FAIRBANKS — The zucchini is, without a doubt, the most prolific vegetable in Alaska, at least in Interior Alaska. OK, maybe not in stats or weight or the amount produced by farmers, but in my opinion, it’s the most grown, most talked about garden harvest. It’s everywhere. Sure, the giant cabbage is a spectacle at state fairs and everyone gawks at the weight, but c’mon. Giant cabbage? Pfft. It holds nothing on the zucchini.
With the zucchini, you’ve got the all-purpose vegetable. Eat it raw in a salad, turn it into a muffin, sweeten it up for dessert or a bread, grill it, stuff it, sauté it. The options are endless. My personal favorite is to slice two medium zucchini, quarter a sweet onion, sauté them both in a little olive oil until tender, throw in some fresh chopped thyme and basil from my garden, top it off with some sea salt, and you’ve got the perfect side dish for any meal.
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