I was excited to find branches of bay leaf at the Farmers’ Market. Green and supple, they were nothing like the khaki-colored shards of bay leaf from the supermarket that appear to have been dried in a blast furnace.

I’m so envious of the hedges of evergreen bay laurel that grow with abandon in Italy. In the climate of southeastern Pennsylvania,  bay laurel plants can only be grown as an annual. I did grow a bay in a container for a couple seasons, wintering it over by letting it go dormant in the garage. (Trying to keep herbs going indoors just seems to be a non-starter for me.)

Bay leaf is such a wonderful seasoning that I’m always shocked by how under-used it is. The complex aroma of the leaves is like an intriguing blend of herb, wine, and allspice.

Since bay responds best to moist heat, I add a few leaves to almost every soup, stew, braise, and bean dish I cook. If the leaves have been only lightly dried, they emerge from the dish intact. Even if the recipe doesn’t call for bay leaf, throw in one or two or three. You won’t be sorry.

If you don’t have a garden or a farmers’ market, you can buy fine Turkish bay leaves at Penzeys Spices.

Have you successfully grown bay laurel? Share your gardening tips.

Sure, the happy yellow blooms look pretty now.

Oh, and look, some of the flowers have baby zucchini growing out of them. How cute!

Ah, but in a a span of days, those diminutive veggies will explode to gargantuan proportions.

Act now! Pick your zucchini when they are no more than 1-inch wide. You’ll thank me later.

To prepare a gratinata, slice the zucchini very thin on the finest setting of a mandoline or with the slicing blade of a food processor.

This easy dish is always a hit because the cheese and olive oil not only add terrific flavor to the mild squash, they help to crisp up the texture. It’s equally delicious served warm or at room temperature.

Gratinata di Zucchini

Extra-virgin olive oil

3/4       cup grated Parmesan cheese

1/2       cup plain dry breadcrumbs

2          pounds small zucchini (1-inch diameter) very thinly sliced

Salt

1/4       cup coarsely chopped pine nuts or almonds

Preheat a grill to 375°F. On a sheet of waxed paper, combine the breadcrumbs and Parmesan.

Oil the bottom of a 13 x 10 x 1-inch baking sheet with sides. Coat with one-third of the Parmesan mixture. Place one third of the zucchini slices in an even layer in the pan. Season lightly with salt. Repeat layering twice. Drizzle lightly with oil. Sprinkle evenly with the pine nuts.

Bake in the covered grill over indirect heat for about 40 minutes or until browned and sizzling. Remove from the grill to cool for at least 15 minutes before serving. Serve warm or at room temperature.

What’s your favorite way to cope with zucchini bounty? Leave a comment below.

Berks County, PA farmers Charis and Michael, opening day of the Emmaus Farmers Market 2010.

How do I get in touch with my Inner Italian when I’m not in Italy? For seven months of the year, I purchase just-picked produce at my local farmers’ market. It’s one of the best ways I know of to eat “Italian.”

Dinner possibilities sprouted before me.

Walter grilled onions and asparagus coated in olive oil while I cooked rigatoni.

I tossed in some cooked cannellini beans and sage for the first of many simple, satisfying summer meals to come.

Sprinkle on freshly grated Parmesan or breadcrumbs crisped in olive oil for a vegan dish.

How does seasonal produce inspire your meals? Share your story.

All my gardenista friends assured me that wisteria cannot, actually will not, die.

“Sharon,” they warned, “it will take over your pergola. . . your roof. . .then your entire house. Eventually you will be trapped in a maximum security wisteria prison.”

Boy, were they wrong! The newly constructed pergola behind our sub-division home was sitting on a slab of soil as hard as concrete. Several wisteria plantings succumbed. After I had the brilliant idea to construct planter boxes for new attempts, the voles moved in to pig-out on the all-you-can-eat roots buffet.

Now, 10 years later, I am triumphant. I have not one, but two, wisteria that bloom. How I appreciate them.

Every spring when I gaze at these impossibly gorgeous pendulous blooms, I’m reminded of the film Enchanted April. It starts as Lottie the frumpy post WW I English housewife reads a newspaper advert for vacations in Italy:  “To Those Who Appreciate Wisteria and Sunshine.”

This flick is quintessential posh Brit production.  Lush settings and costumes showcase a tale of British hot house flowers—Lottie and three new acquaintances who  share the villa rental—blossoming under the Mediterranean sun.

Italy works its fatal magic on the quartet, of course.  We’d expect nothing less for those who appreciate wisteria and sunshine.

Directed by Mike Newell, this 1992 film features a stellar ensemble cast including Jim Broadbent, Miranda Richardson, Josie Lawrence, Polly Walker, Joan Plowright, Alfred Molina, and Michael Kitchen. Set in London and the Ligurian coast of Italy in 1922, this gentle comedy is love-and-life affirming.  Rent the film on Netflix or purchase a copy at amazon.

Anenomes

When I can stroll through my garden

Lavender

on the second day of November

Daisy chrysanthemums

and commune with flowers that are laughing at the calendar,

Cat mint

my Inner Italian has to celebrate!

Rose

What’s nurturing your Inner Italian today?