The Veggie
Whether raw with peaches in a salad, seared for cold noodles or caramelized for pasta, now’s the time to go all in.
Despite what every “end of summer” Labor Day sale may lead you to believe, summer does not end for another three weeks. No one is going to rip the ice cream cone from your paws or the beach chair from beneath you come Tuesday. But there is one bit of bad news: The window for eating the season’s best produce — the kind people write songs and poems about — is narrowing.
Given how swiftly summer seems to pass, it’s no wonder we whip ourselves into a farmers’ market frenzy. We clamor to eat just one more tomato toast, one more charcoal-grilled corn on the cob, one more slice of peach pie. Yet meals with the more abundant zucchini evade the same adulation.
Just because you can buy zucchini all year doesn’t mean you shouldn’t revel in summer’s sweeter, more tender squash right now — you don’t have much longer. And because zucchini has, dare I say, more range than some of its more popular competition, you could eat it every day for a week in different forms and not tire of it.
Raw: While it’s still warm out, eat some uncooked zucchini as part of Ham El-Waylly’s zucchini-peach salad with creamy lime dressing (above). When sliced and salted, the squash softens but maintains enough snap to provide some contrast against the juicier fruit.
Zucchini-Peach Salad With Creamy Lime Dressing
View this recipe.
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