We’ve had a good run with stone fruits in Virginia this summer. The white and yellow peaches have been outstanding, softly perfumed and ripe for eating straight from the farm stands. All colors and shapes of plums have tempted me with their beauty, but my favorite stone fruit was the squatty yellow donut peach, with its adherent stone and dense, sweet flesh. Continue reading →
This time of year may have you wondering what to do with all that zucchini on the counter, some as big as rolling pins. You may have grown it in your garden, or your neighbors may have gifted you with their excess. If you have exhausted your options, consider this versatile soup which can be served chilled, at room temperature or lightly heated.