Reading · To Vegetables, With Love

Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary. ‘ Find archived recipes on my recipe index.

Get information about my books and recipes over at my website.

The US is in the middle of yet another crisis right now, one that involves parasites and explosive excrement. It’s all extremely gross but there are many levels of disturbing associated with this news. Some thoughts:

The “avoid all fresh produce” posts that unqualified and ignorant creators are now posting on social
The unneeded excuse this will give to many people to eat less vegetables
The distrust I have over the very vague facts that we have been presented

Obviously we must all approach this threat in a way that feels do-able for our lifestyles. For me personally, I will not stop eating vegetables. I will continue to support local and small farms. I will continue to eat lettuce. I will get most of my lettuce and basil from Gotham Greens, which has a greenhouse not far from where I live - they shared recently that their produce is cyclospora free. Their products are available from Wholefoods, Sprouts and a more retailers across the USA. Check out their website here.

However, if we must cook our vegetables, no need to fret. Luckily, I have a book is mostly cooked salads - LINGER - and it’s easy enough to leave out the leaves and herbs, if you like.

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Deep summer means that zucchini season has begun. Not only zucchini but all the summer squashes are now among us. Zucchini season can feel long and overwhelming because of the sheer volume of them, but I have you covered. There’s a new, rather chic summery summer squash curry below for paid subscribers, plus here are some other wonderful zucchini recipes to take you through the next little while:

This vibrant dish is from Alana Kysar’s book Aloha Veggie, and has all the vitality of the islands.

How cute are these zucchini boats? Stuffed with chive-scented ricotta, and baked until just tender, it only needs a fresh tomato coulis to make a light summer meal.

Get the most flavour out of zucchini by cooking it until all the water evaporates and it completely falls apart, leaving sweet, earthy, slightly-floral zucchini jam. Perfect summer pasta dish.