How 'bout all that zucchini yesterday!  3 pounds is a lot.  I plan to grate some and freeze it for zucchini bread later (mostly using the bigger squashes), but what to do with the rest?  Especially those little guys? Here is a solution for some of them, plus it's raw (no cooking!).  Perfect for the warm hot weather we've been having.

Zucchini Carpaccio with Avocado

From Just Food:

Beet Salad 

1 1/2 pounds beets (greens trimmed before weighing), rinsed
About 1/3 cup sour cream
1 tablespoon chopped fresh dill
Salt and pepper
About 1 tablespoon rice vinegar

Place beets in an 8-inch square baking pan. Add 1/2 inch water. Cover pan tightly with foil and bake in a 375° regular or convection oven until beets are just tender when pierced, 45 to 60 minutes. When cool enough to handle, peel and cut into matchstick-size strips (see notes).

Time Out NY has a nice writeup this week about urban farms- they highlight one farm per borough. I think it's important to know that farming is taking place within the confines of New York City, such an urban place for most of us.  The farm they talk about in Queens is the Queens County Farm Museum. From the article: