Harvest Weekend Schedule of Events

In addition to scheduled events and demonstrations, we have Live Music, Local Artisans selling their wares, Food, Games, a Scavenger Hunt, Wagon Rides, and A Homegrown Dessert Contest!  Rain or shine! Click here for details. SATURDAY

11:00 : Festival Opens!

11-5 : Cordwood Masonry Demonstration with Peter Turkow of Rochester Green Living

11-2 : Dry Stone Masonry Demonstration with Scott George

11:30 : Pottery Demonstration with Deborah Wilson

1:30 : Soap making Demonstration with Nanny Naturals

2:00 : Drum Circle

2:30 : Pottery Demonstration with Deborah Wilson

3:00 : Test the Farmer

4:00 : Soap making Demonstration with Nanny Naturals

5:00 : Festivities end until tomorrow, rain or shine!

7pm : Market closes for the day.

SUNDAY

11:00 : Festival Opens!

11-2 : Dry Stone Masonry Demonstration with Scott George

11:30 : Pottery Demonstration with Deborah Wilson

1:30 : Soap making Demonstration with Nanny Naturals

2:00 : Drum Circle

2:30 : Pottery Demonstration with Deborah Wilson

3:00 : Test the Farmer

4:00 : Soap making Demonstration with Nanny Naturals

5:00 : Special Unveiling

5:15 : Please join us for cake and refreshments to celebrate our 40^th anniversary!

Learning! at Harvest Weekend

As we start setting up for the big event this weekend, we're particularly excited about the local people sharing their work with demonstrations.

Dry Stonewall Masonry with Scott George - If you've ever tried to put a stone wall together (or even a little edging for your garden) you know that this craft is a lot more complicated then it looks. Pick up some tips from an artist in the trade at Harvest Weekend. Saturday and Sunday, 11-2pm, a unique stone wall will grow in our display area between the market and the greenhouse.

Soapmaking with Nanny Naturals - With a few basic ingredients and a little chemistry know-how, fabulous bars of wonderfully scented soap are born. Learn about the process, check out their very extensive collection of scents, and meet a few of their partners in soap! Rumor has it that tiny, adorable, baby goats will be making an appearance.

Hand-thrown Pottery with Deborah Wilson - One of our very first Featured Local Artisans, we've enjoyed having the beautiful and functional pottery of Deborah Wilson at the market for several years. Don't miss this unique opportunity to see a talented potter in action! Visit her display area near the Potting Shed at 11:30 and 2:30 for demonstrations. Cordwood Masonry and Green Roofs with Peter Turkow - Cordwood Masonry is a sustainable building method that uses materials readily available in WNY. In his own words: "One of my personal favorites because of my own life experience, cordwood construction is fast becoming a popular form of sustainable construction in the US and abroad. A cost-efficient (can be built mortgage-free) and sustainable building method utilizing log ends (usually 12-24” in length) laid transversely in a mortar matrix consisting of sand, Portland cement, hydrated lime, and soaked sawdust.  Cordwood construction takes advantage of a dual layer wall system similar to a double paned window. The cavity between the inside and outside mortar walls is insulated with a mix of sawdust and a small amount of lime (rodent repellent) that keeps the home cool in the summer and holds in the heat in the winter." See the Rochester Green Living site to learn more.

Bring Your Own Fork!

I have two questions.

#1. DO YOU LIKE TO BAKE?

For the bakers out there with a little bit of competitiveness in 'em, we have a contest for you... KIRBY'S HOMEGROWN DESSERT CONTEST! With every season that comes around, we love hearing about the creations you make with the produce we grow.  Pies, Cobblers, Cakes, Muffins.... so many wonderful things! We decided it was time to gather it all together in one place and discover the dessert that rises to the top. So use your creativity, your ingenuity! Pull out your rolling pin and show us what you've got!( Click HERE to read more, including rules, dates and times.)

There are PRIZES!

All entries that receive 4 or more stars win a place in our new cookbook. 1st Prize - $25 Gift Certificate to Kirby's and a Festival Tshirt

2nd Prize - $15 Gift Certificate to Kirby's and a Festival Tshirt

3rd Prize - $10 Gift Certificate to Kirby's and a Festival Tshirt

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#2. DO YOU LIKE TO EAT?

