For dinner tonight: Buttermilk marinated pork chops with a dried cranberry pan sauce, and from the garden, red and gold baby beets cooked in OJ, and sauteed zucchini with onion and nutmeg. YUM.
The zucchini is a new variety for me, Costata Romanesco from FEDCO. According to the catalog, it is "deeply striped and ribbed, [and] resembles Cocozelle, but its sweet mildly nutty flavor is distinctive. Also a productive source for tasty male squash blossoms. Tender skin damages easily, a liability for commercial transport." I really liked the shape of the slices, the ribs made the squash look scalloped, and the flavor was fabulous. Was it the variety or the cooking method?
The beets were also fabulous. If I'd known beets could taste like this, I'd have been eating them long, long ago. All those wasted years.... Time to make up lost ground, I say!