Zucchini Rainstorm

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It finally, finally rained. Our part of Massachusetts is officially in drought, and while we need more, I’ll take every drop I can get.  As I watched the grass brown and the dirt turn to dust where we weren’t watering,  I worried more and more.  When it rains, I feel like I can breathe again.

My garden is mostly faring well, although a family of hares and a groundhog made short work of most of our snap peas, the last of the lettuce and quite a few cucumber plants.  I’m hopeful that the cukes will recover, but it’s questionable.  I go out to check the garden regularly, and I find the groudhog especially bold – he just looks at me and keeps munching until I get close, then finally scampers off, to come back right when I stop looking through a hole in the fence.

I shout and scare him away, feeling part Mr. McGregor and part Beatrix Potter, because the animals are adorable and I like them here, although I wish they would do just a tiny bit less chomping.  My life is a storybook in more ways than one.

The weekends fly by here, with so much to do and not nearly enough time to do it in.  I’ve managed to keep the Potager mostly weeded, and am making inroads into the trench bed.  I took my turn picking up veggies at our CSA this week, and picked some herbs in the gardens there – basil, sage, thyme and lavender make a lovely scented bouquet and taste wonderful as well.   Yesterday I cleaned off the porch, which had collected just a little too much mess,  and began to store some clothes – with our upcoming re-engineering of spaces, some things just have to go into storage.  If I don’t miss them, they can leave permanently, but I often find when I purge too fast I end up replacing the things I let go of, so I’m more cautious about it these days.  Still, an inch at a time we get closer to where we want to be.

July is just about here.  This year is flying by.  Zucchini is ripening in abundance, and it leads me to one of my favorite simple dinners – Zucchini noodles and cherry tomatoes in pesto.  It’s simple, fast, incredibly healthy, and right about now starts being local food.  You can put chicken or salmon on top, a bit of Parmesan, and you have an amazing dinner.   My pesto recipe is here but you can always buy some.  Still, fresh is so easy, and so delicious.

You will need:

2 medium zucchini (can we please call them courgettes, like they do in Britain?)
A couple handfuls of cherry tomatoes
A pan with olive oil swirled
Some pesto
Salt and pepper to taste

Slice or spiralize the zucchini, and saute until soft.  Add the tomatoes midway, and allow them to get soft as well.  Season with salt and pepper.  Remove from heat and stir pesto into the hot pan, coating everything thoroughly.  Sprinkle with Parmesan.

No need to measure a thing, just cook to taste.

Serves 2

 

 

 

 

 

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