Every summer there is always one or two crops that delivers us perfect, abundant produce. This year it’s summer squash, the plants loved their conditions and we haven’t had any trouble with pests or mildew. So you will be sharing in this abundance as our first patch winds down and our new one is gearing up for another round of these wonderful summer treats. Summer squash comes in all shapes and sizes. It has thin edible skin and is a fantastic low-calorie vegetable. If you are wondering how to cook summer squash, there are plenty of creative and delicious ways and here are just some ideas:
- Grilled vegetable skewers: Cut the summer squash and zucchini into chunks and thread them onto skewers. Brush with olive oil, sprinkle with salt and pepper, and grill until tender and slightly charred.
- Roasted: Toss together squash rounds, olive oil, salt and pepper. Arrange in a single layer on a rimmed baking sheet and top with Parmesan cheese. Roast in preheated over for 12-14 munities, then transfer to broiler for 1-2 minutes until cheese is crisp and golden brown. Garnish with herbs.
- Zucchini noodles (zoodles): Use a spiralizer or peel the zucchini into thin ribbons to turn the zucchini into noodles. Sauté them in a pan with garlic and olive oil and serve with your favorite pasta sauce or as a base for stir-fries.
- Stuffed zucchini boats: Cut zucchinis in half lengthwise and scoop out the centers. Fill them with a flavorful mixture of cooked ground meat (such as chicken or turkey), vegetables, herbs, and cheese. Bake until the filling is cooked and the zucchini is tender.
- Sometimes the simplest methods are often the tastiest! Cut squash lengthwise and brush with olive oil then grill on the BBQ until cooked. Sprinkle with herbs and finish with a bit of parmesan cheese and lemon juice. What a nice, easy way to enjoy summer squash and zucchini at the height of summer.
Here is what you can expect this week:
Vampire Plums Ruby red skin with hints of green and red, juicy flesh. Eat fresh or make an easy plum cobbler with a sweet crumbled dough for a quick and easy summer dessert. Serve warm from the oven with a scoop of vanilla ice cream.
Red and Green Clapp’s Favorite Pear Mix Unlike other pear varieties, Clapp’s Favorite pears ripen quickly and should be stored in the refrigerator. They don’t get soft but should be eaten hard and crunchy like an apple.
Lettuce Mix As we get into mid to late summer, outdoor grown lettuce changes to a more earthy, hardier taste. A wonderful base to create your own custom salads. I add whatever is in the fridge for toppings including sliced left over chicken, fish, rice or quinoa. Marc makes a big batch of dressing each week with whatever herbs we have on hand. It makes for a hearty fast lunch.
Summer Squash I warned you that we have a bumper crop. Being a part of our CSA program is to share in these bonuses. See above for some great new ideas.
Beet Mix with Greens Beets are famous for their roots and are so delicious roasted, but beet leaves are tasty too. Clip them off right away to extend the life of both the beets and greens. Wash the tops and sauté with olive oil and garlic or toss in your salad or smoothie.
Green Onions They may be small, but green onions are one of the most powerful of the culinary world. There is almost nothing a green onion doesn’t make a little tastier. Try them as a pizza topping, in green goddess dressing, throw them into stir fries, char them on the BBQ and even use them for a perfect egg salad or potato salad.
Winter Savoury A strong herb that combines well with vegetables and rich meats. It has a sharp peppery flavour with a pine undertone. It dries well by hanging up side down and storing in jars for winter cooking. Savoury can stimulate appetite and aid in digestion.
Enjoy
