An Embarrassment of Produce

My husband plays guitar. He's pretty good if I don't say so myself, but when you practice something three hours a day, you better get good at it or you're doing something seriously wrong. This guitar habit of his has landed him a bi-weekly gig at a local farmer's market. Now, at this gig, he plays for tips. Toward the end of the day, when the dealers are packing up, they leave their tips in the form of vegetables. High quality, locally grown, organic vegetables.

The first week he got a couple of zucchini, a couple of yellow squash and a head of garlic. We ate the zucchini and the squash and made a dent in the garlic. It was tasty and we were pleased.

The second week he got a small bag of potatoes, several more squash, more zucchini and a few other miscellaneous veggies. We did our best by it, but there's still a couple of potatoes, tomatoes and zucchini left.

Last week, they really liked the tunes. We walked out with four bags of vegetables and that's because we gave one bag to the friend who played the break. 

Now, with focused concentration I could probably eat all the vegetables, but the bulk of what I have is zucchini and eggplant. Good sometimes, but not everyday. This is not to say that I'm ungrateful. I'm just not that big an eater.

I am loath to throw out the food under normal circumstances and this is really good stuff. However, I'm not sure I can eat it all before it goes bad and I'm thinking the tips might continue to increase with the harvests. I will be drowning in zucchini by September. Anybody have any tips for freezing or pickling zucchini?