I started this post a couple of times.

The first tried to make sense of senseless violence, then meandered over to melding sadness with food. The second tried to urge quiet in a storm of voices (and really offensive bumper stickers), then veered off into gardening and vegetarian cooking.

Neither worked.

So in the spirit of an editor who once told me that honesty is the only approach to take when writing, I give you this:

Take 3.

I admit writing about food is an odd choice given the state of the world. It’s lightness and fluff compared to the issues we face right now.

But it’s what I know. And it offers a normalcy in my day that both I and my children need.

So in that spirit …

Bigger isn’t always better.

Especially in the zucchini patch.

For years, I’ve waited until July to approach my zucchini bushes. I’ve always thought I needed to wait ’til the veggie was at least 6 inches long before plucking it.

Not so. Tiny baby zukes — especially those with their flowers still attached — are a revelation.

They’re tender. Sweet. Slightly peppery and somewhat exotic when munched with their blossoms.

Already we’ve mined them for pasta primavera and an Asian-style noodle and veggie salad. We’ve eaten them raw and grated them for latkes.

Our favorite way, though, is this: Tossed with olive oil, sprinkled with salt and pepper, then grilled. The flowers wilt into the oil; the zucchini warms and softens but still retains texture and bite.

July is coming, and I’ll have plenty of time to pluck hefty vegetables from my zucchini bushes.

But for now, smaller is fine.

Grilled Baby Zucchini

Pick a bunch of tiny zucchini, flowers still attached.

baby zucchini tossedToss with a generous amount of olive oil, salt and pepper.

Place in a heat-resistant metal or aluminum pan.

Place over the indirect heat zone of a hot grill. Cover the grill and cook for 5-10 minutes.

Remove from the heat and serve immediately.

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