Normally as summer winds down I start to hoard summer vegetables.
Cucumbers get pickled, tomatoes get stewed (for beautiful things like creamy tomato soup in the middle of winter), and zucchinis get baked. (By the way, while I haven’t tried freezing the chocolate zucchini cake I linked to, I’ve found that in general, baked goods with zucchini freeze pretty well if wrapped tightly.)
With the weather being so different here in Kuwait than it is in New York, I’m not sure how long we’ll have access to fresh summer veggies. I guess I’ll wait and see!
Instead of hoarding summer’s bounty for later, I’m trying to make the most of it now with simple dishes like this that really celebrate the last of summer’s sweetness in vegetable form. (more…)