I took it as a challenge.
My family is a Community Supported Agriculture (CSA) member at Great Country Farms in Loudoun County, Virginia. We've been CSA members for the past 7 seasons. CSA is a program where a local farm provides organic produce, and members pay a fixed fee per week. We receive about a bushel of a wide variety of wonderful fruit and vegetables every week delivered right to out door. Visit GCF here: http://www.greatcountryfarms.com/
GCF also offers onsite picking. This year, for the first time, GCF has expanded, and has put squash in the early summer boxes. We've also received lettuces, herbs, peaches, onions, garlic, pluots, asparagus, kale, chard. spinach and other early summer produce.
This week, the box had over ten pounds of various squashes. Patty pans, yellow squash and zucchini. Some were the size of a baby's leg. 18 squash over all.
My family took one look and said…."we're going to be eating squash all summer."
I took it as a challenge.
So this will chronicle our summer's squash experience. I'll include the recipes and my family's reaction to what I make. Hopefully we'll have enough squash to eat squash at least 5 days a week. On occasion, I may include a non-squash recipe. We'll see.
So for my first entry:
Quick Ratatouille
2 medium squash (a mix of zucchini and yellow is good)
1 medium onion
2 garlic cloves crushed
Fresh basil
Fresh Parsley
1 can small dice tomato
1/2 cup red wine
2T Olive Oil
Cut squash into quarters, slice into 1/4 inch slices. Slice onion.
Heat olive oil in a heavy bottomed pan. Saute onion until lightly browned. Add squash and cook until lightly browned. Add crushed garlic. cook for a minute or two more. add wine and deglaze pan. cook until the wine is reduced by half.
Add Tomato, chopped basil and chopped parsley. Cook until well heated and incorporated.
Serve with sour dough bread.
Results:
wife loved it. 18 year old was indifferent. 14 year old liked it. 8 year old wouldn't touch it.
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