And I’ll leave you with this recipe for zephyr squash slaw. Justin Burdett who was at Miller Union at the time, demo’d this six (yes, six) years ago at the Peachtree Road Farmers Market. It’s so simple that I make it frequently.
Ingredients:
2 summer squash, cut into matchstick pieces Juice of 1 lemon 1 tablespoon extra virgin olive oil Your choice of herbs - basil, thyme, parsley, chives .... Salt and pepper
Preparation:
In a large bowl, combine squash, juice of half of that lemon and olive oil. Add herbs and salt and pepper and taste to decide if you need more lemon, or more oil, or both.