If you were to look at my kitchen counter, you would have seen no more than 7 patty pan and yellow squash (squashes? squashii?). I won’t say that I’m sick of them, rather, I tired of looking at them.
I’ve been making white pizzas with the yellow squash. Halved length-wise, de-seeded, then thinly sliced and tossed in olive oil. Spill them on some rolled out dough then sprinkle generous amounts of chopped green onions, organic oregano and nutritional yeast, finished off with a little salt and freshly cracked pepper. Sliced leeks could work nicely, now that I think of it.
The some of the patty pans were used to make a moist cake, but I found this recipe not sweet enough and a bit grainy. Probably because I omitted the raisins and the fact that it calls for whole wheat. I’ll have to work on an adaptation of my own in order to polish off the remaining squash.
At least the farm says the plethora of zucchinis is over.
So what else did we get these past two weeks? Well, let’s see… Frizzy lettuce, field and cherry tomatoes, orange and purple carrots, fresh onions, kohlrabi (blech!) as well as ground cherries (yum!). I might try to make a jam or something with the last one.
Speaking of canning, I placed a special order with the farm for 600 grams of basil and 5 kilos of plum tomatoes. While I’m waiting, I’m starting to gather the equipment and am reading up as much as possible. I’ll probably make pesto and freeze it, but the tomatoes will be canned. I hope this trial works out because next year I would love to try and preserve a year-long mix of diced and crushed tomatoes. The key word is try since I’ll have to successfully grow them first (eek!).