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For ten or eleven months a year, zucchini is practically invisible, and then for a few weeks it bursts out of the ground and takes over the garden, producing fruit at breakneck speed, daring those of us who love it to try to keep up. Here’s an excellent recipe from Mark Bittman’s Quick and Easy Recipes from The New York Times that unites zucchini with a few of its favorite companions: cheese, basil and pasta.
Boxcar Grocer raising funds for expansion into food deserts The brother and sister team that brought fresh produce and sandwiches to an Atlanta food desert are at it again. This time they’re raising money with hopes of taking their business to the next level.