It seems that some part of every meal these days comes fresh from our garden or the farm. It's a good feeling, knowing where your food is coming from, wandering out back to see what's ready for the taking, planning your meals around the abundance that follows you home.
The summer squash - zucchinis, yellow neck, pattypan - are some of my favorites. It seems they pop up over night, with a large, ripe squash ready for picking on what seemed a bare stalk the day before. And pattypan? The name is as cute and as odd as the squash itself.
A lesser known relative of the zucchini and yellow squash, pattypans (sometimes called scallop squash) are similar in taste, though a bit firmer in texture with a thicker peel. Usually white, but sometimes yellow, these squash hold up great on the grill.
The summer squash - zucchinis, yellow neck, pattypan - are some of my favorites. It seems they pop up over night, with a large, ripe squash ready for picking on what seemed a bare stalk the day before. And pattypan? The name is as cute and as odd as the squash itself.
A lesser known relative of the zucchini and yellow squash, pattypans (sometimes called scallop squash) are similar in taste, though a bit firmer in texture with a thicker peel. Usually white, but sometimes yellow, these squash hold up great on the grill.
Patty Pan Kebabs
1-2 patty pan squash, seeds removed, cut into 2" chunks
1 medium onion, cut into chunks
olive oil
salt and pepper
chopped fresh herbs (basil, parsley, rosemary, etc.)
bamboo skewers
1-2 patty pan squash, seeds removed, cut into 2" chunks
1 medium onion, cut into chunks
olive oil
salt and pepper
chopped fresh herbs (basil, parsley, rosemary, etc.)
bamboo skewers
Arrange squash and onion pieces on skewers. Brush with olive oil on all sides. Sprinkle evenly with salt, pepper and herbs. Grill for 5 minutes each side.
After dinner, the left over squash went into the fridge, where it shared a shelf with the remains of other meals: a quarter of a roasted red pepper, half a roasted tomato, a handful of garbanzo beans. A mix like this might end up going to the chickens or the compost, but in what I can only deem a stroke of brilliance, I threw it all in the food processor with a drizzle of olive oil and dash of salt, turning the whole mess into an awesome roasted vegetable spread.
Spread on toasted focaccia bread, it was just one more way to enjoy the local harvest.
3 comments:
This time of year, it seems totally feasible to eat all local foods. It's those dreary months of winter that make it all seem like the most crazy idea.
I saw those cute squash at the farmer's market the other day but had no idea how to cook them. I'll look for them again this week now that I have a recipe to try!
Emma, I'm not ready to think about winter yet! But yes, I agree with you and was just talking with a friend about the same thing. Have you read Barbara Kingsolver's Animal, Vegetable, Miracle? It's a very inspiring book about a year of eating locally.
Sarah, hope you enjoy the squash!
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