The greenmarket still has zucchini but unfortunately the farmer there tells me it's probably the last week.
Cut a whole cauliflower into pieces. Blanch the pieces quickly in big pot of boiling salted water for 4 minutes. Place the blanched pieces on a baking sheet, rub a tiny bit of oil into them and put them in the oven at 400 degrees until they start to brown and cook through. Check them frequently so don't burn. Take out pieces and slather in green zucchini skin sauce.
The cauliflower with the sauce is great served with simple grilled fish, flash-fried tofu or chicken. Another side of roasted sweet butternut squash with a splash of maple syrup or crunchy pumpkin seeds on top would round out the meal nicely.
- Perl's recipe calls for the cauliflower to be steamed and then the sauce added immediately, which you can do, especially if you're pressed for time. I like the browned and nutty flavors though that develop from roasting the cauliflower. It gives a depth of flavor that mixes well with the pungent green sauce.
2) ZUCCHINI AND CHEDDAR "FRITTERS" : Grate the 2 already skinned whole zucchini's very finely. Put in a bowl. Squeeze out excess water by pressing the zucchini between paper towels or tea towels. Add one egg lightly beaten, a good pinch of salt and pepper and a half a cup of local grated cheddar. Mix together. Fry generous spoonfuls in a non- stick pan in vegetable oil, until browned.