Not too long ago a friend of mine came by to pick berries and brought me zucchini from her garden (thanks, Debbie!). This was especially appreciated as ours never made it into the garden this year. Our master gardener put his back out during the zucchini planting window. I didn't realize this until I asked why we weren't overrun in late July like we had been in past years. D'oh!
Fast forward a few days and I was in my, too oft as of late, mid-afternoon "what the heck am I going to make for dinner?!?!?" panic. Spying the zucchini on the counter brought to mind a recipe for zucchini orzo I read in a memoir a few years ago. It sounded delicious and super simple, but for some reason I had never made it. I pulled out the book to reacquaint myself with the method and ingredients. I didn't have orzo, but found a bag of whole wheat Israeli couscous that I thought would be a great substitute and got to work.
A few summers ago, when we had zucchini coming out of our ears, I looked for creative ways to use the excess and came across the recipe for Zuni Cafe's zucchini pickles. It has been a favorite ever since. I couldn't let not having our own crop this year deprive us of their sweet & sour deliciousness. So I bought beautiful specimens at Blooming Hill Farm and took care of business.