I’ve been meaning to make fresh ricotta ever since I opened Mark Bittman’s How to Cook Everything Vegetarian and read, “Yes, you can make cheese, and I strongly urge you to give it a try.” (Well, okay then, I think I will.) But I hadn’t gotten around to it for a variety of reasons, not the least of which was my suspicion that ricotta might be a gateway cheese: one day you’re happily boiling store-bought milk in your kitchen and the next you’re trying to convince your boyfriend that there’s really no reason not to keep just one or two small goats in the backyard.
Well, ricotta made; suspicions confirmed. Oh wait. Have I moved on to goats while you’re still back there wondering why anyone in their right mind would make something that’s readily available at even the lamest of grocery stores?
Let’s say, hypothetically, that nearly every stand at your local farmers market is teeming with perfectly formed, bright green little zucchini — any and all of which could be yours for a mere $1 a pound. How much do you buy?
Right. A lot more than what’s pictured above. Because it seems silly to hand your friendly neighborhood farmer just one measly dollar and be on your way. I mean, this is food we’re talking about.
My point is that we’ve been eating a lot of zucchini lately. But when Chris wandered into the kitchen yesterday and groaned, “You put zucchini in cookies?” (I did. I don’t recommend it.), I thought it might be time for a frozen pizza.
Not for me, of course. I could eat zucchini every day from now until the blizzards come. Plus I had a pint of four-day-old cherry tomatoes languishing on the counter and quite a bit of shredded zucchini left over from the aforementioned cookie debacle.