Summer,please slow down

Time is flying by...way too fast

The first Ronde de Nice of the year.

 Perfect when golf ball size. 

Even perfect when much larger.

This year's Rolly Polly Zucchini are direct descendants from my 2011 crop.  

Unlike other Zucchini, this variety grows in a tidy bush.

The blossoms are large, perfect for stuffing and deep frying.  

If you let one of the Zucchinis get large 
(like the yellow one in the back),
it will produce many seeds for next year.  

It truly is the perfect vegetable.  You cook the entire vegetable.  It has only a few seeds and the skin is delicate when young. 


Have a great week dear friends. 

Gina 

The most Perfect Vegetable

Ronde de Nice

Also known as Rolly Polly Zucchini, the Emerald Heirloom Squash

Ready to eat when golf ball size and stays tender when much larger.

Cut up into bite size pieces and saute in a little unsalted butter and olive oil.  Season with sea salt and a few turns of the pepper mill.

The entire Zucchini is edible including the skin and blossoms.

Dredge blossoms into beer batter and deep fry.

In the Fall,  be sure to save a few seeds for next year.

Gina

Rolly Polly

Rolly Polly Zucchini and my hand carved bowl

Many years ago my Father carved this solid walnut bowl for me.  My Father's carving was not smooth.  It shows every single chisel mark that he made.  It gives his pieces so much character.

One of these days I'm going to treat myself to a deep fried zucchini blossom

See the simple detail my Father carved into the rim of the bowl?  Isn't it absolutely perfect?

I showed up just in time as my Father was finishing my bowl.  Can you see the "handles" on the side of the bowl?  They are removed at the very last.  They are used to hold the carving in place.  It took me a while to convince my Pappa to leave the "handles".   I like them.  don't you?

Rolly Polly Zucchini are my most favorite Summer Squash.  Harvest them when they are about golf ball size.  Even when they are larger, they are still excellent.  Just saute them, cut up, in a little unsalted butter and olive oil.  Season simply with sea salt and a few turns of the pepper mill.

The perfect little Rolly Polly

My Father was a very fine Master Woodcarver from the Old  country.  When I was about 8 years old he asked me to come into his studio.  Fastened to the carving bench was a piece of very thick alder wood.  He instructed me on how to carve a bowl.  I carved and I carved ... until I had carved a hole through to the bottom.  I was not invited again. 

But my Father took me on many painting expeditions.

My Father signed all of his pieces.  Once they were finished I would sneak into his studio and with one of his chisels would carve "my mark" in an inconspicuous place.  On his 80th birthday I fessed up to my misdeeds.  He first looked at me in disbelief and then he threw his head back and he laughed and he laughed. 

Gina