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As shareholders of a community supported organic farm, I can tell you how exciting it is when you get your first few boxes of fresh, delicious produce. It’s like getting a present every week, when you pull the box open and discover the jewels within. This time of year, though, it starts to get a little difficult. What started out as exciting starts to become, “Oh, man -- more zucchini!?! Jeez!” You start to get a little desperate for ways to use up all the bountiful veggies, and you begin to plot ways to pawn them off on friends, family, strangers on the street. So in an effort to help with your personal vegetable surplus, here are some recipes. The menu: Zucchini Walnut Bread Zucchini Bisque Delicious Gazpacho Fresh Tomato Salsa Fresh Vegan Pesto Black Bean Salad with Creamy Basil Dressing Z U C C H I N I Zucchini Walnut Bread Zucchini is one of the most common summer vegetables, but, unfortunately, I’m not that fond of it. Zucchini bread is a whole different story, though. 3/4 cup whole wheat pastry flour 3/4 cup unbleached white flour 2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. sea salt 1/2 tsp. ginger 1/2 tsp. cinnamon 1/4 cup light walnut oil or safflower oil 1/2 cup maple syrup 1/4 cup plain soy milk 1/4 cup apple juice 1 cup grated zucchini 1/2 cup walnuts, toasted and chopped Preheat the oven to 350 degrees. Oil a standard loaf pan. Set aside one tablespoon of grated zucchini for garnishing the top. Mix dry ingredients in a large bowl. Whisk wet ingredients in a medium bowl and add to dry. Stir just enough to incorporate all ingredients, then srit in zucchini and nuts. Transfer mixture to loaf pan and distribute remaining zucchini over the surface. Bake until golden, about 45 minutes. Allow loaf to cool in pan for about ten minutes, then turn out and let cool on a wire rack. Lemon Maple Glaze 1/4 cup maple syrup 2 Tbsps. lemon juice Bring glaze ingredients to a boil in a small saucepan, then turn heat down and simmer for about five minutes. Brush surface of cake with glaze.