'Tis the season...

...of endless summer squash and zucchini.  If you are anything like me, you are trying to craft clever recipes for your supply of squash.  I have been accumulating quite the library of recipes!  This one though was made by yours truly, simple enough for a weeknight meal but also delightful enough to share with guests. 

-2 medium squash and/or zucchini  {I like to use one of each}
-2 scallions, sliced thinly
-3/4 cup of cheddar + parmesan {I like to use a mix of parmigiano-reggiano+pecorino}
-1/4 cup {or more depending on your taste} of basil, chopped coarsely
-Olive oil {to taste}
-Salt + freshly cracked black pepper
-Syrian pita bread {or pizza dough}

Preheat the oven to 400 F.

I use my beloved food processor to shred the squash, but a box grater would also work well.  After the squash is shredded, salt and let sit for about 10 minutes.  Then, squeeze the squash to remove excess water.  This can be done using a cheesecloth or by putting the squash in a colander and smooshing {which of course is the technical term}.  Add the squash to a large mixing bowl and add the scallions, cheeses, basil, olive oil, salt, and black pepper.  Slather the mixture over your pita, place on a pizza stone {or cookie sheet}, and bake for approximately 10 minutes, until the cheese is melted and the bread crisp.  Eat as a dinner for two paired with a salad, serve as an appetizer to dinner guests, or enjoy as an afternoon snack - anyway you slice it, you will savor it and hope that the season of summer squash to lasts just a little bit longer.

A spoonful of honey

Many years ago now, I met my husband's parents for the first time and enjoyed a weekend away with them.  In the morning, I was greeted with a spoonful of honey and three almonds.  Shortly after, I was served a steaming cup of cardamom-scented chai and the most perfectly crisp potato paratha {the first of many!}.  Surely, I thought, I could easily become accustomed to such {delicious} morning traditions.

After I ate to my heart's content, I whispered to my husband, "So what's the story with the three almonds?"  I expected him to tell me the age old wisdom associated with what seemed to be a tradition in his family.  Instead, he said, "I don't know - it's just something we do."  Of course - sometimes that is just the way of tradition.  There may be no rhyme or reason - or maybe there is, but the rhyme has long been forgotten.  Surely, when I asked my now father-in-law to explain, he had a more elaborate explanation, rooted primarily in the health benefits which link almonds to reducing the risk of heart disease, boosting metabolism, and bolstering memory.  Then, at the end, he added, "And it is just a nice way to start the day."  My thoughts exactly! 

In honor of this tradition, my husband and I gave the guests at our wedding jars of local buckwheat honey.  We labeled and tied each with a ribbon as a sweet little package for our guests to take home.  Some may have sampled the honey with tea, others with a bowl of yogurt.  Whichever they chose, we hope they enjoyed it.  While our wedding jar may be long empty, we continue to savor the tradition  in the home we have made together. 

 

 {photo courtesy of Josh McCullock photography}

Creamy and delicious

While this week's share is bursting with summer squash, baby red ace beets, and chard, we were also lucky enough to receive another head of red leaf lettuce.  If you haven't tried it, find yourself a local farmer and get your hands on some.  The taste is mild, but the color extraordinary.  It adds the perfect punch of color to a salad.  But, if you don't happen to have it on hand, don't fret.  This recipe for green goddess dressing pairs well with many greens {and serves as an excellent swimming pool for other veggies!}. 

Green Goddess Dressing
{adapted from Ina Garten's recipe in Barefoot Contessa at Home}

• 1/2 cup of mayonnaise
• 1/2 cup of Greek yogurt
• 4 garlic scapes or scallions
• 3/4 cup of fresh basil
• Juice of one lemon
• 1 teaspoon anchovy paste
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper 

Bon appetit!

This week's bounty

My husband and I subscribe to a farm share - Stoneledge Farm, to be specific - and each week, I marvel at the beauty of our bounty.  As I lift each item onto our kitchen counter, I ooh and aah and dream up the dishes that will feature these lovelies.  CSAs {community supported agriculture} are a great way to support local farmers and support the environment, but these are certainly not the only draws.  In our case, the age-old saying rang true - the way to a man's heart is through his stomach - this is how I convinced my husband that the farm share was a fantastic idea.  I promised him {and myself} tasty meals that also happened to be nutrient-rich.    

While a farm share may be the perfect way to nourish your loved ones, it certainly requires two cups of time and a heaping tablespoon of dedication.  Washing and preparing all of these vegetables can be a bit daunting at first, especially because it is easy to forget the actual source of our vegetables when we find them in our grocery stores so neatly packaged and pre-washed.  Yet, I would not trade these beauties {or the time required} for their grocery store counterparts.  I did not expect that I would find fulfillment in standing at the kitchen sink, removing leaf after leaf, to rinse away all the farm dirt - but I do.  I used to laugh at my mom when she said she found "tranquility" in weeding her garden in the hot summer sun.  Now, I understand and appreciate what she meant.  All that has been written about the farm-to-table movement is true - there is a connection you establish with your food when you know who so diligently is planting and harvesting the food you then so lovingly prepare.   

Last, but not least, the farm share is a source of adventure.  For those of you who enjoy surprises as much as I do, this is {almost} as fun as opening presents on your birthday.  This week, we enjoyed summer squash, garlic scapes, red lettuce, green lettuce, escarole, arugula, bright lights swiss chard, summer spinach, and oregano.  I will share some of the recipes soon, but I at least wanted to include some of the meals I have prepared for those of you looking for some seasonal inspiration:

• Crisp baked lemon pollock with wilted swiss chard 
• Red and green lettuce with green goddess dressing, peaches, red onions, and kielbasa 

• Baked parmesan zucchini fries
• Bucatini pasta with garlic scape pesto, escarole, and white beans

Savor these and stay tuned for the recipes!