Now, for the eaters! This is a contest, and we need judges. That means you. If you're like me, and you always go for a "sampler plate" at the holiday dessert tables (how can you take just one thing, when everything looks good???) this is your day. The first 50 customers that come to our Kirbygrown Dessert Contest tasting area promptly at 2pm will be designated "Official Tasters" and it will be up to you to pick the best desserts. We use a five star rating system, so don't worry you don't have to be super critical. Just let us know what excited your tastebuds!

Upcoming Harvest Weekend

I hope you have a chance to stop in the market sometime soon! Fall is filling every room with beautiful color - you can't help but feel inspired by the season. Inside we have gourds and pumpkins decorating every display, accented with bittersweet and festive Autumn gifts and decor.  Take a stroll through the side door, out into the mum area and explore our new pumpkin display. We had a lot of fun piling over two hundred pumpkins onto crates and straw bales. There are so many unique colors and textures! Bumpy red, grey, tan, stripy green, and warty orange. And my favorite - white with orange and red stripes. You can also purchase beautiful mums, gourds, indian corn, straw bales and cornstalk bundles at the market - everything you need for your own seasonal displays.

Along with the usual activities of Autumn  (it's harvest time! apples everywhere!) we've been busy behind the scenes, planning a big celebration to commemorate 40 years of business here at Kirby's. We just added a new page about the festival to the website. Check it out! Harvest Weekend will be happening on October 23rd and 24th 11am-5pm. There are so many activities to try (almost all of them free!). And we hope you can join us on Sunday night for a special unveiling and anniversary cake. We're looking forward to sharing our 40th Anniversary Party with all of our customers that have made the last 40 years possible!

Pick Your Own Apples at Kirby's

 

Our Pick Your Own Apple Orchard is loaded with fruit right now! As of September 15th there are still some Honeycrisp and Gala out there, with plenty of McIntosh, and Macouns soon to come. Red Delicious, Ida Red, Crispin and Empire are a few other varieties that will be available by early October.

Picking apples is a favorite fall tradition formany of our customers. Heading out to the orchard rain or shine, often with a flock of children in tow, is a great way to experience the farm. We hope you have a chance to try it out for yourself! Apple picking is available whenever the market is open.

The Last Fruits (and Vegetables) of Summer

September is such a beautiful month! Gorgeous skies, brilliant greens and golds, and so much beautiful produce. It is a month that contains the slow blending of summer into Autumn and we see the signs everywhere we look. Fresh sweet corn is piled next to dewy cauliflower and cabbage. The last pecks of Cresthaven peaches fill a table beside rows and rows of apples. Bushels of tomatoes disappear one by one, transformed into jars of brilliantly red sauces and salsas, while pumpkins and gourds appear up on every table.

Today is definitely part of that transition, on the cusp of a new season. Growing up on a farm, I've lived with the urgency of the seasons all my life: savor every bite, and then put it up before it's gone! Because, before too long those cardboard greenhouse tomatoes are all we'll have.

Therefore, I consider it my personal obligation to make sure our customers understand - that this is your final warning. Snow! Sleet! Ice! I would be the last person to disparage winter (I love it!), but there is one thing that winter doesn't have: fresh produce.

Don't miss your last chance on all of these delicious fruits and vegetables: sweet corn, eggplant, zucchini, summer squash, cucumbers, tomatoes, sweet peppers, hot peppers and of course, peaches (there are only about fifteen pecks left!).

But hey, if you've missed out on a crop or two (I only have about two bags of frozen strawberries to look forward to this winter) don't worry yourself too much. They all come right back around again.

Grilled Sweet Corn with Three Butters

Chili Butter:• 1/4 cup butter, softened • 1/4 teaspoon hot sauce • 1 teaspoon sweet chili powder • 1 teaspoon dried oregano • 1/4 teaspoon ground cumin • 1/4 teaspoon sweet paprika • 1/4 teaspoon garlic powder • 1/4 teaspoon onion powder • 1/8 teaspoon salt

Lime Cilantro Butter• 1/4 cup butter, softened • 3 teaspoons fresh lime juice • 1/4 teaspoon lime zest • 1/4 teaspoon sugar • 3 TBSP chopped fresh cilantro • 1/8 teaspoon salt

Lemon Herb Butter• 1/4 cup butter, softened • 2 cloves garlic, chopped • 1/4 teaspoon lemon zest • 1 tablespoons each fresh, chopped basil, oregano and thyme • 1/8 teaspoon salt

For the Grilled Corn: Heat an outdoor grill or a stovetop grill to high. Peel back husks of corn, but do not remove. Remove all silk from corn and smooth husks back into place. Put each ear under running water to moisten the husk and place directly on grill. Grill, turning occasionally, until kernels soften and husks blacken, 10 to 12 minutes. Pull back husks and serve corn with 1 teaspoon flavored butter.

