We have a mix of different heirloom summer squashes, including zucchini (i.e. green summer squash). The flavor of these heirloom squashes is far superior to other modern varieties you’ll find at the grocery store of farmers markets.
Even if you don’t get too excited about squash and zucchini, try these halved or quartered, tossed with oil and balsamic, salt and pepper, and grilled. Salt to taste after grilling and toss again in a bit more fresh oil and vinegar.
From the seed catalogue for this heirloom variety of zucchini: “If you want to win the blue ribbon for largest squash at your fair, grow Costata Romanesco.” This heirloom variety of zucchini I swear grows a few inches per day and a few of them snuck by us and are quite large…perfect for stuffing or zucchini bread!
New potatoes are freshly dug, not simply small potatoes. So fresh the skins haven’t cured yet, so we don’t pre-wash them as the skins would come right off. These red potatoes are always good for roasting, frying, and mashing, but a quick steam really brings out the delicate flavor and texture of a new potato. You’ll actually notice some sweetness to these tots as the sugars haven’t converted to starch, which happens later during the curing (for storage) process.