Here’s why you should pickle your extra zucchini

Grist

We’re serious about keeping farmers market produce on the menu all year long. Alexandra Stafford of Alexandra Kitchen shows us how to store, prep, and make the most of it, without wasting a scrap.

Last summer, I was lucky enough to be the recipient of a friend’s backyard vegetable bounty. Nearly every week I could count on opening my front door to find a basket teeming with beefsteak tomatoes, cucumbers, snap peas, chard, kale, and tubs of Sun Gold cherry tomatoes. I could also count on finding, snuck below the tomatoes and peas, a few dozen zucchini affixed with a Post-It note reading: “Sorry!”

It’s a familiar cry during the summer, but I wasn’t about to complain — I could only hope to find anything as prolific in my garden. And besides, with so many resources out there now, should anyone fear the onslaught of zucchini this summer? From butter to quickbreads

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