What to do with all that zucchini...

Shareholder Jenny shared this photo and recipe link with us as something to do with squash or zucchini, since those vegetables are exploding right now in the garden and everyone has an abundance. She got the recipe from Bon Appetit magazine, but said she swapped our basil for their mint and pine nuts for the hazelnuts. Looks pretty amazing!

Get the recipe: Marinated Zucchini with Hazelnuts and Ricotta