Sizzling summer squash
Having located spring onions and asparagus, we decided to celebrate strawberry season, a late spring crop that can be found in abundance at local farms. I even had one of my favorite recipes, strawberry pork chops, on the ready.
I checked out Boyer Farms' Facebook page and saw a post by a customer complimenting the farm on its strawberries on June 1. But when I pulled up on June 7 to the stand in Severn to purchase some, there were none. The season was done, cooked to a premature end by an early heat wave.
So, I had to use California strawberries for my pork chops. I also needed to find something else to write about.
"This early heat is good and bad," said Jeff Kreit. "On one hand, strawberry season sucked. But all the summer produce is coming in early."
Kreit works with his friend George Zahradka on Zahradka Farm in Middle River. They grow an eclectic array of fruits and vegetables which Kreit takes to sell at local farmers markets, including the one I visited Saturday in Severna Park at the Park and Ride at Ritchie Highway and Jones Station Road.
They've been selling produce at this market for 16 years: In fact, they were there on the first day it opened.
"And we've been here ever since," Kreit said. He pointed up to his right, "Right here, under this tree."
A choice spot on a day that was slowly cooking up to be another 90-plus degree scorcher. Which brings us to exactly what this heat is bringing - squash. And plenty of it. Zucchini, both green and yellow; patty pan squash; hybrid squash and - the squash I was after - summer squash.
Of all the squashes that grow in the summer, I would have to say summer squash is my favorite. Zucchini has a small bit of a harsh quality to it, which I attribute to its skin. Yellow zucchini is milder, though its skin is still a tiny bit bitter to me.
But summer squash is mellow from the skin in - the fact that the skin is so tasty and easy to bite makes preparation as easy as washing it and removing its ends.
Kreit sent me on my way with a bag filled with the buff yellow squash with its fat bottom and goose neck. He also gave me a few suggestions for cooking it up - one involved slicing a variety of summer squash, tossing it with a drizzle of olive oil, placing it with pierogies in a glass casserole and then cooking it all in the oven at "300 something" for about 45 minutes.
I wanted to try it, but when I sat at home with my frozen Mrs. T's potato and onion pierogies and my squash, I suddenly wondered if the pierogies should be thawed or frozen or maybe even cooked first. With a deadline looming, I decided to save that for later and go with my original plan - summer squash saute. I picked this because I am lazy when it comes to cooking. The fewer the ingredients and steps, the happier I am.
Stuffed Summer Squash - News
Kreit said Zahradka will be growing, picking and selling squash well into the summer. If things go as planned, they'll have squash blossoms on Saturday at Severna Park, which he said taste great stuffed with goat cheese and crab meat.
An upcoming menu will have black quinoa with shaved vegetables, ricotta-stuffed fried squash blossoms, and a Scarborough Farm--one of the local farms the restaurant directly works with--heirloom tomato panzanella salad. At the May barbecue,
They also have plenty of eggs, summer squash, red and yellow onions, kale and kohlrabi, although the kohlrabi had sold out by the time I got to the market. Vine Hill Farm has spectacular bouquets with some of the most beautiful canterbury bells -- both
A light, clean corn jus added moisture and just a touch of summer sweetness. Even a simple grilled vegetable and grain salad conveyed a sense of opulence, the grilled sweet green peppers, summer squash and roasted tomatoes mixed with perfectly cooked
We found him taking orders for tomato fettuccine, a lasagna with ground beef, and another layered with summer squash, mushrooms, and house-made ricotta cheese. “From scratch" is the theme here (check out the circular scratches on the truck that are
Points In My Life: Low-Point Stuffed Summer Squash
Cut the ends off the squash. Cut squash in half, widthwise, and then slice each half lengthwise, leaving 4 pieces. Carefully scoop out inside, leaving the squash looking like a little hallowed out boat. Finely chop the scooped out squash and place in a bowl. Mix in bread crumbs, butter, and garlic powder. Combine well. Place spoonfuls of squash mixture back into the little squash boats. Heat grill (medium/high heat) and place squash on grill. Close lid and grill about 10 minutes. (I placed my squash on aluminum foil before placing on grill). Remove and add a few pinches of fresh chives. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here .
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Grilling for Dummies
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