OK, not death, exactly, although that is a scary-looking pot of green sludge.
The zukes keep chugging in from the garden. I took the sage advice of a fellow gardener-blogger who said, simply, "Pick them while they're young."
If there's a part of your greedy brain telling you to just let them go one more day and they'll be bigger... Don't listen! It's perfectly sensible to cut them off the vine when they're pretty and petite (and I'm a hound... I let 'em go to about eight inches). I mean, come on! More will grow. More will grow.
So at the moment we have a refrigerator full of nice-size zucchini, and it made sense to grate some into a pot of thawed turkey broth for soup. (Plus onion, salt, pepper, cream... Simple as hell.)
And that's when I got to thinking. We save all this fantastic winter bounty in the freezer — turkey broth, the simmer liquid from corned beef, pot likker from stewed greens — and it brings a deep, earthy bass note to summer's soups.
Also, we save summer's bounty by freezing tomato sauce, pesto, cucumber juice. We can (if we know how and I'm thisclose to learning how to can) fruit preserves, chutney, pickles — which bring a bright dash of sunlight to our winter meals.