Pasta, muffins, gazpacho: Putting market zucchini to work

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“The first zucchini to harvest are the biggest,'' says Barbara Whyman of Tutti Frutti Farms. Photo by Gillian Ferguson.

Correspondent Gillian Ferguson scouts out zucchini with Chef Kim Vu of the recently opened Cult, just a short walk from the Santa Monica Farmer’s Market. Vu suggests using the squash for a gazpacho on a hot day, baking zucchini muffins and freezing them to grab for a hike or beach outing, and spiralized noodles with a traditional bolognese. Next, Barbara Whyman of Tutti Frutti Farms describes how size influences the flavor of zucchini and what else is in store for the summer harvest season.



Evan Kleiman