8 Ways to Cook Zucchini and Squash

I'm finally coming up for air after the zucchini / summer squash / patty pan tsunami washed over my kitchen. I didn't keep a running tally, but I'm estimating that 50 pounds of squash has been harvested so far. It has slowed down a lot. Yesterday was the first day I didn't harvest a single squash (!) since the onslaught began.

My favorite way to cook is to look into the fridge or panty, and build a meal from what's at hand. The hulking basket of squash has spurred, nay, demanded inspiration and creativity. Instead of the usual question, "What's for dinner?" I start with the answer. "Ok, it's zucchini. But how?"

How indeed. Here's a roundup of what's been cooking, what worked, what flopped, and other suggestions:

1. Grilled - I have been missing out on my hands-down-favorite way to eat zucchini and squash. The simpler, the better. I slice lengthwise into 1/4 - 1/2 inch slices, toss with olive oil, salt, pepper, maybe a dash of balsamic vinegar, perhaps a hit of rosemary. Slap it on a hot BBQ, flip when it's brown. Eat. Makes delicious grilled veggie sandwiches.

2. Stuffed Zucchini - Many years ago I came up with a delicious stuffed zucchini (or zu-canoe) recipe for picnic dinner at Tanglewood fare. I can't remember it exactly, but I seem to recall raisins getting tossed in, and some cheese melted over the top. I will try to re-create and get back to you.

3. Sauteed - Of course, there's always a quick sautee with garlic, which makes a nice side dish. I really like to add the sauteed zucchini to tomato sauce to make a heartier pasta dish.

Zucchini Muffins

4. Chocolate Chip Zucchini Bread - The winner of the zucchini product popularity contest in my house was zucchini bread. I found this recipe, which was easy to double for a big batch so I made some muffins and some loaves. I ate four muffins the first day, and it was all gone in a week. I'd like to tweak the recipe a little before I call it my own, so a recipe will follow soon. I can say that I made a quick batch of muffins this morning using all whole wheat flour instead of white, and it was every bit as yummy, and I felt ever-so-slightly less guilty about the chocolate chips. My real moment of pride was when Ben's son, a notoriously picky eater, ate two muffins without even noticing that they contained a dreaded vegetable!


5. Stuffed Patty Pan Squash - Then there was failure. I like stuffed things. I like squash. I really like bacon and cheese. So I thought I'd struck gold with this recipe. The instructions say to steam the squash in 1 inch of water for 10 minutes or until a fork can pierce the skin. This is to make it possible to scoop out the insides and make way for bacon, bread crumbs, parmesan cheese, and oh yeah, a little more squash. Enter user error here. I left them cooking too long, and the way I arranged them in the pot led to uneven cooking. So I had mushy, watery, over cooked squash. I thought stuffing and baking would make up for this, but the result was a damp bacon-y mush in the middle of a bland, soggy squash. I still think the ingredients are good so I'm envisioning a version that's more like a casserole, with squash below and a bacon, breadcrumb, parmesan crumble on top.

Sauteed Squash for Casserole

6. Polenta Squash Casserole - Adaptation and sucess! I used this recipe for inspiration, changed it based on what was in my pantry, and found a real winner. It called for pre-cooked packaged polenta to be lightly fried. I prefer the softer, grits-consistency polenta, and I happened to have some course ground cornmeal from a local farmer and friend. Making coarse polenta from scratch took some time but little effort. I followed the directions here. It was great, even though I forgot all about the butter, cream and cheese! I sauteed all the squash with garlic, onions, and the mix of herbs growing in my garden: basil, oregano, and flat leaf parsley. I layered the bottom of baking pan with the polenta, then sauteed squash, marinara sauce, and cheese, and then baked. (I had shredded cheddar in the firdge, but I would have preferred mozzarella.) It was amazing hot, and surprisingly good as a cold lunch.

7. Zuccaghetti - My cousin sent over a recipe for a creamy zucchini 'spaghetti'. I used 1/2 zucchini and 1/2 yellow squash. I substituted the herbs listed there for my garden blend: basil, oregano, and parsley. I don't own a mandolin. Frankly, I'm afraid of them. But I was able to get long "spaghetti" by running the squash lengthwise down the bigger holes on my grater. The process of sprinkling the grated squash with salt and leaving them to 'weep' gives them a semi-soft, still crunchy texture. After I tossed in the dressing, I was eating it out of the bowl with my bare hands. I think it would be a perfect side to a thick steak; the cool and creamy next to the warm and meaty.

