Tuesday, June 10, 2008

Tastes Like Summer

I have been buying vegetables and fruit from roadside stands for about a week. We took a trip to Ham's Orchard over the weekend and bought peaches, tomatoes (yes tomatoes), and zucchini. Yellow squash came from a card table vegetable stand near my mom's house, and a watermelon came from a truck farmer set up at a local restaurant. We are pretty full of locally grown veggies and fruit. Here are a few ways I have prepared them.

Squash Casserole#1
4 Large Yellow Squash steamed and mashed.
2 Medium onions chopped
2 Eggs
2 Tablespoons Sugar
1 Stick of Butter melted
1 Cup of Soft Breadcrumbs
Salt and Pepper to taste

Mix the squash, onions, eggs, sugar, half the bread crumbs, and half the butter in a mixing bowl. Spread the mixture into a baking dish, pore remaining butter and sprinkle the remaining breadcrumbs over the squash mixture. Bake at 350 for thirty minutes.

Squash Casserole#2
4 Large Yellow Squash steamed and mashed.
2 Medium Onions chopped.
2 Cup Shredded Sharp Cheddar Cheese
1 Teaspoon Curry Powder
1/2 Teaspoon Ground Coriander
1/2 Teaspoon Ground Cumin
5 drops Chili Pequin Sauce (Tabasco also works).
Salt and Pepper

Mix squash, onion, 1 cup of cheese, and the remaining ingredients in a mixing bowl. Spoon into a baking dish, sprinkle the remaining cheese on top of squash mixture. Bake at 350 for twenty minutes.

Friend Zucchini and Yellow Squash - Not a recipe more like a set of instructions.
Cut squash in thin slices
Dip in egg white water mixture (1 egg white 1/4 cup water)
Dip in Cornmeal type Fish Fry Mix
Fry in vegetable oil until golden brown
Sprinkle with season salt.

Zucchini with Tomato
2 Chopped Zucchini
2 Chopped Onions
2 Chopped Tomatoes
1/4 Cup Tomato Sauce
1/4 Cup Brown Sugar
1 Teaspoon Worcestershire Sauce
1 Teaspoon Cider Vinegar
Salt and Pepper

Saute onion in olive oil until clear add the remaining ingredients and simmer until the zucchini is soft. Add more tomato sauce if needed.

Baked Tomato
Cut tomatoes (As many as you need), sprinkle with chopped basil (we use lemon basil), sea salt, and pepper. Drizzle the tomato halves with olive oil and bake at 350. Sprinkle on some Feta or Parmesan cheese before serving.

Tomato Salad
Chopped tomato
Chopped Basil
A little Balsamic Vinegar
A little Olive Oil
Sea Salt to Taste

That's all I have right now. Anyone have some recipes to share? I could really use a few more ways to cook squash.


  1. Thanks for those recipes! That baked tomato sounds awesome and I hope to have plenty of squash to make those casseroles. I'm hoping that once harvesting is in full swing we will be eating fresh veggies every meal!

  2. Yum, Debbi, that second squash casserole is a must-try!!! Never would have thought of using cumin, etc. on summer squash, but of course it makes perfect sense and sounds oh-so-good. Gotta try it when the squash starts coming in around here!!! Geez. Of course now I'm thinking I should post some of my recipes, since they're way too long to put here. A cruel trick when it's too early to even eat them! (But our golden zuke is flowering like crazy, so I know it won't be long...)

  3. Hi ofb, If I didn't buy it, I wouldn't have squash now either. Lucky some local gardeners put them in early and are selling their abundance.

  4. Oh my, what wonderful food you make! It makes me tired just thinking of all those recipes. They look delightful, but I don't have as much energy/dutiful cook tendencies to do all that you do! And blog on top of it! Your children will look back and remember all these recipes you made for them. Good mother!

  5. Your recipes sound yummy. Now I want to find a farmers market so I can try them out!!

  6. That squash casserole #2 sounds right up our alley! YUM!
    One thing I like to do with squash is to make a squash-tomato-bacon skillet and top with cheese. Can it get any better?
    Hip-hip-hooray for summer!

  7. lewru, squash tomato bacan and cheese. I might gain five pounds.