The Weblog
Weekly Reminder; Squash Recipes
Good evening to everyone in The Wednesday Market community.
This is your friendly weekly reminder that the Market is open for ordering. Place your orders by 10 p.m. Monday; orders are ready for pick up between 3 and 6 p.m. Wednesday. Newly listed items include cherry tomatoes, sweet corn, purple hull peas, and green bell peppers. Be sure to browse the market for all of these week’s product offerings. Here is the link: http://wednesdaymarket.locallygrown.net/market
Have you ever looked through the “Recipes” section of our Wednesday Market website? There are many inspiring recipes, but for some unknown reason, most of them feature fall and winter produce. There’s nothing wrong with that, but here we are – right in the MIDDLE of summer – and I think it’s time to share a recipe or two showcasing produce that is in season now.
I hope y’all like squash! I sure do. My favorite way to eat squash is fried, but I’m really particular when it comes to fried squash. No thickly sliced and battered squash for me. I only like it done the way that my folks do it. Mama learned how from my Mamaw, who sliced the squash very thinly, then added cornmeal mix and salt. You keep adding cornmeal until no more will stick to the squash. Then you fry it in a cast iron skillet, using a fair amount of hot oil. The squash is supposed to come out golden and crispy. While I know the theory behind frying squash this way, I am sorry to admit that I have not yet perfected the technique. Every time I try, I end up with burnt squash and a smoky kitchen. The best thing to do is just go to Mama’s house. I know she’ll do it right and the result will be delicious!
The following squash recipes were sent to us by Carmen Westerfield of Westerfield Farm in Molena. We hope they will inspire you to try cooking squash in new ways.
PATTYPAN SQUASH
2 large fresh tomatoes
5-6 medium pattypan squash
¼ cup melted butter (or olive oil)
1 bunch fresh basil
Sea salt
Grated parmesan cheese
Pre-heat oven to 350 degrees. Slice your squash, and then fine chop basil. Layer this in a casserole dish. Slice your tomatoes and layer them on the squash and basil. Sprinkle grated parmesan cheese on top and drizzle butter over layers. Bake for 30 minutes or until squash is tender.
STUFFED PATTYPAN SQUASH
1 cup grated zucchini
1 cup grated yellow squash
¼ teaspoon salt
6 small pattypan squash
1 tablespoon butter
½ teaspoon dried basil
Pinch pepper
1 tablespoon grated parmesan cheese
Combine zucchini, yellow squash and salt, stir gently. Let stand 30 minutes. Drain well, and press between layers of paper towels. Set aside. Cook pattypan squash in boiling salted water to cover 8 to 10 minutes or until tender but firm. Drain and let cool to touch. Cut 1/2 inch slice from stem end of each squash. Scoop out leaving shell intact. Place shells in a 13 × 9-inch dish. Melt butter in skillet. Add zucchini, yellow squash, and basil. Sauté 2 minutes. Spoon into shells and sprinkle with parmesan. Bake at 400 degrees for 15 minutes or until heated.
Source: 1988 Southern Living Cookbook
SQUASH CROQUETTES
2 pounds yellow squash, sliced
2 to 2 1/2 cups breadcrumbs, divided
½ cup minced green onions
2 eggs
2 tablespoons grated parmesan
1 teaspoon salt
½ teaspoon pepper
1 cup cornmeal
Vegetable oil
Cook squash until tender, drain and mash. Add 2 cups breadcrumbs and next 5 ingredients. Add more breadcrumbs if too soft. Shape into 18 longs. Roll in cornmeal. Fry in oil until golden brown.
Source: 1988 Southern Living Cookbook
Happy summer from all of us Sunshine Girls! We’ll see you at the Market on Wednesday.
Thanks,
Beverly