Finally, my garden is settling down, but now I'm facing an abundance of a different sort.
When I got started in this business, about two decades ago, July and August were "slow" months in the newsroom. It was hard to get any officials on the phone, election campaigns were still in startup mode, and people were thinking more about vacation than important issues of the day.
Reporters typically welcomed these two months. It gave us a chance to pursue some stories we had on the back burner - stories that took investigation, or lots of sound or video, or a little bit of travel to find just the right person to interview. It was a time to think about the big picture, and the best ways to bring it home to our audience. It was a much needed change in pace from breaking news and pressing deadlines.
But yesterday, we found ourselves in full court press.
At this moment in time, two-thirds of the space in my refrigerator is occupied by zucchini.
So I probably won't be able to resist asking "Chef Carlo" what he would do in my situation. Carlo Simon Peretti spends a lot of time in the kitchen with local produce. The London native is the new Executive Chef at the New York Wine & Culinary Center. I'll interview him this week for our special summer edition of Need to Know.