The garden’s first zucchini presented itself today. It must have been hiding under a leaf; if not, it grew five inches overnight because we swear it wasn’t there Sunday morning! So we sliced it into coins, and with the leftover corn on the cob from this past weekend, and some starchy potatoes from a nearby roadside farm stand, we made a quick sautéed succotash. To round out our lunch we peeled our golf ball-size tomatoes, barely poached them in olive oil, then added a handful of chopped fresh tarragon. Heaven, on this beautiful summer day.