For each flavored butter: Using a spoon, mix butter with respective ingredients. Roll each into a log shape and wrap in plastic wrap or wax paper. Refrigerate until firm, 2 to 3 hours, then soften to room temperature before serving.

Swiss Chard - Obscure but Tasty!

Swiss Chard is a vegetable I had never heard of until it showed up on the table here at the market a couple years ago.  I'm glad it did, because you can never have too many nutritious powerhouses in your arsenal of healthy greens. We should have it available for the rest of the year, in a beautiful rainbow of colors. _____________________________________________________________________________________

Swiss Chard!

a superstar vegetable

Nutritional Information:

Swiss chard is an excellent source of Iron, Potassium, Vitamins A, Vitamin K, Vitamin A, Vitamin C, Magnesium, Manganese, Vitamin E and dietary fiber. It is a very good source of Copper, Calcium, Vitamin B2, Vitamin B6 and Protein. (Source: The World's Healthiest Foods, www.whfoods.org Information verified on : www.nutritiondata.com)

How to Cook (about 1lb of Swiss Chard):

Remove stems from leaves. Cut into one inch pieces. Begin sauteing the stems over medium heat with one teaspoon Olive Oil and one clove of minced garlic. Add When the stems become crisp-tender, add the greens with a little water. Cover, and continue cooking until the greens and stems are tender, stirring occasionally. Season with salt and pepper, serve & enjoy!

There are many ways to enjoy the benefits of swiss chard . Some of our customer's enjoy swiss chard steamed and dressed with vinegar or lemon, sauteed with tomatoes and bacon, or added to soups, casseroles, and pasta.

NEW!

If you've never heard of Individually Quick Frozen Sour Cherries before, you're going to be excited.  In a previous post I told you about our annual IQF Cherry special, giving our customers a chance to order 20 or 40 lbs of IQF cherries. For over a decade they've been available for two days only. This year we added on something completely different. 4lb bags of IQF sour cherries are available at Kirby's  now and until we close December 24th. Neatly stacked in a freezer on the back wall, these delicious little pacakges are just waiting to be made into pie, cobbler, sorbet, cocktails, smoothies, muffins, breads....it would be easy to spend the winter experimenting with dozens of recipes like these! Of course you don't have to wait until the snow flies to enjoy frozen sour cherries. They're one of the best solutions to this hot, humid, weather that I know of!

All IQF cherries are pitted with no sugar added.

The Best Breakfast in the World

I won't keep you guessing, I'll just tell you right now. Peaches and walnuts.

That's it, that's all of it. Summer in a bowl! Slice up a ripe peach and toss in a handful of walnuts... you're good to go. With peaches like the ones we have out front, you don't even need any sugar.  Just look at that color! Can you think of a better way to start your day? The Best Breakfast in The World, right there in your own kitchen. If it was January I would be saying otherwise, but this is August in WNY after all.

If you want variety we can help you out with that too. In our market right now we have:

Early Apples (Paula Red),   Prunes,   Plums,   Red Haven Peaches (Freestone),   Sweet Peppers,   Eggplant,   Zucchini,   Summer Squash,   Hot Peppers,   Cucumbers,   Pickles,    Beets,   Tomatoes,  Plum Tomatoes,   Yellow Cherry Tomatoes,   Low Acid Yellow Tomatoes,   SWEET CORN!

Produce is available in any quantity, from individual pieces to bushels. It's best to order ahead of time (585)637-2600. It's preserving season! Can it, freeze it, dry it.  Homegrown and Homemade - it doesn't get any better.

Delicious Days of Summer

Summer is in full swing and all of that delicious homegrown produce you've been craving is finally here!

Kirby's Homegrown: Tomatoes,  Peaches,  Sour Cherries,  Sweet Corn,  Zucchini,  Summer Squash,  Cucumbers,  Kirby Pickles,  Dill,  Garlic,  Swiss Chard,  Beets,  Sweet Green Peppers,  Jalapenos,  Sweet Hungarian Peppers

Locally Grown: Blueberries, Carrots, Rush's Potatoes, Green Beans, Onions

We'll have your produce ready to go at the pickup time that's best for you, weather pending. Just call to place an order. (585)637-2600

Any favorite recipes out there? We love hearing about what you do with the produce you take home.