Jar ready for pickles!

8. Pickles - When in doubt, pickle. Every time I see a journal or vase with an image of a bird stamped on it, my brain reflexively intones the Portlandia mantra of "Put a bird on it". Now they have imprinted me once again with the catchphrase "We can pickle that!" And so, when all else fails, I turn to the pickle. The cucumbers are starting to come in this week, so Ben and I set to work on Friday, and put up 24 quarts of pickles - some cucumber, a ton of patty pan squash, and even one jar of turnips. I used an untested mix of spices - based on what was on my spice rack. In another week or two when the pickles are ready to taste test, I'll let you know how they turned out.

Summer bummer

The Lovers of Valdaro

Ben and I have been taking turns being laid up and nursing injuries this summer. There have been several consequences to this - chief among them the fact that we keep setting ourselves back by trying to take care of each other. Example - I drive him to a doctor's appointment because he needs to go and can't drive himself, but driving is the worst thing for my back, so I end up having to lay on the couch and ice my back for the rest of the day.

My friend Charlie described our situation something like this, "You guys could be out there in the garden, and Ben could fall over, and you'd throw your back out trying to help him, and then they'd find your skeletons later..."

Another consequence is that we got way behind on garden projects - here are just a few that fell by the wayside:
Weeding anything
Thinning seedlings
Planting a pumpkin patch for cash crop.
Second plantings of greens and root veggies: beets, carrots, turnips.
Planting fall veggies: winter squash, cabbages, Brussels sprouts.

I am so grateful that we put in the time and effort ($$) to install a low maintenance garden, with black plastic for weed control in the rows and an intricate system of drip hose for easy watering. And that we did get the tomatoes staked. And that Nature finds a way.

We have been harvesting, though! The first onslaught was peppers:

 

 I ran into a friend at the grocery store the other day, and I told her I was facing the 'zucchini dilemma.'  Patty Pan squash, summer squash and zucchini - 10-15lbs a day! It's slowing down a bit now, but here's the haul from just two days:

 

In the spirit of transparency

I have two intentions for this blog. One is not to post any pictures of my cat. The other is to not make myself seem more productive than I actually am. The other day I claimed boldly that I was setting out to make pesto, maple custard, bake bread, and maybe make vegan caesar dressing. Here's how it actually went down:

I did make the custard that day. It was delicious, though it sort of deflated as it cooled.

It took me another day or two to make the pesto, and then it spent another day or two in the fridge before I got it into jars and into the freezer. 
   
     The recipe went something like this:
A whole lotta' basil - about 2-3 cups of picked leaves, rinsed
3 cloves garlic
2/3 ish cup of raw cashew pieces
juice of 2  lemons
1/2 cup of freshly grated parmesan
salt and pepper
olive oil

I put it everything except the olive oil in the the food processor (actually, I did it in two batches) and pulsed for a few seconds. Then I slowly pored in the oil and watched it all come together. Some pausing and scraping down of sides was necessary. I like my pesto thick for spreading on toast. Feel it out. It's sad to me that you can't can pesto, but you just can't. If you don't believe me, here's an expert telling you "NO!"

CCF toast, a smear of pesto, eggs!

I did not bake bread. I wanted to make another batch of the whole wheat sandwich bread from Alana's cookbook, which 'slices like a dream' exactly as advertised. But I just didn't get around to it. I did, however, get around to the Sheffield Farmer's Market, where I bought a startlingly delicious loaf from my friends at Community Cooperative Farm. Four pieces were eaten immediately with butter and strawberry jam.


I eventually did make vegan Caesar dressing. I made the mistake I often make of buying Silken tofu. I just like the idea of the silky texture, forgetting every time that it adds way too much liquid to the recipe. So I have a big batch of runny dressing. I served it up right away with slices of zucchini and peppers from my garden. Even Ben, who protested at the mere sight of capers, gobbled up the veggies and then had a slurp or two of dressing straight from the bowl. 

