Last week, I also took advantage of the #zucchini glut. I found a 3-kg organic zucchini by the side of the road for just 2€ (not even quite the price of a scoop of ice cream where I live). I’ve been eating it all week. Zucchini rice soup, zucchini stir-fry with pollock, #parrot-style fritters made with zucchini, carrots, and grated blue potatoes, etc. Today I finely diced another portion of it along with other surplus vegetables (cauliflower leaves, fennel, carrots). The cubes have been in the dehydrator for a few hours now—it’s welcome to warm up my apartment a bit during this cool transitional season. With these cubes, I’ll be able to make simple, quick, and healthy instant soups in the future using couscous, pre-cooked rice, lentils, or similar ingredients—which can be a real game-changer when the next flu season hits and you’re too sick to get out of bed. The last kilo is now being simmered down into zucchini soup. Now I’m hoping to find some more zucchini like that next week, because I still want to make some relish and ferment some. 😅