OK OK, so I should have picked the
squash a lot sooner. but it just kind of crept up on me, or the garden
I should say. I had two of them the size of the one I'm holding in the
photo. I cut one in half lengthwise, scooped out the pulp, sauteed it
with onion, garlic, basil and tomatoes, piled it back in the zucchini
"boat", topped it with feta cheese and baked it. The filling was
delicious (even my kids loved it), but unfortunately the "boat" never
got tender. I think once a squash gets this big, it's gone. Here are
couple other recipes using squash.What good ideas do you have for a monster zuchini?
With their scalloped edges and round shape, pattypan squash are perfect for the grill
Ingredients
2 tablespoons olive oil
3 garlic cloves, minced
˝ teaspoon kosher salt
Coarsely ground black pepper
2. Toss squash with olive oil, garlic, salt and pepper. Place on grill rack. Cook until browned, about 6 minutes on each side. Serves 4.
"Southern-Style Veggie Plate," July 2009.
Nutritional Information Per serving: 120 calories, 8g fat, 0mg chol., 4g prot., 11g carbs., 4g fiber, 250mg sodium.
Summer Vegetables with Olive Oil and Italian Herbs
1 large yellow squash
3 red, yellow or orange bell peppers
2 tablespoons extra-virgin olive oil
˝ teaspoon red pepper flakes
1 teaspoon dried Italian herbs (thyme, rosemary, or oregano) or 1 tablespoon fresh herbs
1 teaspoon kosher salt
Coarsely ground black pepper
2. Prepare grill.
3. Place vegetables on grill grate over a medium-high flame; cook until vegetables are slightly browned and tender. Serves 6.
Recipe by Kristine Gasbarre ("Grilled Dinner, Italian Style," May 2009.)
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So the Relish garden is in full swing. In fact it's pretty close to being a jungle. How exciting it is to pick okra, green beans, eggplant, zucchini, and basil. The tomatoes are taking their time, but there are plenty to be had from the neighboring plots. The motto of the garden is one of fellowship and community. So, if you see produce that needs to be picked, you do. If a garden needs water, you do that too. As a result, the garden thrived while I was in Israel for 10 days. And there's an abundance of veggies there all the time. One of the most delightful things about the garden has been all the beautiful squash blossoms, which I've never grown before. Which also leads me to the squash, which leads me to the fact that I waited much too long to pick it and now have 2 4-pound monster zucchini squash on my kitchen counter. What do you do with those? Anyone got any ideas? In the meantime, here is a terrific okra dish my kids love.
Quick Okra Sauté
Ingredients
1 teaspoon butter
1/2 pound fresh okra
1/4 teaspoon kosher salt
Freshly ground pepper
Recipe by David Feder, "Relish the Season," July, 2006.
