"It maintains its color," he says.

For a different taste of summer, drying is another option, a fact not lost on Italians who often dry their tomatoes.

Corey Buck, the current chef and owner of John's Restaurant, dries several types of spring and summer produce, including asparagus, and summer squashes.

"I like to dry a lot of stuff," he says. "I dehydrate things and make a powder out of them."

When ready to use, he toasts the powder and adds it to dishes such as risotto. Next spring he will add asparagus powder to soup stock and fresh asparagus when making soup.

Bizarro also makes use of drying. As yet another way to rise to the zucchini challenge, he makes zucchini chips.

He slices the zucchini thin on a mandoline, puts the slices on a cookie sheet and leaves them in oven with just the pilot light on.

"They get as crispy as potato chips," he says. "The flavor condenses and they get real nutty."

You can use them as a garnish or as munchies. "They will last forever as long as you don't let them get humid."

So, can you save summer?

Nothing can compete with taking a stroll in the garden and popping a sun-warmed cherry tomato in your mouth. But, a sauce made with that tomato's plum-style relative or a dish of corn kernels from a nearby ear will taste awfully good come January.

APPLE BUTTER

7 cups homemade applesauce (see note)

5 cups brown sugar

1/2 teaspoon cloves

1 teaspoon cinnamon

1 cup apple cider

Mix all ingredients until smooth. Bake at 200 to 250 degrees until mixture is thick, clean and smooth, several hours. Freeze or refrigerate for up to two weeks.

Note: To make homemade applesauce, peel and core the apples. Add a small amount of water to pan. Cook over medium to low heat, stirring often and adding more water, as necessary. Puree with a hand mixer or in a blender. — Amy Condon, Cottonwood Farms

ZUCCHINI SOUP

2 quarts zucchini, cut in 1/4-inch cubes

1 medium yellow onion, chopped

3 cloves garlic, halved

1 cup coarsely chopped cilantro

1/4 cup virgin olive oil

2 teaspoons ground oregano

3 teaspoons ground cumin

2 lemons

Freshly ground white pepper

Salt to taste

1 quart plus one cup filtered water

Use a wide heavy saute pan or deep skillet; 3 inches by 12 inches works well.

Pour olive oil into pan. Place on medium heat. Add garlic, onions, zucchini and cilantro, along with spices and condiments. Saute approximately 20-30 minutes, turning occasionally.

The most important part of the preparation is to get the veggies to give up their juices and get to the point just before they caramelize or start to brown. Use medium heat. Stir the veggies often and look for the point when the juices stop running and you notice the oil separating from the liquid. Next add enough water to cover the veggies and simmer for 5 minutes, adding water if needed.

Let cool and then blend on high speed until totally smooth. You may have to add additional water to get convection. The consistency should be like a milkshake. Check for salt and add lemon juice to taste. Chill thoroughly before serving. Serve the soup with frozen bowls from the freezer.

Optional: Garnish with a swirl of softened sour cream and whole cilantro leaves. — John Bizarro

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Contact Cindy Sutter of the Daily Camera in Boulder, Co., at www.dailycamera.com.