Project Foodie - Savory Summer Squash

Savory Summer Squash

Zephyr

I shocked my husband last summer when I admitted to him that Squash was my favorite vegetable. His favorite is definitely tomatoes and I guess he just assumed I shared his passion. No, I had to confess that Squash, especially Summer Squash, could be served on my supper plate every day and I would be thrilled. Steamed, sautéed, fried, baked, grilled, casserole, even raw, bring them on!

Globe Squash

We grow many different types of Summer Squash: many Italian varieties that are designated by name according to the region or town they come from; standard yellow and zucchini squash; new hybrids such as the delicious Zephyr; native American types, too. The colors, textures, flavors and shapes are all very different from each other. We participate in a seed-saving initiative with Slow Food in an effort to preserve old varieties. One we grew last year for the first time was Tohono Odom, a native American gourd-shaped squash that could be eaten at all stages: blossoms; small and tender like zucchini; mature like winter squash. What a great vegetable, providing so many options!

Costata

We first tried Fried Squash Blossoms on a trip to Italy. They are traditionally stuffed with cheese and anchovies. The anchovies are a flavor most Americans are not fond of so we make them with just the cheese. If you grow your own Squash and want to try Squash blossoms, pick just the male flowers: they grow on a long stem. The female flowers have the baby fruit attached. Only harvest a few male blossoms at a time as the plant needs some to pollinate the females. More local farmers are offering the Squash Blossoms for sale at markets. This way you can be sure they have not been sprayed with pesticides. If you don't see them for sale, ask! You might need to explain it but many farmers are happy to sell the blossoms, too.

Cooking Summer Squash and Zucchini

Yellow Zucchini

I tend to cook these vegetables very simply: if you try different varieties you will find out how different the flavors are. Not that there is anything wrong with cream, melted cheese, herbs and other flavors but I would argue to try these preparations…

Grilled Squash

1. Wash and slice Zucchini or Squash lengthwise into ¼" thick slices.
2. "Marinate" in just enough Olive Oil to coat, salt and pepper.
3. Grill over medium heat until tender.
I like to take these back to the kitchen, roughly chop them and toss with cooked pasta. This dish can be served hot or cold. Another method is to cut the squash into 2 inch chunks. Marinate and thread onto bamboo skewers with onions and peppers.

Fried Squash Blossoms

These are very easy, elegant and delicious!
1. Wash fresh Squash blossoms, drain on paper towel well.
2. Prepare 1 beaten egg and seasoned bread crumbs to coat blossoms.
3. If you like you can stuff with goat cheese or cream cheese (this takes a little practice). With a spoon carefully open the flower and fill with 1-2T cheese, depending on the size of the flower. Pull flower petals closed around the cheese.
4. Dip filled or unfilled blossoms into egg, coat with bread crumbs. Fry in hot Olive Oil until browned and crispy.
You eat the whole thing: stem end and all!

About the Gardener

Moore Farms, with a lot of help from our Friends, offers a new way to order fresh local and organic foods for your family’s table. We distribute locally in the Southeast with pickup locations in Metro Atlanta. Features of our program include custom ordering options, a wide array of products, nutrition information and plenty of our own delicious recipes for your culinary delight. Based on farmer availability we offer items such as fresh fruits, vegetables, honey, eggs, cheese, flowers, herbs, and pantry foods. All produce is either grown naturally on our farm, on one of our Friend’s farms or Certified USDA Organic grown here in the Southeast. Other items are carefully selected for their artisinal character. For more details go to: www.moorefarms.locallygrown.net.