Open the crisper drawer and there is a chance something in there that has wilted. The good news is that wilted produce has almost always lost water, and there is a simple fix. How you do it depends on the shape of what's wilting — veggies with a solid stem or stalk take up water from a cut base, but leaves, herbs, and smaller vegetables need a full soak instead.
Jim Durst will tell you that good vegetables begin underground. Feed the soil, he likes to say, and it will feed the plants. Jim came to that idea early, falling for organic farming as a young man and going on to help spark the sustainable farming movement that took root across the Capay Valley.
While zucchini is technically a fruit, almost no one treats it like one. This summer squash has a mild, slightly sweet flavor and a high water content that make it as refreshing as it is easy to cook with. It crisps into chips, disappears into a cake, holds its own in a quiche, and turns delicate when sliced thin for a summer salad. These four recipes include savory and sweet ways to use zucchini and will inspire you to keep zucchini in regular rotation all summer long.
