Fenez Follies CSA - Week #6 - What's in the Box - This Week's Focus - Summer Squash

It's week #6 and we officially have the longest heat wave since 1936... add to that the hail storm that blew through the farm on Sunday and you could surmise that the stress level on the farm is a little high!

 

Most of the more tender large leaf plants took a beating (melons, cucumbers, squash, greens, etc), but some of the plants are already beginning to recover despite the gaping holes in their leaves. You'll find a few dents and scrapes in your veggies and a lot less greens until we can recover from this. Welcome to farming!

 

What's in the box this week:
Carrots
Broccoli
Swiss Chard (a bit battered by hail)
Beans
Zucchini
Kohlrabi
Onions and Leeks
Potatoes
Cucumber
Herbs (cilantro, basil, parsley)
Summer Squash
Radishes

This week's focus? Summer Squash (the yellow pumpkin shaped veggie)
The word “squash” is derived from “askutasquash,” which literally means “a green thing eaten raw” in the language of the Nahahiganseck Sovereign Nation. The squash is versatile. While some require cooking, others, like zucchini, can be prepared in every conceivable way: raw, sautéed, grilled, steamed, boiled, broiled, baked, fried, microwaved or freeze-dried. Easily puréed for soups, cakes, pies and quick breads, it also can be spiced and added to rice pilafs, cubed and grilled on skewers, added to stews and made into famous dishes like ratatouille and pumpkin pie. Served alone or as an side dish, the diverse flavors of squash lend itself to any occasion.

Some advice on storing squash:

• Avoid storing squash near apples, avocados or passionfruit, all of which are are natural ripening agents that release ethylene gas. While they are great to throw into a paper bag to aid the ripening process of other fruits like pears, bananas and tomatoes (and to quicken plant flowering), they only discolor and decay zucchini and other dark green squash.

Simple Sauteed Squash
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1/2 red bell pepper, chopped
2 small to medium yellow squash, sliced
Salt and pepper
2 tablespoons chopped parsley leaves
2 tablespoons chopped chives or 2 scallions, optional

Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

Enjoy!