IQF Cherries

It's that time of year again! Every year we make this special offer available to our customers. Individually Quick Frozen Sour Cherries in 40lbs ($65) or 20lbs ($39). IQF Blueberries are also available in 30lbs for $67.  Great for pies, desserts, smoothies or a simple healthy snack!

Friday August 6th and Saturday August 7th are the pick up days. You must be here between 9am and noon or the cherries will not stay frozen as we do not have a freezer to store them in. Be sure to bring a large cooler with you to help your cherries stay frozen on the trip home!

Orders must be placed ahead of time- August 5th is the last day we're taking orders. Please give us a call for more information, or to place an order. (585)637-2600

New! Goat's Milk Soap at Kirby's

Have you ever used handmade goat's milk soap? Luxurious and homey at the same time, there's nothing quite like it, especially compared to the usual bar soaps from the drug store. This Spring I had the good fortune to meet Maryann and Deb of Nanny Naturals, just as I was about to give up my search for a local soap company. They've been a lot of fun to work with. I've never met anyone more enthusiastic about their craft! It's catching too; we definitely have more soaps on display then I ever thought we would, just because the ever-growing  list of scents is irresistible.   And it's all made just a few miles away  -  I drive by their herd of goats on my way to work!

Another shipment was delivered this afternoon by the ladies themselves, including 30 small bars of  "samples" priced at just $1. You might want to come in soon, because I  know they won't be around for long.

Scents in Kirby's Farm Market now: Green Tea, Lemongrass, Nag Champa, Linen Fresh Calendula, Sweet Orange, French Vanilla, Lavender Orchid, Spearamint, Harvest Berry, Peppermint Cedarwood, Cherry Blossom, Blackberry Vanilla, and Unscented.

The Great Pickle Debate

Arguments may not be as fierce as cat vs dog, superman vs spiderman, or chocolate vs vanilla, but I know more then a few people that get pretty passionate about their pickles.

Sweet or dill?

In my opinion, it's best if sweet pickles are kept very far away to save plenty of room for dill. Ever since I was a little kid, I've been notorious for my love of dill pickles. And there are always plenty around since the Kirby family puts up dozens of jars every year (in fact I'm eating one right now, from this very jar).

However you like your pickles, this is the year to try making them yourself! As with everything else, the season started early and we already have bushels of pickles ready to be partnered with garlic, vinegar and salt. The Ball "Fresh Preserving" website has a great variety of recipes. Instructions are clear and straight forward enough to take all the intimidation out of the process.

Call ahead to place your order for 3-4" pickles or 5-6" pickles. We pick on Wednesday and Friday, so they're available to pick up those days after 3pm or the following day. (585)637-2600

If you're as anxious as I am to bite into a refreshing pickle, here's a recipe that only takes a day or so.

Garlic Fridge Pickles

• 8-10 Kirby pickles, thinly sliced
• 1/2 cup of water
• 1 cup of Cider Vinegar
• 1 Tbsp Salt
• 2 cloves of garlic, smashed

• Put everything but the pickles into a clean, shiny, quart  canning jar. Swirl it all around until the salt melts and everything is nicely combined. Add the pickles. Pack 'em in there (but gently) til the jar is full with an inch to half inch of head space. If the liquid does not cover all of the sliced pickles, top it off with enough cider vinegar to do so. Cover tightly and store in the fridge. Now you have to wait at least four hours to enjoy your pickles, but 12 hours would be better.

Tossing in some other ingredients like a handful of chopped fresh dill leaves, red pepper flakes or a 1/2 tsp of mustard seed would be fun too. This is a pretty loose recipe, so you might find that you have an extra pickle, but when is that a problem? Let us know if you try it out!

Not into pickles? Cucumber salads are a great hot summer day dish (the 90 degree weather this weekend definitely does not motivate us to turn on the stove). Here are a few dozen recipes from tastespotting to inspire you!

June Produce

Almost everything is early this year so we have to keep you informed! That warm weather early this Spring gave everything a little bit of a head start.

• Cherries: in the market since 6/20, we'll have sweet cherries for several weeks yet. Sour cherries will be here before July, we hope. A little later and with a shorter season then sweet, you definitely want to catch some before they're gone. We like to eat them fresh, make some into a cobbler and of course... cherry pie!

