I've got my eye on Zucchini #2 in my garden. I think he will be a perfect addition to the Green Gazpacho I will be making for a cooking segment on WTNH this Tuesday. I did a preview of it for the first course of the "Fresh from the Farm" class I'm teaching for West Hartford Adult Ed. It's ideal for a hot and sticky day of temperatures in the 90s.
The whole meal was pretty summer friendly since no oven was involved. We started with the Green Gazpacho, a cool soup made with local produce supplied by the lovely people at Hindinger Farm just up the road from me in Hamden.
The entree was a recipe made with local sweet corn, Black-eyed Pea and Sweet Corn Croquettes. I made these as patties and served them on a mesclun salad mix, but you can probably drop them freeform into a pan of hot oil and make fritters. Either way, served with a dollop of Basil Pistou on top, they're delicious.
For dessert we made a simple Chocolate Pudding with Fresh Strawberry. The secret ingredient in these is Mori Nu Silken Tofu
, but no one has to know. :) I think everyone would agree it was a yummy treat at the end of the night.
