- Cherry tomatoes
- Slicing tomatoes
Summer squash does not need to be peeled or seeded; simply wash and trim the ends. With the skin on, summer squash is a great source of vitamin C.
Squash can be eaten raw, or cooked in a variety of ways. Squash is mostly water, so it may make some recipes too watery. To remove some of the liquid, cut the squash, salt lightly and let sit in a colander for 30 minutes. Then rinse and use in your recipe. Try baking squash in a 350° oven, topped with grated hard cheese.
(You may need to broil for a couple minutes at the end to brown the cheese.)
This PDF download has nice photos of the different types of summer squash, and more cooking and storage tips.
Source: Pennsylvania Nutrition Education Network
Recipe Double Feature
Summer Squash Pasta with Basil
Recipe: April Finnen
1 pound box small pasta, cooked
1 large zucchini, sliced
1 large yellow squash, sliced
1 to 2 tbsp. butter
1 to 2 tbsp. olive oil
2 cloves garlic, chopped
1/4 cup grated Parmesan
Handful fresh basil, chopped
In large skillet, sauté zucchini, squash and garlic in butter and olive oil over medium heat for about 5-7 minutes. Add cooked pasta and heat through. Remove from heat, stir in Parmesan and basil, and add salt and pepper as needed.
Tomato Cucumber Salad
Recipe: Amy Bigus Beach
1 large fresh tomato, diced
1 cucumber, sliced
1 to 2 tbsp. extra virgin olive oil
1 tbsp. garlic powder
1 tsp. oregano
Salt and pepper to taste
Combine all ingredients and serve immediately.
Bonus link: photos of these recipes
Link of the week
CSA Recipes: A new blog by one of our own Summer Creek CSA members:
Buy Local Challenge
(This section from the editor this week – Farmer Rick is recuperating from all that wheat harvesting!)
We’re halfway through Buy Local Challenge week. The challenge is a simple pledge that, as a CSA member, you’ve probably been doing anyway:
“I pledge to eat at least one thing from a local farm every day during Buy Local Week.”
Visit the Web site to learn more: