A Farewell Feast to Summer Squash
The thought of a summer garden brings instantly to mind more than one vegetable.
Probably at the top of the list is the wonderful tomato which takes us through the heat of summer, only taking a break when the temps become extreme. Tying for second place for me would be the cucumber and summer squash. Old fashioned yellow crookneck is my longtime favorite. I’ll be just as happy, though, with a basket of yellow straight neck or zucchini. Farmers markets and health food stores usually feature locally-sourced produce. You will probably find an extensive selection of heirloom squashes that are mighty tasty, and also offer a variety of color patterns on their skins.
Summer squash is so versatile.
Eat it raw in salads or with dips. Stew for long periods with other ingredients such as tomatoes, peppers and onions. They can be skewered and grilled, or worked up nicely in a stir-fry with a selection of Asian vegetables. Summer squash is so prolific when climate and rainfall cooperate with the gardener’s efforts. I’ve been told of people in small towns where locking the car and house is not common practice. However, it becomes routine when squash is ripening quicker than people can eat it up or put it up. After the freezer is full and the pantry can hold no more jars of pickled squash, neighbors lock their cars and screen doors to utility porches so their well-meaning friends cannot secretly unload any more squash on them.
When faced with too many from a bumper crop, I stew them with tomatoes, onions and sweet peppers.
This I put up in the freezer. These containers of stewed vegetables come in handy at later dates for soups, stews, beans and spaghetti sauce.
Summer squash are perfect for pickling.
I’ve even heard of people who cook and mince them up to mix in with Fido’s canned dog food and kibble. This just shows how versatile the squash can be. Or, how creative people can get when faced with a surplus.
Let’s eat this wonderful vegetable fresh while we are able, before the pumpkins and winter squashes come to market.
Here are some recipes to help with the feast. Maybe a late summer squash-tasting might bring the neighborhood together for a cookout. Enjoy with the other fleeting moments of the summer garden, and look forward to next year’s crop.
End of Summer Squash Casserole
Equipment
- 1 to 3-quart saucepan, with lid
- deep dish pie plate or shallow au gratin dish, no more than 2 quarts
- potato masher
Ingredients
- 2 pounds summer squash; yellow, zucchini, patty pan, crookneck, or heirloom cut in 1-inch chunks
- 1 cup vegetable or chicken broth or water
- 1 small onion chopped
- half a sweet red bell pepper chopped
- 2 large fresh tomatoes cored and chopped
- 1 tsp. Italian herb blend or Herbes de Provence
- 4 ounces Monterey Jack cheese grated
- 3 slices stale bread; sourdough or rustic Italian cut into 1-inch cubes
- Salt and pepper to taste
Instructions
- Place the squash in the sauce pan along with the broth or water. Cover and cook over medium heat for about 20 minutes, or until the squash is tender.
- Remove pan from heat and mash squash in the pot with the potato masher.
- Add the remaining vegetables, herbs and bread. Salt and pepper to taste.
- Stir to combine before adding the cheese.
- Pour into the baking dish and place in a 350°F oven. Bake, uncovered, for 30-40 minutes, baking until most of the liquid is gone.
Notes
*Serve with rice or buttered noodles.
*Great for buffets along side cold roasted ham, pork or beef.
Summer Squash Pie
Equipment
- deep dish pie plate or shallow au gratin baking dish
- skillet
Ingredients
- 1 9-inch pie shell pre-baked
- 1 medium onion minced
- 2 pounds summer squash; zucchini, crookneck, patty pan, or any heirloom variety grated
- ½ pound fresh mushrooms sliced
- ½ stick butter or ¼ cup olive oil
- Salt and pepper to taste
- 1 tsp. dried dill weed
- ½ tsp. dried basil
- ½ tsp. dried oregano
- ½ cup whole milk sour cream
- paprika for dusting on top
Instructions
- Saute' the onion in the butter or oil for 2 minutes.
- Add the grated squash and sliced mushrooms. Cook over medium-high heat for 2 minutes; season to taste with salt and pepper.
- Sprinkle in the dried herbs; stir and remove from heat.
- Stir in the sour cream and pour into the pie shell.
- Dust top of casserole with paprika.
- Bake in a 375°F oven until bubbly and a little brown on the top°; about 30 minutes.
- Allow to set on the counter for 20 minutes before slicing.
Notes
For more recipes to take advantage of the fleeting days of fresh garden produce, click this link: