Today we enjoy rather elaborate, “treat me” appetizers or starters, quite a contrast to earlier first courses. Not too many years ago, first courses were tomato juice, fruit cup or a wedge of cantaloupe. Now, we tend to serve cantaloupe at breakfast time, for snacking and in some more elaborate hors d’oeurvres. Continue reading
This miracle squash is so easy to grow, you can easily end up with a bumper crop. In fact, in some areas it’s seasonal sport to “drop-off” excessive amounts onto the back porch of strangers. But don’t let it go to waste—zucchini has lots of vitamin A, few calories, and it’s simple to cook. Though we cook and serve zucchini as a vegetable, botanically these squashes are an immature fruit!
Zucchini, Cucurbita pepo, is a member of the cucumber, pumpkin and melon family. What they all have in common is a relatively smooth skin and a wall of flesh surrounding a center of seeds. Inhabitants of Central and South America have been eating zucchini for several thousand years. However, the zucchini we consume today in the U,S. is a variety developed in Italy. Continue reading