Weekend cooking from the CSA box: corn, zucchini & garlic

On Saturday my mom came over and we basically hid from the sun all day. It’s been a chilly, damp Puget Sound summer and we were not ready for a ninety degree day. Fortunately by late afternoon my shadowy apartment was slightly less tropical. Kinda bored, we decided to cook something.

On Sunday I still had more veggies to deal with, including four ears of corn. Inspired by a Mark Bittman recipe, I set to work…

Meanwhile, a short two-part tidbit on roasting garlic to make it yummy, mild and spreadable.

1 Response

  1. These videos are fantastic! If you’re still overwhelmed with zucchini, I suggest making a chocolate zucchini cake. They’re easy to make, and they’re delicious to boot!


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