zucchini

“I was a farmer on my own, but then my husband got involved, because babies,” says Grace Teresi, whom I met at a farmers’ market in downtown San Francisco, where I gratefully bought onions and spinach and zucchini and peaches.

Like green zucchini, the golden variety also boasts a relatively straight shape, and each can be used in any recipe that calls for the other.

Not to be confused with golden zucchini, these are a much paler yellow with skin that can range from smooth to bumpy and they generally have larger seeds than other varieties.

While the most common varieties of summer squash can be found year-round — we’re looking at you, green zucchini — the season for which they’re named brings a bounty of less familiar ones.

This hearty lentil salad with fresh ribbons of zucchini gets topped with a golden-brown slab of halloumi.

Spoon over the zucchini slices and roast at 400 degrees for 15 minutes or until golden.

Carve the lamb; serve with the warm dressing and the following Potatoes Dauphinoise and Crispy Crumbed Zucchini.

Then add the zucchini, peppers, eggplant, and chilies and cook, stirring for a further 10 minutes.

Garnish each bowl with the beef, shiitakes, zucchini, egg, and some crumbled Kim.

Some people also get fancy with their ingredients and make latkes out of sweet potatoes, zucchini or carrots.

Zucchini are a kind of small squash for sale in groceries and markets of the Italian neighborhoods of our large cities.