I squatted down at the edge of the garden and reached my arm under the Michael Crichton-worthy leaves, on the hunt for the small, crook-neck squash I’d been anticipating for weeks. Having been warned about their proliferation, you can imagine my surprise to discover not a single yellow gem but instead two hunter-green zucchini, masquerading as baseball bats. I lugged the monsters inside and heaved them onto our fake-marble countertops, along with one average-sized zuke, a handful of Roma beans, and a pound or two of Swiss chard. No problem, I told myself, confidently pulling out the More-with-Less, a gift from a friend, the same cookbook found on the kitchen shelf of my momma and both grandmothers. I was armed with recipes for zucchini brownies, zucchini crab cakes, zucchini-egg skillets, and zucchini bread—the mother of all shredded squash recipes. Slipping into my frilly apron for the occasion, also a gift from said friend, and grabbing the decades-old Pyrex from the mother-in-law, the reliable Pampered Chef spatula from the mother, the eggs from the CSA, the flour from the local mill, and the organic sugar from my favorite co-op, well, wouldn’t you know it, there I found myself in the middle of the kitchen: whipping up a double batch of community, sprinkled with cinnamon sugar, just the way I like it.