Zucchini Quotes
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“Vegetables cooked for salads should always be on the crisp side, like those trays of zucchini and slender green beans and cauliflowerets in every trattoria in Venice, in the days when the Italians could eat correctly. You used to choose the things you wanted: there were tiny potatoes in their skins, remember, and artichokes boiled in olive oil, as big as your thumb, and much tenderer...and then the waiter would throw them all into an ugly white bowl and splash a little oil and vinegar over them, and you would have a salad as fresh and tonic to your several senses as La Primavera. It can still be done, although never in the same typhoidic and enraptured air. You can still find little fresh vegetables, and still know how to cook them until they are not quite done, and chill them, and eat them in a bowl.”
M.F.K. Fisher
“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”
Jim Davis“There is a tale...It tells of the days when a blight hung over our land. Nothing prospered. Nothing flourished. Not even zucchini would grow.”
Cameron Dokey, Golden: A Retelling of Rapunzel“Anyway—because we are readers, we don't have to wait for some communications executive to decide what we should think about next—and how we should think about it. We can fill our heads with anything from aardvarks to zucchinis—at any time of night or day.”
Kurt Vonnegut Jr., Palm Sunday: An Autobiographical Collage“Often in the morning he drove a long hour or more to the markets in the city, there to behold what would determine the day’s special. With the crates of fresh selesctions snuggled into his station wagon, his thoughts on the ride back confronted the culinary equivalent of the writer’s blank page. Sometimes his head swirled with exciting ideas; other mornings he was in a panic upon returning with the same old eggplant and squash and zucchini and nothing but the dullness of the word ratatouille standing by to mock him.”
Nancy Zafris, The Home Jar: Stories“Often in the morning he drove a long hour or more to the markets in the city, there to behold what would determine the day’s special. With the crates of fresh selections snuggled into his station wagon, his thoughts on the ride back confronted the culinary equivalent of the writer’s blank page. Sometimes his head swirled with exciting ideas; other mornings he was in a panic upon returning with the same old eggplant and squash and zucchini and nothing but the dullness of the word ratatouille standing by to mock him.”
Nancy Zafris, The Home Jar: Stories“In the evenings the family gathered at Kirkwood Hall. Sometimes Andrew cooked, sometimes Delphine. There was a bounty of vegetables from the kitchen garden: tiny patty-pan squash, radishes both peppery and sweet, beets striped deep magenta and white, golden and green, butter lettuce and spinach and peas, zucchini blossoms stuffed with Graham's mozzarella and salty anchovies. Delphine whipped eggs from the chickens into souffles. Chicken- from the chickens, sadly- were roasted in a Dutch oven or grilled under a brick. Plump strawberries from the fields and minuscule wild ones from the forest were served with a drizzle of balsamic syrup or a billow of whipped cream. Delphine's baking provided custardy tarts, flaky biscuits, and deep, dark chocolate cake.”
Ellen Herrick, The Forbidden GardenAll in One Creative & Marketing Platform to tell stories at scale
