I was good and did a little work in the garden--tied up the tomatoes (who knew I had so many green tomatoes down there?), weeded, picked the last of the peas. And my dinner. This is what I walked in the house with:
The basil tops came with me because I noticed the plants were trying to flower. (Time for more pesto before that happens, I think. What else can I use basil in, in big quantities?) Those peas are the last of the peas. (The box is fruit strips from Target--kind of expensive per calorie, but organic, healthy, and very good.) The two carrots I pulled to see how big they were, and the zucchini is my first of the summer. The onions came in because, well, the rest of dinner was from the garden, so they might as well be too.
I sliced the zucchini thinly and chopped the rest. (Notice my nice new bamboo cutting board? Belated wedding gift from Phoebe. I love it with a fiercely burning love.) The onions went into hot olive oil, then the zucchini, then the green onions and basil. Some salt and pepper, not too much salt because of my bad experience with the Swiss chard.
It actually made more food than this; I was hungry, and I forgot to take a picture right away. The zucchini was about six ounces, incidentally. There are two more, not quite ready, but very close. Next time I might try shredding them with potatoes and carrots and making veggie pancakes. Or breading and frying them. The Gold Rush zucchini apparently isn't as prolific as some zucchini types, but the taste is good and it's certainly showing a willingness to supply me with all the zucchini I care to eat, so I'd better be thinking about recipes.