zucchini.
And then there is all the things I bake using zucchini, like today’s zucchini parmesan bread and a zucchini coffee cake with walnuts and raisins. Not too sweet at all and something that could be enjoyed for breakfast or with a cup of tea. in the afternoon. Coming up in the next few days, a zucchini buttermilk cornbread.
But we’re not complaining…because it just goes to show what versatile little gems zucchini really are…you certainly can’t complain when having zucchini “lasagne” for dinner…no noodles…just grilled slices of zucchini with a tomato beef sauce.
We are enjoying these fruits of summer and I hope you are too and hope, because just around the corner is lurking months of winter squash!