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Quick bites: August 20, 2008
STORY TOOLS 
More from FoodZucchini time
Now that you've got all this zucchini, what are you going to do with it?
It's best to stick to cooking methods that will concentrate its natural flavors. Grill long slices and serve with a simple dipping sauce, or skewer 1-inch chunks with other vegetables and grill as kebabs.
Deep-fry them batter-dipped, or pan-fry in a light breading.
For something a little different, use as an ingredient for salad by slicing very thinly or cutting into julienne. And when faced with the inevitability of too much zucchini, peel, puree the inside and store in the freezer for up to a year for zucchini bread all year round.
Cool off with caffeinated 'Pops'
Looking for a new way to get your buzz without having to sweat your way through a mug of coffee?
Try these espresso-based caramel latte pops from Krystina Castella's "Pops!"
Caramel Latte Pops
Start to finish: 6 hours, 15 minutes (15 minutes active)
Makes: about 8 pops, depending on mold size
6 to 8 shots freshly brewed espresso
4 1/2 cups milk
1/4 cup caramel sauce
1/4 cup finely diced soft caramel candies
In a medium bowl, combine all ingredients and stir well. Pour the mixture into pop molds.
Alternatively, divide the mixture between espresso cups.
Cover each cup with plastic wrap and insert a wooden pop stick at the center of each cup. Freeze for 6 hours, or until firm.
Remove the pops from the freezer. Let stand at room temperature for 5 minutes before removing from the molds.
— Recipe adapted from Krystina Castella's "Pops!," Quirk Books, 2008
Separated bananas stay fresh longer
In summer, bananas often ripen faster than you can eat them.
Slow down the process by separating bunches and storing bananas apart from each other.
As they age, bananas, like many fruits and vegetables, emit a gas called ethylene that accelerates ripening.
By separating them, the ethylene gets a chance to escape, thus reducing each banana's exposure to it and slowing the ripening.
— From wire reports
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