LET'S PLAY SQUASH
Zucchini, yellow crookneck, pattypan and 8-ball, oh my! The summer squashes are making their appearance on the scene and at the North Park Farmers' Market. Tender and small, these guys are ripe for the picking, and eating too!
The pattypan and yellow crookneck squash from Kawano Farms are as sweet as can be. Steam them, sautee them or throw them on the grill. Any way you eat it is sure to be delicious. The 8-ball squash from JR Organics is perfect for stuffing with a little pork sausage from Da La Ranch and some wild rice. Or go raw and dip slices of Valdivia Farms' tiny squashes in Lisko Imports' spicy Cascabel Pepper hummus for an afternoon snack.
Farmer's like Valdivia and Suzie's Farm are putting to good use more than just the fruit of the plant, they sell the squash blossom as well. Try them in a quesadilla or omelette, or use this method and impress your family or guests:
Saute a few shrimp from Poppa's Fresh Fish with garlic, then blend with some ricotta or quark from Taste Cheese or Springhill Farm, adding fresh herbs to taste. Stuff 3 or 4 squash blossoms per person with the shrimp mixture. Most recipes call for battering the blossoms and deep frying, but we go a little healthier and easier by dipping them in a little beaten egg and then cornmeal and sauteeing quickly in some good olive oil from Thyme of Essence. Serve on a bed of pea shoots from Suzie's Farm, with a little drizzle of pesto from Lisko Artisan Deli.
Get your squash on!