It’s steamy but also glorious July, a month here full of zucchini, watermelon, peaches, questions and wonderful cooking ideas. So read on.
Linda Harris offered the first challenge, writing from Walden. “I have tried very hard to replicate the lemon sauce that was served with fish at the now defunct Mount Vernon restaurant. It was a creamy sauce and not terribly tart. I know with all of the people your column reaches surely someone out there knows that recipe. Love your recipes and information.”
And how would Ms. H serve this sauce if one of you can produce it? She thought of one possibility. “Pruett’s on Signal Mountain has wild-caught halibut; it is frozen but delicious. Grilled with the sauce I ask about should be great.”
And though we are aiming for Mount Vernon’s lemon sauce, please tell us any lemon sauce you would recommend for fish.
Grandmother Millie’s request is on seasonable repeat. “I had nice small zucchini in my garden one morning, and by the time I got home from work they were huge. What do I do with these giant zucchinis? I have a recipe for healthy zucchini bread that I can share with the readers, but it only calls for 1 ½ cups of zucchini and that barely makes a dent in one big one.”