In the long winter, the memory of fresh hot, rich taste of the first spring vegetables, gradually disappeared.This spring, with my first taste of zucchini in the garden on May 25, that heady feeling magically disappeared.

The little gourd comes from one of two plants. This is an experiment.I've never felt motivated to be the first to have something edible in my garden.Still, I thought this year's precocious zucchini might be fun and useful to try.I planted two small POTS of Romani zucchini indoors on March 9 and transplanted them in April.I placed wire loops on the plants to protect them from the various furry nocturnal visitors.For weeks, a floating row jacket was draped over the plants, helping to gather a little warmth.

The first flower of May is male, as usual.Those with long stems and no "little bumps" behind them.Then, after the middle of May, it starts to form a little gourd, and then another gourd below.

I chose the Roman courgette because I found the taste most attractive.These are popular summer zucchini varieties sold at local Italian markets.The fruit is long with green stripes and distinct ridges.It's less watery and nutty than the average smooth cucumber.

I harvested that first little zucchini, and I started constructing my dinner salad with the first wave of garden lettuce.It's not the most beautiful zucchini I've ever grown, but the taste is spectacular.

In a large bowl, I combine apple cider vinegar, olive oil, Dijon mustard, a dash of hot sauce, a teaspoon of mayonnaise, and chopped ginger.I put thin zucchini strips in the dressing, then shred the little gem and thumb (mini basil and butter head) lettuce.

Not all zucchini goes into the salad.I ate half of it on the spot, enjoying the sweet nutty smell.I reflected on the experience as one of life's sweet, simple pleasures that can't be bought.

The variety of zucchini I planted in my early years has been removed from the list I use, but most sources list at least one "Romanesco" zucchini.Portofino of Lindenburg Seed company and Cacia of William Dam Seed Company are doing well for me.

The second seed.White powdery patches are common on zucchini and other melons, pumpkins, cucumbers and other plants sometime in the latter half of summer, as nighttime temperatures drop and dew rises.This is a fungus called powdery mildew.

The young leaves on both young and old plants are basically resistant to infection.The second sowing in early summer produces plants that are largely unaffected by powdery mildew, as they still have fairly new leaves in late summer and early autumn.

The second wave of zucchini plants often begins to bear fruit when the early plants wither quickly under the burden of mildew.Depending on the weather, young zucchini will grow well after the new plants enter the fall.

Lots of USES.Few vegetables have as many ways to cook and eat as zucchini.Sliced or diced, lightly steamed and served with butter, salt and pepper, it is an ideal light, mild seasoning for meat, especially pork.Zucchini is a surprisingly good frozen dish that can be eaten in winter.

I like to cut the zucchini into long strips, fry them in butter, and top them with freshly squeezed lemon.

Zucchini is used to make bread, squares and cakes.The most popular dish in early summer is a Torta Salata di Zucchine made with Onions, zucchini slices, eggs and cream.Romanesco zucchini is used in this Italian dish.

I try to use the garden zucchini when they're young, but as summer comes, it's inevitable that some of them will be left to grow up.These can still be frozen and used to make soups.When cooked in onion, garlic and water or vegetable stock, puree in an immersion blender. The puree can be frozen in a bowl and used in winter as a soup with milk or cream.

Plant sales.An outdoor plant sale and white elephant sale will be held next Saturday, June 20, from 11 a.m. to 3 p.m., at 1490 Fairfield Rd., to assist the Heritage Museum.

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