Summer squash does NOT need to be peeled. Simply slice and saute with some butter and sea salt until tender. Chop and add to chard for a delicious olive oil and garlic saute’ combo. Or try this easy recipe:
3 lbs yellow squash, cut into 1 inch cubes
3 Tbsp butter
1/2 cup bread crumbs
1/2 cup chopped onion
2 eggs
1/4 cup butter, melted
1 Tbsp organic turbinado sugar
1 tsp salt
1/2 tsp black pepper
1/4 cup butter, melted
1/4 cup bread crumbs
Preheat oven to 375. Grease a 2 quart baking dish with butter. Place the squash in a large skillet with 3 Tbsp butter. Saute’ until soft. Placer in a large bowl and mash until slightly chunky. Stir in 1/2 cup bread crumbs, onion, eggs, 1/4 cup butter, sugar, salt, pepper until combined well. Spread mixture into prepared baking dish. Drizzle the top with 1/4 cup melted butter and sprinkle 1/4 cup bread crumbs over thebutter. Bake in a preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.
What’s your favorite way to eat pesto? Mixed into pasta? Spread on toast? Used as a dip for veggies?
1 bunch fresh basil leaves
2 cloves garlic
1/4 cup pine nuts or 1/2 cup walnuts
2/3 cup extra virgin olive oil
sea salt and pepper to taste
1/2 cup freshly grated Pecorino cheese
Combine all ingredients in a food processor and process until smooth. Store in fridge in a covered container
…As only a farmer who is also a writer could say. Beautiful!