Roxy and Cassius say, “Just give us the treats already!”
It’s already week 4 of this year’s CSA season and I’ve noticed that vegetables are ripening earlier than last year. New this week is French green beans (or haricot verts) and cherry tomatoes. To my surprise the box includes more peas (I guess the deer didn’t eat all of them)– this time snow peas and sugar snaps. Cassius, Roxy and I shared a few raw peas pods straight out of the bag. This share from Sol to Seed Farm includes:
French Green Beans
…and a free baguette from Grand Central Baking Co.
Summer squash varieties such as crook neck, yellow, zucchini, scalloped and pattypan are in season all summer right up to the first frost in northwest Washington. Summer squash is high in vitamin C, folate and fiber and low in calories (about 32 per squash) and carbohydrates. In a previous post I provided a recipe for squash soup base
which is great for utilizing a lot of surplus squash. If you are looking for comfort food and (at this moment) only care about flavor, try summer squash in calabacitas
and squash casserole baked in the Southern-style
Since it’s so abundant, I decided to share another really fast and easy way to store summer squash to prevent spoilage. First you’ll need a food processor with a shredding attachment (you can use a regular hand-held or box grater but it will take you longer). My Cuisinart food processor is a million years old (12 to be exact) and it works perfectly.
Recipe time: 3-4 minutes
Rinse and pat dry 3-5 whole summer squash. Cut the tips from both sides and then slice the squash in half lengthwise or for patty pan, cut into small pieces small enough to slide through the feeder of the food processor.
You’ll need a chef’s knife, a shredding attachment for your food processor and the summer squash
Fit the attachment onto the processor and turn it on. One by one, feed each piece of squash through the feeder until all the squash has been shredded.
Shredded summer squash
With a clean spatula, scoop out the squash into a quart-sized baggie. Press the squash towards the bottom of the bag and then press again to remove any excess air and seal with your fingers. It is now ready to freeze.
Shredded Summer Squash Ready to Freeze
Frozen shredded squash keeps very well in the freezer. When you are ready to use, thaw it all or break into large hunks and store the rest in the freezer. Use it to:
- saute in olive, onion and salt and add as a layer in your favorite lasagna
- saute squash in olive oil as a step in making minestrone soup
- add to breakfast muffins and other quick breads
- saute in olive oil, ground cumin and garlic, then add cheese for an earthy enchilada stuffing
- feature in a frittata with sauteed shallots, thyme or rosemary, olive oil, parmigiano reggiano and eggs