16 squash. That is a lot of zucchini, to be more specific. Luckily they were a little smaller this week than in previous weeks, which helps to get through them a little more quickly. Thursday night I made yet another batch of chocolate chip zucchini bread and I’m no where near sick of it – it’s that good.
To prove to you that I am indeed insane, I offer you this: I went to the farmers market on Thursday and bought tomatoes, parsley, carrots, bread, and cheese. I bought the parsley and tomatoes because I had all the nice cucumbers from the share and I’d been craving tabouli, which I made on Friday. I also made some roasted zucchini for dinner Friday night. I pretty much had the day off from cooking on Saturday but Sunday afternoon it was nose to the grindstone again. I made ratatouille (debated between Confit Byaldi of Ratatouille (the movie) fame and a simpler oven-baked version, went with option 2) and “Spinach” pie. I put spinach in quotes because I used beet greens and swiss chard instead, stems included. The recipe I followed (mostly) was from the Everyday Food tv show. I wanted to give it a try because it doesn’t use quite as much fillo or butter as my regular recipe, which is for cocktail-sized spinach pies. It’s FANTASTIC, but making the individual triangles does take a lot of time and is a better winter project than a summer one. Anyways, back to the everyday food recipe – I used half light feta and half regular feta and I don’t think the results were noticeable. I think the recipe calls for too much salt, given how salty feta usually is. If I make this again, I would definitely reduce the salt by a teaspoon or two.