After three days of eating every meal in restaurants, and having the majority of them be for professional assessment or a signature event at which I ate what was served me, I reveled in returning to home and farm box. My dashing husband officially “tolerates” zucchini, but noted that the summer squash we get from the farm “actually tastes good” and wondered aloud “how do they do that?” How indeed. I turned some into a zucchini frittata/Spanish tortilla/omelet situation (thanks for the suggestion Luisa!) and sauteed some corn with a stray jalapeno I found in the hydrator.
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