Some of our friends are developing a cult following with their homegrown produce. Bob & Jean Kaplan's monster zucchini is legendary, Stephanie Bates' butter pickles, canned herself, are mouth watering and Paul Hoogenveen's ten year-old vine ripened Heirloom tomatoes are without peer in my book. These things I have prepped and practically devoured before the front door closes. I always accept all free bounty with open arms. But I'm as guilty as the next for not taking advantage of fresh food when I have it. I've made the mistake of thinking that a fresh local pepper will last as long as the chemically and genetically modified and heavily waxed covered pepper I picked up at the grocery store. I occasionally will go into my produce drawer and with revulsion, find an interesting science experiment going on and curse myself for not eating them when I had the chance. Wasting food is a mortal sin in my book.

Problem is…if you have one bulb of fennel, no problem...but what do you do with six of them? How about the ten pounds of green beans that you received? I always seem to have the same inventory this time each year - bags of green beans and zucchini, dozens of tomatoes and peppers, and suitcases of fennel amongst other goodies. Nothing should or has to go to waste here. If these vegetables can't be enjoyed at their peak most can be flash frozen for later consumption, especially for use in sauces. I've been on a spa cuisine kick for the last couple of months - light fare and very nutritious using as much fresh food as is possible. Summer is my perfect time to do what has been tabbed as "No Cook" or "Raw" meals. Nearly all spa dishes have a unique dressing or sauce to enhance the flavor. This is due to the lack of seasoning when preparing the dish and the use of fresh natural ingredients. Vinaigrettes seem to rule.