As arrivals from local farms and gardens reach fever pitch this time of year, squash and zucchini have a way of becoming background music. They’re not flashy; they’re not the kind of thing you can just pick up and nosh, like a cucumber or peach, or even a tomato (for some of us). But they are abundant, and I love them in their humility, and for reminding me that summer’s in full swing. I like to slice them and cook them in butter with onions until they just soften. Salt, pepper, maybe some dill — about the easiest and quickest side dish out there.
A couple of weeks ago I took home 4-5 yellow squash and 2-3 larger green zucchini. Meanwhile, I’ve been thinking a lot about pickles and blogs (isn’t everyone?) so while perusing pauperedchef I saw a cool zucchini pickling recipe that they kifed from Cafe Zuni. Best part? Nearly as simple as my previously favorite zucchini “recipe.” I made it for the 2nd time with my 4 year-old son just last week since my earlier stash was long gone. It’s better now thanks to his input: all the pieces aren’t so uniform. We even reused the remaining liquid from the first batch for the second. With a nod to vinegar and sourdough bread, I will keep this pickle mother until it’s beyond the pale. 2nd best part? Totally works for picklebacks.