Posts Tagged ‘squash’

Squash Madness

Between my local CSA and our garden I am getting about 10 squashes – zucchini, yellow summer squash, patty pan, spaghetti squash – a week coming into my kitchen! What to do with it all?!

Squash soup, stuffed squash, baked squash, fried squash, squash fritters, squash bread, squash spread, squash relish, squash in salads, in stir fries, in pasta sauce, in omelets…every day, for weeks now…My family is very tolerant and my freezer is full! And I will probably get 10 more squash next week!

Here’s how I cook squash

Squash Soup

one medium onion or leek

one large potato

6 cups vegetable stock

marjoram and salt to taste

lots of squash

Sautee one onion or leek in some butter and oil. Add squash chunks, marjoram and salt.

[I make this with zucchini or patty pan or a combination. Patty pan squash makes a nice thick soup when pureed so I leave out the potato.]

Add stock and simmer until the squash is soft. Puree.

Squash Fritters

(adapted from “The Victory Garden Cookbook” by Marian Morash)

2 eggs

2 C grated zucchini or yellow squash

1/4 c flour

1 T melted butter

salt and pepper to taste

3/4 t dried mint

2 T finely crumbled feta cheese

Beat eggs and combine with remaining ingredients/Spoon 3-4T of mixture per fritter into hot oil and fry on both sides until browned and crisp.

Makes 6-8 fritters.

Zucchini Bread

(adapted from “The Victory Garden Cookbook” by Marian Morash)

3 c flour (combination of white, whole wheat and spelt)

1 t baking soda

1 t baking powder

1 t salt

2 t cinnamon

1/2 t nutmeg or ground cloves, or both

3 eggs

1 – 1 2/3 c sugar (I use 1 cup, half brown)

3/4 c vegetable oil

1 t vanilla or 1 packet vanilla sugar

2 c grated zucchini

raisins and nuts, optional (I use dried cranberries or chocolate chips)

Beat eggs, sugars and oil. Add spices and vanilla. Mix well. Add in dry ingredients. The batter is very stiff. Add grated zucchini and any other add-ins you wish. Bake 50-60 minutes at 350F in greased and floured loaf pans, or 25 minutes in muffin tins. Makes 2 loaves or 2 dozen muffins.

Zuchini Spread 

thanks to Allison for pointing me to this recipe from “the kitchn”

Sauteed Zucchini and Onions

1 or two onions thinly sliced into rings

a medium zucchini thinly sliced into rounds

butter and oil

salt and pepper

cheese to melt on top

Sautee onion and zucchini until onion is translucent and zucchini is softened. You don’t want mush, but you don’t want crispy either. Season with salt and pepper. Melt cheese on top.

Here’s how I preserve squash

Freezing: Squash don’t freeze well, but you can freeze the bread, the spread and the soup. I also tried freezing one cup portions of shredded zucchini for use in making zucchini bread later in the year.


Zucchini Relish

(from “Food in Jars” by Marisa McClellan)

6 cups copped green bell peppers (about 8 whole peppers)

6 cups grated zucchini

2 1/2 cups grated onions

4 cups apple cider vinegar, divided

2 cups sugar

salt to taste

2 T mustard seeds

1 t celery seed

1/2 t red pepper flakes

Combine vegies in pot. Stir in 2 c vinegar and simmer about 30 minutes until veggies have cooked sown. Drain and return veggies to pot. Add remaining 2 cups vinegar and the rest of the sugar nd spices. Simmer 5 minutes. Pour into hot jars and process 10 minutes. Let sit in the pot 5 minutes before removing to prevent bubbling over from a swift change in temperature. Makes 5x 500 mL jars.

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Monday Menu

The great thing about summer and all the vegetables available is that you don’t really have to do anything complicated or labor-intensive to have a great meal. I suppose the most work in this whole dinner was slicing the vegetables… Even the cooking took less than about 10 minutes!


Tomato*, mozzarella and basil* salad

Green salad of lettuce° and cucumber*

Grown-up additions to salad: baby chard*, beet*, turnip* and arugula* greens

Yellow squash* and onions°

Corn on the cob°

The first salad is a classic combination, but with tomatoes and basil fresh from the garden it is sublime!

When I was a kid, we used to have zucchini quite often in the summer and we always had it the same way, sliced into  rounds and  sauteed with onions, then topped with melted American cheese. I made this version without cheese and loved pairing the yellow squash with the red onion.

Simple but delicious!

The corn on the cob was a disappointment. I got it at the farmer’s market so it was pretty fresh, but it is not the Jersey sweet corn we enjoyed back home. Still, it wasn’t bad and I think the leftover corn will make great fritters! And we got to use our special corn on the cob boats with cob holders. Last summer when they saw these for the first time in the US, the girls thought these were the neatest things they’d ever seen. So we brought a set back with us!

Classic, cheap, plastic, kitsch…

Oh, the green salad was not photo-worthy. Just salad and cut up cucumbers. I ate the additional grown-up greens too fast to photograph them!

Hope you enjoyed your dinner tonight!

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