Three huge zucchini spent the past few days on the table in my kitchen, a gift from a family friend. They were taking off in the motorhome in a few days, looking for warm weather. I haven't made anything from zucchini for years, but the thought of zucchini bread on a snowy winter day sounded pretty good. So yesterday I finally ran chunks of unpeeled zucchini through the food processor, and froze it into 2-cup portions.
Today, 25 pounds of beefsteak tomatoes are on my kitchen table. I'll chop them in batches and cook them in my biggest cast iron skillet, adding chopped garlic and onion and seasonings, turning them into my husband's favorite pasta sauce.
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