My squash overflows....

For several weeks now we have had a bonanza of summer squashes. While that crop may be waning with the colder weather we still received a fair amount in the last few weeks. Hopefully we are not too late to talk about and share - What to do with all that Squash?
 

kolokythokeftedes or squash balls, if you prefer

Crookneck, Zephyr and Zucchini wait for pickup

An easy answer of course is just to saute it in a little oil with some herbs and eat it. Yum! While this could be eaten every days for weeks, if your house is like my house, there is usually rebellion after the third day, so I have to find new ways to use the squash. So breakfast, lunch and dinner all become fair game for the tasty yellow and green cylinders. Zephyr, Crookneck, Pattypan, Zucchini, and Cousa squashes can be used in a variety of ways. Breakfast omelets, fritattas, and muffins are some of the common uses for the morning meal, but have you tried a zucchini pancake - not the kind with syrup, although I suppose some tastebuds might enjoy that, but the kind with butter and honey, or with nothing at all. A great quick pickup breakfast and you are out the door. This pancake can also be eaten at lunch, as a side at dinner, or as a yummy snack. Breads and muffin recipes abound and these tasty treats are great for the freezer. With gift giving season right around the corner just keep making them and stashing them away. If you want to make some fresh muffins or bread at a later date, shred the zuchinni into the correct measurement for your recipe and freeze that portion in a ziplock bag. Later you can thaw, drain and you are ready to go with a fresh and tasty treat. Zucchini works well with coconut, nuts, and chocolate chips to there is no end to variations on the theme. My personal favorite is called a Morning Glory muffin - with grated carrots apple and applesauce instead of oil. they are a healthy treat. Dinner sides are plentiful as well; roasted, sauteed, in casseroles and gratins are all excellent ways to cook squash. Stand alone meal ideas include soups and stuffed squash. (The "Cousa" variety we've had in our shares has been perfect for this.) I've given the stuffed squash recipe on this blog several times - just dice the pulp, add cooked rice and herbs, stuff and drizzle with olive oil, top with some parmesan or mozzarella cheese and bake until shell is soft - about 30 minutes. These also freeze well for later use but will be somewhat soggy if frozen raw. My absolute favorite recipe is this Greek dish - http://www.closetcooking.com/2009/09/kolokythokeftedes-zucchini-and-feta.html. I make these at least once or twice a season.

squash blossoms - what a delicious treat

 
Relatively new on the scene is the idea of slicing very thin and making chips. I guess after the kale chips craze, other vegetables begged to be featured and now they are everywhere. Organic Gardening magazine recently featured an article on making vegetable chips and the recipes are all super easy. Check out the link to the article by Tyler Florence and his new cookbook, Fresh Start. Great ideas on feeding babies and young children http://www.organicgardening.com/cook/vegetable-chips Last but not least are the blossoms; succulent flowers stuffed with a little ricotta cheese and some fresh herbs and deep fried; makes a beautiful presentation for a special occasion. Bon Apetit!