Each summer I can’t wait to slice those paper thin disks of bright yellow and green and scatter them over yeasty dough. Sure, I’ll make lots of zucchini bread, and zucchini soup, but there is absolutely nothing better than dining on the deck as the sun sets and the sky turns pink, with a glass of red wine and a thin crust pizza bursting with the flavors of summer.
The zucchini and summer squash are erupting from the ground at Restoration Farm. It’s almost as if Puck himself has given them a little bewitching boost.
My pizza is piled high with the best of Restoration Farm – zucchini, summer squash, newly harvested garlic, and kale. The zucchini is sweet and crisp, the kale slightly bitter, and the garlic, toasty and mellow.
Restoration Farm’s head grower, Dan Holmes tells me things are looking good for the berry patch. I steal down the tree lined path to take a look and the signs are encouraging: