Day 16 - Squash and Politics

Well, I did the math and it doesn't look good.  Even if I make squash every day from now until the end of the CSA season, getting to 104 recipes is almost impossible.  Even if I use winter squashes, at best all I get out of it is a little variety.  There just isn't enough time.  I'm not giving up on the the challenge, but it is starting to look like getting to 104 recipes may not be possible.  I'll still try though.

All that said, I was amazed today when I looked at my page counter and found that I have had almost 6,500 page views since I started this little journey.  Thank you everyone for your support and readership.  I am having a lot of fun with this little pet project of mine, and I hope that you have as much fun reading about my cooking as I have had writing about it.

Tonight we had some good friends over for dinner and a robust conversation on the state of politics in Virginia.  Despite the very real threat of rain, I decided to barbecue some chicken.   What goes well with barbecue and politics?  Potato salad of course!  The discussion, spending time with good friends that we hadn't seen in a while, and with a very nice Claret (brought by our friends) from Linden Vineyard here in Virginia made for an excellent combination.

This is another adapted recipe.  I've been making something similar for years.  This time I added grilled squash to make it "bloggable".  Enjoy.

Potato and Squash Salad


7 or 8 medium potatoes cut in half and then into 1/2 inch slices
1 cup feta cheese crumbled
2-3 medium grilled squash cut into 1/2 inch dice
1 cup of sliced kalamata olives
2-3 cloves of garlic
1/2 cup of dill
2T Olive Oil
1/4 cup red wine vinegar

Fill a large pot with water.  Add enough salt so that the water is well salted.  It should taste like sea water.  Bring the water to a boil.  Once the water is boiling, add the potatoes and cook until the potato is just soft.  Drain, wash, and set aside to cool.

Once the potatoes are cool, add the feta, squash, and olives.  Take the stems off the dill, chop and add the dill.  Crush or finely mince the garlic and add that as well.  Stir well, then add the red wine vinegar and olive oil.  Stir to incorporate all of the ingredients.  Refrigerate for at least an hour, longer if you have the time.  The longer this sits, the better it is.

Reviews:  Well liked all around.  The little ones even ate it.  This is one of Becca's favorites.  The leftovers will be fought over tomorrow.