Overrun with zucchini

My first market is one week from today and the garden is growing away.

I've probably already harvested about 50lb. of zucchini this year, but there is still more to come. My freezer is already bursting at the seams with shredded zucchini. This is how I am preserving most of it, I will be able to cook it into pasta or soup this fall. My favourite way of using the zucchini by far is cooking it into chocolate zucchini bread. My boyfriend almost ate the whole thing in one sitting, he loved it so much:

http://www.joyofbaking.com/breakfast/ChocolateZucchiniBread.html 

Having too many zucchini made me dig for recipes that use a lot of zucchini. So I tried this amazing zucchini soup, it takes 4 medium sized zucchini. It has such a nice mild flavour and the perfect texture for soup, plus you can always freeze soup:

http://www.thekitchn.com/recipe-zucchini-1-32520

Starting this week at the market I will have heirloom tomatoes, beans, and zucchini. I plan on pickling a lot of my beans. The mix of reds and greens will look gorgeous on the market tables.

To market, to market... 

Turnips! One of the easiest and most underrated vegetable to grow. When they are fresh from the garden nothing is tastier than grated turnips in a salad, or cooked turnip puree.
These are a few of the turnips in my market garden at Downsview Park. Maybe I will pull some to sell at the next East Lynn market.
My first few tomatoes are starting to ripen as well. I might eat these first ones myself, but I will be saving some to bring to market as well. Fresh tomatoes off the vine beat out weeks old, harvested green, tomatoes from mexico any day.