I don’t know about you, but I spend an embarrassing amount of time in February and March yearning for fresh tomatoes, corn, peaches, chard, lettuce, and summer squash. By late winter, I am sick of butternut squash, root vegetables, and braising, and I’m ready for the miraculous abundance that summer brings. But it’s almost comical how quickly I start complaining after those bumper crops arrive. I’ve got salad up to my eyeballs, kale coming out of my ears, squash tucked into every corner of my fridge, and peaches getting furry on the counter.
When I think about it, though, it does seem truly miraculous that our bodies and our seasons can be so wonderfully in sync–if we let them. When the weather turns hot and I’ve got a taste for cool, juicy produce that’s what nature provides. So I guess I better find ways to enjoy the bounty because it won’t be long before the wind turns crisp and the apples and pumpkins start rolling in. Just in time, too, because then…I’ll be ready.
Here’s one of the ways I’m loving zucchini and squash theses days.
- 1 zucchini, rinsed
- 1 summer squash, rinsed
- ½ small red onion, very thinly sliced
- 2 tablespoons packed fresh oregano leaves, roughly chopped
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoons lemon juice
- ¼ tsp finely grated lemon zest
- Salt and Black Pepper
- Feta cheese (optional)
- Using a vegetable peeler, shave the zucchini and squash lengthwise into ribbons. In a medium bowl, toss the squash and zucchini ribbons with the red onion and oregano.
- In a small bowl, whisk the olive oil, lemon juice, and zest until well combine. Season to taste with salt and pepper.
- Toss the vegetables with the dressing and top with crumbled feta cheese, if you like.