We're at that point in summer where the vegetables are so plentiful and so good that there's a little overload. What to do?
Why, minestrone, of course! This recipe from the New York Times is a great starting point. You can use pretty much any vegetable you have on hand (I'm making it with zucchini, summer squash, tomatoes, sunchokes, carrots, celery, garlic and onions, plus basil, thyme, oregano...) And you can forgo the Parmesan rind if say, you're a vegan or some sort of freak. (Like me.)
Why, minestrone, of course! This recipe from the New York Times is a great starting point. You can use pretty much any vegetable you have on hand (I'm making it with zucchini, summer squash, tomatoes, sunchokes, carrots, celery, garlic and onions, plus basil, thyme, oregano...) And you can forgo the Parmesan rind if say, you're a vegan or some sort of freak. (Like me.) 
2 comments:
Looking at those in particular, I'm picturing a delicious gazpacho.
Yes, but not pictured: the ton of farm zucchini and other summer squashes. And three kinds of basil. They needed to be used pronto.
Maybe I'll make gazpacho tonight -- we got six pounds of tomatoes in our farm share this week!
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