• Strawberries: I picked a few quarts this afternoon and there are plenty of big beautiful berries out there.  If you're not interested in picking your own, we have plenty in the market already picked.

• Lettuce: fresh Kirbygrown lettuce is so tender and crisp. (I have been tempted to eat an entire head for lunch on more then one occasion, dressed simply in a cider vinagrette). Red leaf, green leaf and buttercruch!

• Peas: Sweet and Edible Pod are here at the moment. Our second planting is just getting started.

• Coming soon: zucchini, summer squash, early peaches.

As always, call ahead if you're coming for a specific item! You never know when we might sell out of something and we don't want anyone to be disappointed. Feel free to place an order by phone or in person ahead of time and if it's in the field we'll have it ready to go at any time, on any day.

Happy Memorial Day Weekend!

Ah, the first warm sunny holiday of the year. Picnics, boating, visiting with friends and family.... and gardening! It's finally here, the official "safe-to-plant" date. The cut off for frosts and damaging temperatures. From now on,  warm and sunny! ....Right? Well, we hope so. The weather in Western New York likes to surprise us. My Grandpa Kirby could remember a year when it snowed in July, a year without a summer, with a frost every month. That puts last week's chilly rain into perspective, doesn't it!

Because everyone knows Memorial Day Weekend as the weekend to buy plants and really get started on gardening, it's a very busy weekend for us. And we're ready! The early warm weather had everything growing like crazy in early May and our greenhouse is full of gorgeous colorful annuals.

Over the years we've developed a reputation for having big, beautiful, hanging baskets and great, colorful, container gardens. This year is no exception! The selection is really wonderful out there. I swear, I must say "Wow, what a great basket!" at least a dozen times a day as I watch people bring their purchases through the market. The size and bloom are just phenomenal.

Many people garden almost entirely with annuals, but perennials are a great way to add lasting structure to your garden. They're also more economical since they come back year after year. If you haven't tried gardening with perennials before, there are a lot of benefits (an upcoming post!). Take a walk in our perennial area and you're bound to be inspired by the great textures and colors out there. Planting with perennials for structure and durability combined with annuals for color is a great way to go.

If you're thinking about buying plants this weekend, try to get here early if you can. The lines can get long. Even though we have a good system at the register, sometimes there's a little bit of a wait as we sort out each purchase. If you can come before Friday, even better!

Have a great holiday everyone and happy planting!!

Locally Grown Gifts

The farm is such a busy place, it's really difficult to pick one thing to write about! A few upcoming posts will highlight what's in our greenhouse, our Integrated Pest Management Program (IPM, otherwise known as "good bugs that eat bad bugs") some of our favorite new perennials and native plants, and a crop update, so stay tuned!

For now, let's talk about some of the great locally grown gifts we have in the market giftshop. Carrying handmade gift items adds a bright spot to our day. We like seeing the displays of pottery, baskets, knit items and purses, created by our friends and neighbors instead of in a factory overseas. Please keep these folks in mind the next time you need to buy a little something for a special gift!

Deborah Wilson was our very first featured local artisan, and her pottery is definitely on the best sellers list. Beautiful bowls, plates, mugs, casseroles, teapots, and pitchers in gorgeous glazes of blue, green or brown.

Brooke Albanese of I Feel Like Dreamin' uses decorative paper to create stylish picture frames and little gift boxes. This year we're also excited to have hand knit items from Brooke. Felted bowls and baskets, cup cozies (keep your hand cool and your drink hot!) and wash cloth sets. The colors and textures are beautiful.

Sue Gaylard of Pursenality creates colorful quilted handbags that are so much fun! The patterns are great and they come in all sorts of themes. Bright and cheery or soft and subtle, a great way to make your wardrobe more interesting.

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We are also featuring the basket weaving of Jan Ferries. Unique, one of a kind baskets, no two are alike. We love the leather or wood handles, different textures and colors.

Our goal is to increase the percentage of items from local artisans every year. If you or someone you know is interested in working with us, just give us a call (585)637-2600 or bring in a sample.

Opening Day!

It's an exciting time of year here at Kirby's Farm Market!

