Squash!

Several delicious and unique varieties of summer squash and zucchini are in abundance at Turtle Bend Farm this time of year. We are growing some beautiful Zephyr Squash (pictured above), as well as tender Golden Zucchini, and the "cream" of the crop, White Scallop (or Patty Pan) Squash. They call all be used interchangeably but they all have their unique qualities. The Zephyr is the best raw squash with it's crisp sweetness, but it also holds a good shape when stewed or grilled. The Golden Zucchini is wonderful grilled or sauteed, and the Patty Pan is known for it's creamy texture when mixed in a casserole. To help our loyal customers and CSA members make use of these summer time treats, we would like to share a few ways that we enjoy summer squash and zucchini. The possibilities are endless (grilled squash, squash soup, stuffed squash) but we've just included a few of our favorites. Enjoy!

Mecca Mae’s Squash Casserole
This is a family recipe from Mecca's great grandmother.

1.5-2lbs fresh Summer Squash (or Zucchini)
2-3 Tbsp grated fresh Onion
1 Tbsp Butter
1-2 Eggs
15 saltine crackers, crumbled

Topping:
10 saltine crackers, crumbled
Paprika
Pepper
2 Tbsp Butter

(Optional): Grated cheese in casserole and topping
(Optional): Chopped fresh herb of your choice in casserole and/or topping. (we like basil, thyme or parsley)

Preheat oven to 350 degrees.
Chop squash into like-size pieces and boil in salted water until tender, about 8-15 minutes depending on size of pieces. Meanwhile, grate onion. Drain squash, return to pot and mash up. Add next four ingredients, mix well and pour into a baking dish (I use the 8x8 glass baking dish).

Crumble remaining saltine crackers on top and dot with butter. Sprinkle with Paprika & Pepper and bake for 35 minutes. Serve warm, and leftovers are good too!


Fried Squash
This is Adam's favorite way to eat squash.

1-1.5 lbs fresh Summer Squash or Zucchini
1 cup cornmeal mix
1 egg
1 cup milk or buttermilk
salt & pepper
1 cup or more, vegetable oil of your choice for frying
iron skillet if available

Slice squash in half or thirds, and again lengthwise (especially zephyr and zucchini) into ¼ inch thick pieces that are about 2 inches long. Sprinkle with salt. Crack egg into a bowl, add milk and mix together. Put cornmeal and pepper into separate bowl. Dredge squash pieces first in milk mixture, then coat with cornmeal.

Meanwhile, heat oil to medium heat (not smoking). Once oil is hot (drop a sprinkle of cornmeal into oil- if it sizzles the oil is ready.), place battered squash pieces into oil in one layer. After about 3-4 of minutes, flip pieces over with a fork and fry other side for 2-3 minutes. Remove onto a plate with several paper towels to drain. Repeat. Serve warm or room temperature.


Stewed Squash and Onions
A simple and easy "old standbye" that highlights the real flavor of the squash.

1-1.5 lbs fresh Summer Squash or Zucchini
1 medium/large white or yellow onion
1 tbsp butter
Salt & Pepper to taste
Optional: fresh chopped basil, thyme or parsley

Slice squash into 1-inch pieces. Slice onion into 1-inch eighths (“moons”). Add one cup of water and 1 Tbsp butter to a medium sized pot. Place squash and onions into pot and bring water to a boil, then lower to a simmer for about 10 minutes. Remove from heat and drain most of water. Add fresh herb and salt and pepper to taste. Toss and serve warm.