I suspect we've talked about this before. I fight a losing battle to keep my kitchen under control. Looking at the counter tops this morning I see - Corsican honey, clary sage-blackberry honey, also olive blossom honey. There are voatsiperifery peppercorns I picked up in Paris months ago, preserved kumquats from the Saturday farmers' market here in San Francisco, dried candy cap mushrooms, dried celery blossoms in a small bowl, camu and wheat grass powders, midnight beans, and a lavender thyme za'atar blend I made over the weekend with dried rose petals and black sesame. The sprawl extends to the refrigerator, cupboards above, and kitchen island behind me. But there is a limit, and every couple of months, I put the brakes on, refrain from bringing anything else into the kitchen, clean up, re-organize, and do my best to use what I have on hand. Enter today's recipe, a pretty, summer-centric zucchini agrodolce. The premise is simple - shredded zucchini doused with a garlic infused agrodolce splash of vinegar, honey, and olive oil. Add to that a good number of other tastes and textures pulled from the cupboards and pantry - toasted coconut and walnuts bring crunch, red onion for bite and assertiveness, a couple of chopped dates, and tiny greens (you could do herbs) threaded about.

Above: A corner of the kitchen this morning at 7 a.m.

Above: Four types of nuts & seeds, four types of tea, five kinds of peppercorn in a bowl.

Above: 7:45, same morning, after some tidying.

I used yellow summer squash here. You can use regular green zucchini or a mix. This would be fantastic made with blanched (and well dried) cauliflower in place of the summer squash later in the year - or even now! Enjoy, -h