I must confess, I say that a lot. It's hard not to - after Spring comes Summer, and then Fall and Winter... how can I restrain my excitement with an endless parade of seasons, each more delicious then the last? Asparagus, strawberries, peas, then peaches, tomatoes, peppers, and sweet corn, apples, squash... oh my! Hungry yet? And that's just the beginning. I'm sure you all know how I feel. We saw the signs when we posted about the arrival of our first annuals on Facebook, back in April. Even though there were weeks and weeks to wait, we know you're just as excited as we are.

May 1st. May 1st is a phrase that's heard frequently, December through April. Everyone wants to know when the market will be open, when will they get that first peak in the greenhouse? Or that first taste of fresh Kirbygrown asparagus? Even as we close our doors in December, "May 1st" is spoken about a hundred times to customers wanting to know when it will all start up again. A new year, a new season, a new array of challenges, accomplishments and miracles.

As I write this post, May 1st is just a few days away. And let me assure you, there's quite a hustle going on right now! So many things to pack into this last week. So many displays to make just right. One thing that was finished right on schedule, ready for opening day, are the renovations to the front of the market. Maybe you noticed a little bit of construction going on at the market if you've driven down Ridge Road lately. Our usual displays of garden tools, country gifts and Spring décor will look especially nice with new windows and doors as a back drop.

The greenhouse is so gorgeous this time of year, full from wall to wall with perfectly beautiful plants. It's hard to resist filling your garden with color right away, but we all know the danger of frost in this area. Don't worry, you can visit the greenhouse whenever you want to, until it's safe to plant! If you must buy now, you can join the group of determined gardeners that move their plants in and out of garages until the time is right. There are a few annuals that tolerate cooler temperatures - check back for a post on the subject in the near future!

Meanwhile, on the farm: it was only about three weeks ago that the warm weather had asparagus shoots beginning to poke out of the ground. Last week some of the stalks were amazingly tall, as tall as I've ever seen it! There will definitely be plenty of asparagus to start us off this year. As asparagus season goes into full swing, we'll be keeping a lookout for recipes. Do you have any favorites you would like to share?

Welcome

So, what have you been doing during the long cold WNY winter? Dreaming of Spring and sun?

Imagining the flavor of a fresh strawberry?

Vacations on the farm are short, and for us they always happen in January. February is pretty nice too, but before it's over the books come out and we start to organize for the coming season. One of the first signs of Spring happens somewhere around the last week of February, when Mr. Kirby sits down with seed catalogues and puts together his plan for the year. Broccolini or broccoli rabe? Golden beets or sugar beets? Will there be time to plant spinach and swiss chard? So many questions are answered at the kitchen table as seed orders are placed while snow still covers the ground.

Soon that same table is the meeting ground for brain storms and idea sessions. This year has been particularly exciting for us. Between my sister Jaime Brennan and myself, we've hatched some pretty revolutionary plans. First a facebook page, then a website and blog, soon to be followed by twitter and youtube! I know, I know. It's not exactly cutting edge, but things happen slowly when you work in one of the oldest fields known to humanity. It will probably be a while before we have things running as smoothly as we'd like, but I can't even tell you how much I'm looking forward to posting a video of my Dad, Tim Kirby (known to some as Farmer Tim) on Youtube. He wasn't too thrilled about the idea at first, but I think he's warming up to it. Maybe if we can get a few questions from our readers, he'll be even more enthusiastic. How about it?

Do you have any ideas for a farm planting it's first seeds online? Anything you'd like to know about farming in WNY, or how your favorite fruit or vegetable is grown? Send us an email or post comments here and we'll be sure to answer as many as possible. We're excited to hear your suggestions and questions!

Happy Spring!

Stacey Kirby

Grilled Zucchini and Summer Squash

Summer is incomplete without a plate full of grilled vegetables. If you don't have a grill handy, broiling works just as well. Based on a recipe from epicurious.com.  

Ingredients

• 3 large Zucchini and Summer Squash, cut into 1/2-inch-thick slices
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh oregano or basil, or 2 teaspoons dried, crumbled
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh rosemary or pinch of dried, crumbled

Preparation: Prepare barbecue (medium-high heat) or preheat broiler. Brush zucchini and squash with olive oil.  Grill or broil until tender, about 4 minutes per side. Cut into large chunks, and toss with herbs, salt and pepper in a large bowl. Serve warm.

Variation: Combine all ingredients except zucchini and summer squash in a large bowl. Add 2 tablespoons balsamic vinaigrette and mix well. Add zucchini and summer squash, tossing to coat. Allow vegetables to marinate, refrigerated, for at least one hour before grilling.