National Zucchini Day
Zucchini is one of those vegetables that I just don't understand why some people don't like it. My parents have always grown zucchini and while we've done the "give a couple to the neighbors or visiting friends," we've never planted so many that we were doing the "ding dong ditch-the-zucchini-on-the-doorstep" you hear jokes about. Then again, zucchini is a very popular plant for home gardens so it's entirely possible for a neighborhood to have an excessive amount of zucchini.
While I like eating zucchini sauteed or added to pastas, you can use zucchini in so many different ways. (I recently tried making zucchini fries - didn't exactly work.) Zucchini is a popular vegetable for magazines to do collections on: Health has 26 "quick and easy" recipes for zucchini; Good Housekeeping has a recipe collection for zucchini; Taste of Home has their top 10 zucchini recipes; and Marth Stewart also has a collection of ideas on using up your summer bounty of zucchini.
Surprisingly, it's hard for me to find good records of zucchini production. This is likely due to the fact that zucchini often gets lumped together with the other summer squashes.
If you're ever at the Ocean Beach Farmers Market in the San Diego area, definitely check out the zucchini blossom tacos or quesadillas. They're super tasty. So much so that I wish it were more common for zucchini blossoms to be sold in stores.
National Frozen Custard Day
So what's the difference between frozen custard, ice cream and all those other cold confections? Frozen custard is made with more eggs than ice cream and has a creamier texture.
Celebrate by going to your local Goodberry's (which I only mention because it is the only chain I know of that features frozen custard.) If you're in Los Angles, LA Foodie has list of the best frozen custard places in LA.
Then again, you can always just make your own.
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