A simple morning

wake up early
hungry
two eggs, toast smeared with my pesto
decaf coffee
knock over the french press
water and grinds everywhere
nevermind, no coffee

back to bed
read blogs
get inspired
start email to mentor, teacher, doula trainer

dogsitting pup staying at our house is whining
let her out
feed her
let her out
feed the chickens
fill up their water
disrupt a hen trying to lay an egg in peace
toss down fresh layer of wood shavings in the coop
water the garden

load the dishwasher
put away laundry
feed the cat
water for the cat
try to establish peace between cat and dog
hustle the dog outside before she pukes grass on the rug

feed kitchen scraps to the chickens
collect two eggs
wash more dishes
water the oregano plant on the windowsill above the sink
water the surviving house plants
find a tiny spring of succulent that has split of from the plant
make it a home

make ben a round of eggs and pesto toast
make coffee
coffee makes it into the mug
sit down to write
finish email to mentor
referee spar between cat and dog
trying to channel my best caesar milan
write

A Small and Worthwhile Thing

The other day someone I know asked me, point-blank, "Are you pregnant?" She is not the only friend, acquaintance, or frenemy to ask in recent months.

I live in a small town. The best small town in America, actually. I love it here. I love that I walk into the post office, the pharmacy, the bank, and get greeted by name. I love being known by my community. But sometimes you can have too much of a good thing. The opposite, darker side of small town living is the ever-hungry rumor mill.

I am caught off guard. I respond, "No. Why do people keep asking me that?"

"You look different. Sort of motherly or maternal or something."

"Uh-huh. I'll take that as a compliment."

On my more self-righteous days, I will rant (to myself, in my head) that the contents of my uterus are none of their business. But the reality is that I'm actually prone to using the concept of pregnancy as a metaphor for self-development, for nurturing and growing creative ideas, hopes, dreams, schemes, and grand life plans. Oh, and did I mention that I am a (out-of-practice) doula with one-day plans to be a home birth midwife?

So, just to be clear:
Things I am NOT pregnant with: a baby.

Things I am pregnant with:
I have this wacky idea that if I put my time and energy and heart into doing the things that I love, then a more satisfying life, a career, and maybe even an income with flow forth. I recently bought this amazing cookbook by Alana Chernila. And although I already knew how to bake bread and make soup stock, this book got me back in the habit of doing so and brought me to an important realization: that to do these things, to take the time to make my own granola, is to proclaim to myself and the world that this is a good and worthwhile thing to do.

So here is the start of my running list of things:
growing food in my garden
feeding kitchen scraps to my chickens
making food by hand
making my own cleaning products
practicing yoga
swimming in rivers
mending clothes
daring to dream

When life gives you cookies, eat them.

Not too long ago, I decided to leave the personal assistant job I'd held for the previous two years. When the opportunity came up to work on a very well-respected organic vegetable farm that happens to be just down the road from my house, I jumped on it. The work was amazing...ly  hard. As my fridge filled with greens and radishes, my right foot started to go numb. Then the numbness crept up the back of my leg to my hip. Then my whole back went out. By the end of three weeks, and with mounting chiropractor bills, I bid a sad farewell to my short-lived farming career.

So I have returned to growing food on a more domestic scale. Earlier this year, I put in a rather large garden and built a coop to house six chickens. The backyard bounty may be our saving grace this summer. The budget feels extra tight this week - I said goodbye to my full-time farm income, and Ben is out of work this week with an injury, too. I went to the local food Co-op last night with $4 in my pocket and balked at buying red peppers for $6.99/lb. Instead, I came home, went to the back yard, and this is what I found:

 

The day's harvest was 6 eggs, 2 squash - a patty pan and a zucchini, baby romaine lettuce, a pound of mustard greens, and a ton of basil. Today I'll be making cashew pesto, baking bread, using up our glut of eggs on maple custard, and I may even try my friend's Laura's recipe for vegan Caesar dressing. 

After I washed the greens and recorded the day's egg tally, I went back outside for one more thing. Even since I read this simple line about raising chickens on a budget, it's become my anthem: Joy is Free!